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My understanding of the term "viscosity" is that it's frequently mis-used.
Just to be sure that we are on the same page -- let's imagine a simple example.
If one were to fill a cup with water, and another similar cup with a raw egg -- we can all agree that the cup full of raw egg (egg white and yolk) is 'thicker' than the cup full of water. It would take more effort to use a spoon to stir the cup with the egg in it than the cup with water in it.
Question -- which is considered "more" viscous? Or "higher viscosity?"
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Just batshit crazy. All his posts are endless diatribes. Some are actually entertaining but mostly batshit crazy.
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