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Viscosity refers to the fluidity (or lack thereof) of a substance. Any fluid has viscosity. Liquid viscosity is a measure of its resistance to shear force, which becomes apparent during initial and ongoing flow. For example, liquids with high viscosity require more force to flow than those with low viscosity. Fluid viscosity is related to temperature. Common units for measuring viscosity include centipoise (cP) and poise (P). The conversion rates are as follows: 1 centipoise (1 cP) = 1 millipascal·second (1 mPa·s); 100 centipoise (100 cP) = 1 poise (1 P); 1000 millipascal·seconds (1000 mPa·s) = 1 Pascal·second (1 Pa·s). The viscosity of water is 1 centipoise, which means it flows very easily. Based on the viscosity of the fluid, we can draw analogies to common substances. 1 centipoise = water ； 3 centipoise = milk ； 34 centipoise = vegetable oil ； 176 centipoise = ketchup ； 880 centipoise = glycerin ； 1760 centipoise = Molasses ； 3000 centipoise = glue ； 8640 centipoise = syrup ； 15200 centipoise = absolute viscosity of sour cream in a liquid medium (cP); temperature (°C); absolute viscosity of the liquid medium (cP); temperature (°C). Water: 120; Pear puree: 4000 at 70°C; Air: 0.0178 at 20°C; Concentrated orange juice at 30 Brix: 630 at 21°C; Alcohol: 1.22 at 20°C; Concentrated orange juice at 30 Brix: 9179 at 21°C; Carbon tetrachloride: 0.92 at 20°C; Concentrated orange juice at 50 Brix: 2410 at 21°C; Benzene: 0.62 at 20°C; Salad dressing: 1300–2600 at 19°C; Ether: 0.22 at 20°C; Ketchup: 1000 at 29°C; Sour cream: 15240; Tomato paste at 30% concentration: 19519 at 19°C; Eggs: 1504; Yeast paste: 2019 at 19°C; Milk: 318; Edible oil: 6521 at 21°C; Whey at 48% sugar content: 180–1500 at 38°C; Cough syrup: 190 at 29°C; Cream with 30% fat content: 1416 at 21°C; Detergent: 1470 at 20°C; Cream with 40% fat content: 4816 at 21°C; Face cream: 10000 at 21°C; Cream with 50% fat content: 11216 at 21°C; Hair oil: 5000 at 21°C; Cream with 50% fat content: 5532 at 21°C; Emulsion: 200 at 21°C; Beer: 1.14 at 4.5°C; Shampoo: 3000 at 35°C; Chocolate: 17000 at 49°C; Soap solution: 8260 at 21°C; Chocolate milk: 280 at 49°C; Paper glue: 3000 at 22°C; Glucose: 4300–8600 at 75–85°C; Glycerin: 1500 at 20°C; Juice: 55–75 at 19°C; Half-transformed syrup: 2400 at 20°C; Honey: 3000 at 20°C; 180# heavy oil: 180 at 20°C. The viscosity of water is 1 centipoise, meaning it flows very easily. Molasses has a viscosity of 100,000; it is very thick. 1 centipoise = water ； 10,000 centipoise = Honeyo ； 500 centipoise = vegetable oil ； 100,000 centipoise = Molasseso ； 2,500 centipoise = motor oil