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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 =
to get an idea of how I would do my real experiment and what apparatus
1. Put 400 mL of tap water into a beaker. Heat it on a hot plate until it starts to boil.
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
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.
4. Pour about 300mL of tap water into the beaker. Set up a hot-water bath using a hot plate, retort stand, and thermometer clamp. Alternatively, use a Bunsen burner, retort stand, ring clamp, thermometer clamp, and wire gauze.
Place the evaporating dish on the iron gause and heat the hydrate on low for two minutes, then high for five.
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.
2) After about fifteen minutes take the can off the hot plate and put it upside-down in a pan of cold water.
be to increase the temperature by only 5 C each time instead of 15 C.
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.
In a 100ml beaker place 50mls of water, measure the temperature of the water and record this initial temperature onto a table. Set the timer and add one teaspoon of Ammonium Nitrate to the water, stir this continuously until the Ammonium Nitrate has dissolved.
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 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.