Viscous and Sensitive
Viscous and sensitive fluids require a different pumping approach due to the nature of the liquids. Viscous fluids require a positive displacement pump to ensure transfer is made without fluid flowing back to the inlet.
Examples of sensitive fluids include egg whites, cream, algae, bitumen, latex, and chocolate 
where if agitated too much the fluids viscosity can be altered.
If the fluid is thixotropic as it is mixed the liquid becomes thinner, and if rheopectic the liquid can become thicker the more shear is applied. Some liquids such as chocolate can separate out if too much shear is applied and other liquids such has beer can foam if pumped too quickly.
