Weak transverse magnetic field effect on the viscosity of water at several temperatures

Experiments performed at 10, 20, 25, 30, 35, 40 and 50°C show that a transversally applied magnetic field H (H ranges from 0 to 12 kG) weakly increases the viscosity of distilled water. The largest value of this increase occurs at the applied magnetic field strength of 12 kg at the vicinity of a temperature of 25°C.