British Sheen Ref. 417/4 Viscosity Cup aperture 4mm

Chai's Cup Principle

Originally designed for rapid viscosity and consistency assessment of products that conform to or close to Newtonian mechanical properties, the Chai Cup provides a high degree of accuracy and repeatability depending on the quality of production. According to their early form, although somewhat simple in design, today's Viscosity Cups are produced according to a number of international standards that have been developed over the years and specify not only the precise dimensional tolerances required in the process, but also the recording of their use and the data obtained. Based on our established experience in the manufacture of these types of products, the Viscosity Cups manufactured by Xinying are able to provide outstanding test quality. These viscous cups are produced from selected high-grade materials, using computerized machining techniques, and under strict quality control conditions. The smooth, bright surface decoration makes the product easy to use and clean, guaranteeing a long working life.

CST units

The unit of kinematic viscosity is Stokes, i.e. Stokes, or S. for short. When the dynamic viscosity of the fluid is 1 poise and the density is 1g/cm3, the kinematic viscosity is 1 Stokes. cSt is an abbreviation for Centistokes, which means centis, i.e. one hundredth of 1 stokes.   Cstis is the smallest unit of kinematic viscosity.

Features

1. Comply with ASTM, BS, DIN, EN ISO standards

2. The extremely high-precision standard of the Chai Viscosity Cup enables a wide range of viscosity measurements according to appropriate international standards.

3. Most can be qualified and calibrated using the defined outflow/viscosity transformation equations, or controlled using an internal standard reference cup filled with calibration fluid.

How to use:

For more information, please refer to the relevant international standards: ASTM, BS, DIN, EN ISO 

　　1) Select the appropriate Viscosity Cup (please check the outflow time) 

　　2) Ensure that the Viscosity Cup and test fluid are at the desired experimental temperature. 

　　3) Make sure that there are no bubbles and debris in the fluid. 

　　4) Seal the outflow hole (you can use your hands), fill it with fluid, scrape the excess test solution into the groove on the edge of the viscometer, and place the receiving cup. 

　　5) Release your hand from the outflow hole and start the timer, ending the meter when the first break point occurs in the fluid 

Time. The calculated time is the viscosity time corresponding to the test fluid (representing its conditional viscosity in seconds). 

　　6) Fixed flow test method: The procedure is similar to Article 5, but the stop timer should be when 50ml of fluid is flowing.

Maintenance precautions

In order to ensure accurate measurement results, it is recommended to purchase at least 1 standard Chai cup with a calibration certificate. By comparing the results of the measured Chai cup with the standard product sample of the standard Viscosity Cup, a correction chart is drawn, so that the outflow time can be corrected by the chart, so as to obtain the correct test result.

The length of the pore is short (i.e., the wall material), so any change in the pore will have a significant impact on the outflow time. Therefore, it is necessary to use a suitable fine brush and solvent to clean the chai's cup, and do not use other cleaning methods and cleaning tools that will cause scratches.

[Note] Because the manufacturer's packaging may be updated or upgraded, the detailed packaging list shall be subject to the latest standard configuration of the manufacturer.