I have a question for a chemical engineer (or anyone else) with experience in fluid dynamics:

I'm a biologist, and I have measured the sugar and amino acid content of some flower nectars and fruit juices. I want to use these concentrations to calculate the viscosity of said nectars and juices. Is there a way to do this? Even ballpark estimates might be good enough for my purposes.

Any help or leads would be much appreciated! :)