The point of view is substantiated, according to which the term "fluid viscosity" refers to the physical parameter characterizing the energy costs for overcoming the internal (molecular) friction forces during translational and rotational motion of solids in liquids and spatial movement (flow) of liquids themselves. It is shown that in the framework of this approach, the viscosity has a dimension J s m(-3), and its numerical value depends on three parameters: the heat of evaporation of the liquid at the melting temperature, the average duration of intermolecular contacts at a given temperature and the characteristic for each liquid critical value of this parameter.
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