930. The table below shows the results of measurements of the viscosity of mixtures of cream with skimmed (skimmed) milk and distilled water as a function of fat concentration at 64 ° C

s, weight % 20.0 16.0 12.0 8.0 4.0 0
p*, g/cm3 1.021 1.029 1.037 1.045 1.053 1.061
η, cP 2.506 2.047 1.739 1.490 1.270 1.134
*p is the density of the emulsion; cream fat density 0.8887 g/cm3)

Build on these data a graph of the dependence of the reduced viscosity on the volume fraction of fat and determine the intrinsic viscosity [(η- η0 / η0f) at f → 0]. Is it equal to the theoretical coefficient of Einstein's equation for suspensions?

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