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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | The [[viscosity]] of honey is affected greatly by both temperature and water content. The higher the water percentage, the more easily honey [[Fluid dynamics|flows]]. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of most types of honey also has little effect on viscosity. At {{convert|25|C|F}}, honey with 14% water content generally has a viscosity around 400 [[Poise (unit)|poise]], while a honey containing 20% water has a viscosity around 20 poise. Viscosity increases very slowly with moderate cooling; a honey containing 16% water, at {{convert|70|C|F}}, has a viscosity around 2 poise, while at {{convert|30|C|F}}, the viscosity is around 70 poise. With further cooling, the increase in viscosity is more rapid, reaching 600 poise at around {{convert|14|C|F}}. However, while honey is viscous, it has low [[surface tension]] of 50–60 mJ/m<sup>2</sup>, making its [[wettability]] similar to water, [[glycerin]], or most other liquids. The high viscosity and wettability of honey cause [[Adhesion|stickiness]], which is a time-dependent process in supercooled liquids between the glass-transition temperature (T<sub>g</sub>) and the crystalline-melting temperature. |
| h Japanese (ja) | ハチミツの[[:en:viscosity|粘度]]は、温度と水分含有量の両方に大きく影響される。水分含有量が高いほど、ハチミツはより容易に[[:en:Fluid dynamics|流動]]する。しかし、融点を超えると、水分は粘度にほとんど影響を与えない。水分含有量以外では、ほとんどの種類のハチミツの組成も粘度にはほとんど影響しない。25℃で水分含有量14%のハチミツは、一般に約400[[:en:Poise (unit)|ポアズ]]の粘度を持つが、水分含有量20%のハチミツは、約20ポアズの粘度を持つ。粘度は適度な冷却で非常にゆっくりと増加する。水分含有量16%のハチミツは、70℃で約2ポアズの粘度を持つが、30℃では粘度が約70ポアズとなる。さらに冷却すると、粘度の増加はより急速になり、約14℃で600ポアズに達する。しかし、ハチミツは粘性があるが、[[:en:surface tension|表面張力]]は50〜60 mJ/m<sup>2</sup>と低く、[[:en:wettability|濡れ性]]は水、[[glycerin/ja|グリセリン]]、または他のほとんどの液体と同様である。ハチミツの高い粘度と濡れ性により[[:en:Adhesion|粘着性]]が生じるが、これはガラス転移温度（T<sub>g</sub>）と結晶融解温度の間で過冷却液体における時間依存のプロセスである。 |