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The use of electron spin resonance to measure micro viscosity

Abstract— The viscosities of a series of mixtures of glycerol and water were measured by electron spin resonance (ESR), photon correlation spectroscopy and Ostwald viscometry. Close agreement was obtained between the last two methods but viscosity as measured by ESR was always significantly lower. The difference, the magnitude of which depended on the spin probe used, was attributed to interaction between water and glycerol. Similar results were obtained using water‐sorbitol and water‐sucrose mixtures.