The Absorption of Ultrasonic Waves in Highly Viscous Liquids
The Absorption of Ultrasonic Waves in Highly Viscous Liquids
复制标题
高粘性液体中超声波的吸收
DOI：
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发表时间：
1941
期刊：
影响因子：
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通讯作者：
J. L. Hunter
中科院分区：
文献类型：
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作者：
J. L. Hunter
研究了甘油、蓖麻油、亚麻籽油和橄榄油在不同温度和频率下对超声波的吸收，分别为3.157和3.95兆周/秒。选择这些液体是因为它们的高粘度和相应的高吸收系数。由于所用液体的粘度在很大程度上取决于温度，因此该实验使吸收温度系数的计算具有很高的精度，从而得到的结果在实验误差范围内与该系数的理论值一致。声波谐振干涉仪是由哈伯德开发的，福克斯对其进行了改造，以便在这个实验室中用于液体。
The absorption of ultrasonic waves in glycerin, castor oil, linseed oil, and olive oil was studied at various temperatures and at two frequencies, 3.157 and 3.95 megacycles per second, respectively. These liquids were chosen because of their high viscosity and correspondingly high absorption coefficients. As the viscosity of the liquids used depends to a considerable degree on the temperatures, the experiment permitted the calculation of the temperature coefficient of absorption to a good measure of precision and the results thus obtained agreed within the experimental error with the theoretical values for the coefficient. The sonic resonator interferometer developed by Hubbard, and adapted by Fox for use with liquids in this laboratory, was used.