Do not confuse this viscosity with the specific gravity of the same fluid. It is important to note again that these two properties of a liquid are entirely independent of each other. Without this information you will almost always select the wrong size pump. Temperature is not the only variable when we look at viscosity. Mineral oil and water are typical of this type of liquid.
Dilatant fluids increase their viscosity with agitation.
We all know that with agitation, cream becomes butter. Candy compounds, clay slurries and similar heavily filled liquids do the same thing. Plastic fluids have a yield value which must be exceeded before flow will start. From that point on the viscosity will decrease with an increase in agitation. Tomato catsup is the best example of such a product.