Abstract
Under similar conditions of transient loading the cavitation thresholds of syrup and olive oil are 130 × 106 dyne/cm2 and 29 × 106 dyne/cm2 respectively. For fluids with a viscosity (η) in the range 0.01 to 400 P the cavitation threshold pressure Pc is given by the empirical relation Pc = κη0.2. This result can be interpreted on the basis of the growth of cavitation nuclei in viscous liquids subjected to transient stresses.