藤系180、富士光的味度值、最高粘度、下降粘度值明显高于水陆稻1号和东农416，而糊化开始温度、最终粘度、粘滞峰消减值则相对较低。
Tengxi 180 and Fushiguang had high taste value, max viscosity and break down than Shuiludaol and Dongnong 416, whereas had lower initial pasting temperature, final viscosity and setback.
粘滞度是血流最重要的性质之一，血液是非牛顿流体，血液的粘度随着切变率的变化而变化。
The viscosity is one of the most important flow properties of blood, the blood is a non-Newtonian fluid. the viscosity of blood is change with the shear rate changes.
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