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Measuring the viscosity of liquids
Measuring the viscosity of liquids
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Introduction or State of Problem How does temperature affect viscosity?
Background and Literature Search
Viscosity is the resistance of a fluid to flow. The molecules experience friction due to the molecular interaction among them. Different fluids with different viscosities flow at a different speed the more force the more viscous fluids of a fluid to flow is known to be the amount of thickness in any fluid for, example water would have low amount of viscosity and honey being thicker would have a high viscosity. Although viscosity can be known to be different depending on the density of the liquid. Force is required for any object to to travel the more viscosity that is in any liquid the more force is required
Viscosity plays a big factor in large companies manufacturing foods that are placed in our grocery stores. While the process of making the products they are controlled and measured so every
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Fill the glass container with maple syrup, put container in pot with about 3 inches of water; do not turn on heat yet.
2. Drop in one penny and time (use stop watch) how long it takes to hit the bottom of the container, listen for the sound of the penny hitting the glass. Repeat 2 more times making sure you drop the penny from the same height each time; record data in a table.
3. Turn heat on to medium; start another timer or look at clock to mark Heat Time =
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
6. Place the test tube in the beaker. Secure the test tube and thermometer to the retort stand using clamps. Begin heating the water bath gently.
Planning Firstly here is a list of equipment I used. Boiling tubes Weighing scales Knife Paper towels 100% solution 0% solution (distilled water) measuring beakers potato chips Cork borer. We planned to start our experiment by doing some preliminary work. We planned to set up our experiment in the following way.
To investigate the osmotic effect of changing the concentration of sucrose solution; distilled water, 20% sucrose solution, 40% sucrose solution, 60% sucrose solution on the change in mass of potato cylinder after 30 minutes of being in solution.
Immediately put the cardboard cover back onto the calorimeter. Stir gently for 2-3 minutes while monitoring the temperature. Record the temperature after it has remained constant for 1 minute.
9. Get your stopwatch ready and drop the Alka-Seltzer tablet at the same time you started the timer. 10. When it finishes dissolving (you can see through the water and there is no more fizzing.) stop the timer and record the results. 11.
- Temperature was measured after and exact time i.e. 1 minute, 2 minutes, 3 minutes.
Slime, has a different viscosity, based on the amount of strength you apply when playing with it. Slowly placing your hands on the slime is being described as a small amount of weight being applied to the slime, they will feel thin and water-like, letting you sink your hand into the jelly like substance. Punching it, or throwing it against a wall,
The Results obtained from the experiment proved the original theory at the start of the experiment. The results table clearly shows pigment levels increasing with the rinsing temperature increments.
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
- the effect of Viscosity on liquid flow (turbulent/laminar) I have consulted my teachers for guidance and I have also looked very carefully into the "the Suggestions papers" which contain many possible investigations which have been done in the past. I opted to choose neither of them but many aspects I will be looking into in my investigation are similar to those in the papers.
Once the berry mixture has boiled, pour the sugar and pectin mixture into the pot. Using the wooden spoon, immediately start to stir the jam and continue to stir until all the sugar is dissolved. This may take a few minutes. Once the sugar is all stirred in well, place the lid back on and let the jam re-boil, stirring occasionally. This should take about 10-15 minutes. Make sure to keep an eye on it as it will boil out of the pot if you are not paying attention.
Ultrasonic is the universally accepted technique to study the physico-chemical properties of the liquids, liquid mixtures, electrolytic solutions and polymeric solutions. Liquids, liquid-mixtures and solutions find wide applications in medical, pharmaceutical, chemical, lather, textile, nuclear and solvent, solution related industries. The study and understanding of the thermodynamic properties of liquid mixtures and solutions are more essential for their applications in these industries. The measurements of ultrasonic velocity in the combination of density and viscosity have been used to study the molecular interactions in liquid mixtures and solutions.
...e following subsections, only a few, which are used in introductory fluid mechanics, are mentioned.