Note: your table link does not have the viscosity of water at or near either
temperature I cited. It does, however, illustrate the validity of the times
two statement for water viscosity at surface vs internal cooking temps.

(My illustration as to viscosity range was only to the variation in the
viscosity and thus to the effects on intercellular transport, etc., not a
source document for a research paper. The "times 2", as I remember it, is
from an engineering rule of thumb for resistance to flow in branch potable
water pipes, to account for the difference in resistance and drop seen
between summer ground temperature and winter ground temperatures.)

For the actual lab values, see below -


The chemistry value of the viscosity of water measured in a Saybolt-type
device which removes capillary and wall effects, from P 6-10 of the
Chemistry Handbook

at 45 F = 1550 uPas
at 55 F = 1150 uPas

which is not double, but only a 35% change.

Still significant when the viscosity of the surface liquid is 280 and the
interior viscosity is above 600.

"Del Cecchi" > wrote in message
...
>
> "--" > wrote in message
> ...
> > 5) The rate of the fluid passing thru the fibers depends on the
viscosity
> > of
> > water, capillary action, gravity, and pressure. The "thinner" the water,
> > the
m> > more rapid the transfer. (water at 55F is half as viscous as water at
> > 45F.
> > HALF as "thick")
> This seemed totally preposterous to me, since it would be noticable in
water
> from the tap. So I looked it up
>
> According to the table at
> http://www.science.uwaterloo.ca/~cch...23/liquid.html
>
> it is 1.002 cP at 20C and .653 at 40C. Your 10 degrees F is about 5C, so
> you would get a change of about 0.1 cP, not a factor of 2.
>
> Clearly you are not worth arguing with.
>
>