Physics
Experimental investigations
Will heating honey speed up how it falls from a spoon?
The speed of falling of honey from an object depends on its viscosity. Viscosity is a measure of how much a fluid resists movement of a mass through it. It is the internal friction of a substance that causes it to be thick, sticky and adhesive.
Apparatus needed for this investigation is: Electronic balance 750 grams of honey (around 530 mL / 530 cm3) Thermometer Bunsen burner / other source of heat / refrigerator Five identical marbles Stopwatch
Procedure:
Using the balance, measure the mass of an empty beaker. Note it down and add 150 grams (around 106 mL / 106 cm3) of honey to the beaker, using the balance for reference. Repeat this four other times with other beakers for a total of five 150 gram samples. …show more content…
Heat 3 beakers to 100°C, 75°C and 50°C. Keep another at room temperature (21 - 25 °C), and keep the last one in a refrigerator at 0°C. Monitor the temperatures using a thermometer. When each sample reaches its specific temperature, slowly place a marble on top of its surface, and time how long it takes to reach the lower surface of the beaker. Record the temperature and time readings in a table. The more time the marble takes to reach the lower surface, the more viscous the honey is.
Using the values in the table, plot a graph of temperature/°C (x-axis) and time taken/s (y-axis). This will allow you to see the relation between temperature and viscosity in a graphical form.
Experimental investigations
Will heating honey speed up how it falls from a spoon?
The speed of falling of honey from an object depends on its viscosity. Viscosity is a measure of how much a fluid resists movement of a mass through it. It is the internal friction of a substance that causes it to be thick, sticky and adhesive.
Apparatus needed for this investigation is: Electronic balance 750 grams of honey (around 530 mL / 530 cm3) Thermometer Bunsen burner / other source of heat / refrigerator Five identical marbles Stopwatch
Procedure:
Using the balance, measure the mass of an empty beaker. Note it down and add 150 grams (around 106 mL / 106 cm3) of honey to the beaker, using the balance for reference. Repeat this four other times with other beakers for a total of five 150 gram samples. …show more content…
Heat 3 beakers to 100°C, 75°C and 50°C. Keep another at room temperature (21 - 25 °C), and keep the last one in a refrigerator at 0°C. Monitor the temperatures using a thermometer. When each sample reaches its specific temperature, slowly place a marble on top of its surface, and time how long it takes to reach the lower surface of the beaker. Record the temperature and time readings in a table. The more time the marble takes to reach the lower surface, the more viscous the honey is.
Using the values in the table, plot a graph of temperature/°C (x-axis) and time taken/s (y-axis). This will allow you to see the relation between temperature and viscosity in a graphical form.