Room Temperature's Effect On Viscosity

Maria’s hypothesis for this experiment is that the cold water will freeze faster, she thinks this is correct because the hot water molecules move faster than the cold water molecules, causing the hot water to take longer to freeze.

If the temperature in the apparatus increases too quickly, it’s difficult to record to exact temperature at which the first drop of liquid falls and then again when the mixture is completely liquid. This would result in the wrong melting point range being recorded. Additionally, experiment three heavily relied on the results from experiment two. Failing to extract all the aspirin from the organic solution in experiment two would result in more impurities in the unknown component. Thus, lowering and broadening the melting point

A pattern that was found is that the water data is more consistent than the data for the juice and the seltzer. We know this because the data for the juice has a 16 second difference. The data for the seltzer came to a difference of 27 seconds. Finally the waters difference is 12 seconds, the most

The first factor that must be considered is the viscosity of the magma. This can determine how powerful an eruption is and what shape the volcano

The temperature outside affects how fast molecules move inside objects. Charles Law helps us explain how molecules move in different temperatures. It states that “Increasing the temperature of a volume of gas causes individual gas molecules to move faster” (Andrew Staroscik Staroscik 9/19/16), and “the volume is proportional to the absolute temperature of a gas at constant pressure” (Todd Helmenstine 10/16/16). In other words, as the temperature increases, so does the speed of the molecules, and when the temperature is doubled so is its volume. As molecules start to move faster, they tend to hit the object they are in more often. When they hit the object they are increasing its air pressure, when this happens, “Newton's Third Law of motion says that both the molecule and the wall will experience a force” (Andrew Staroscik Staroscik 9/19/16). As the temperature decreases, so does the speed of the

“Molasses, from the Latin word melaceres, meaning honey-like, is a thick dark syrup that is a byproduct of sugar refining. This results when sugar is crystallized out of sugar cane or sugar beet juice.” (Molasses) Before doing thorough research, I never knew the history of syrup, in fact, I had never actually thought about syrup quite often either, considering that I am not an extremely tremendous fan of syrup. However, I believe that I am further educated on the subject after my recent research

However, the results are completely different. The results shown in the table, the water and cornstarch solution is most suitable liquid to use in the snow globes due to its thick viscosity compared to other solutions. Hence, the marble traveled slower as it created more drag onto the marble. Nevertheless, the water itself had low viscosity compared to other solutions because the marble reached the base faster of the measuring cylinder. As a result, it created less drag onto the marble compared to water and cornstarch solution. Therefore, the thicker the solution, the longer it takes for the marble to reach the base of the measuring cylinder. However, if the solution has low viscosity (such as water itself), the faster it the time it takes for the marble to reach the

Also by using the molecular weight of glucose (342.3) it can be determined that the average degree of polymerization of the corn syrup solids is 2.669. These numbers were calculated based on boiling point data. A freezing point experiment was not conducted. This data makes sense, for corn syrup solids are created via hydrolysis of starch and consist of a mixture of glucose, maltose, and small glucose oligomers. The molecular weight/average degree of polymerization determined via this experiment directly correlates with that

Prototypes, LLC Clever. “Maple Syrup Photos - FREE Creative Commons Photos of Maple Syrup.” Photos For

This is Alaina Dewing’s explanation of the maple syrup process. Maple syrup is a wonderful treat but how it comes about is a long procedure. The process of making maple syrup includes extracting sap from maple trees, boiling the sap into syrup, and packaging the syrup to sell to the public. My interview with Alaina Dewing, the Pennsylvania Maple Sweetheart, revealed to me just how much work goes into making the maple syrup we’ve all come to enjoy so much. Alaina Dewing has been working with her family on their maple syrup production ever since she can remember. She also earned the Bradford County Maple Queen award along with her Maple Sweetheart award.

Temperature affects lava flow by increasing or decreasing the viscosity, therefore affecting the speed at which the lava flows. In the graph presented, the visual data clearly shows that as the temperature of the syrup rises, the velocity increases. The overall average velocity for all the groups who used cold syrup was 1.34 cm/s. The overall average velocity for the groups who used room temperature syrup was 4.43 cm/s, and the overall average velocity for the hot syrup groups was 6.82 cm/s. This is because, like most liquids, syrup (and lava) has molecules inside that move around more freely when the liquid is in a form where the temperature is hotter. On the other hand, a colder temperature may make molecules move less, and the decrease in

In the cold syrup the molecules are tightly packed together. The viscosity of the is very high since it does not flow very fast. Therefore it flowed the slowest. The velocity of the team rooms data was 3.7 cm/s. In the room temperature syrup, the molecules are more loosely bonded.

This happens because the room temperature syrup has more energy, causing the molecules to spread apart. For the team hot average, the average was 7.15 cm/second. The range of data for averages was 1.7 cm/second to 15.79 cm/second. There are clearly some big differences between the former and the latter. This happened because they are outliers. That data may have been messed up because the syrup was taken off of the crockpot too early, cooling down the syrup making it have more viscosity and a smaller velocity. Another way that these trials could have been messed up is if someone threw the syrup at the plate when they were pouring it, and the speed of the pouring caused a very high velocity. The hot syrup flowed faster than room and cold syrup because it had a lower viscosity. The hot syrup had a lower viscosity because it had the highest energy out of the three temperatures, causing the molecules to be more spread out. Gas, water, and silica also have an effect on the viscosity of lava. Water makes the viscosity of the lava lower because it thins out the lava. Gas makes the pressure increase in high viscosity magmas, while when the gas escapes the viscosity

When we finished the experiment incumbent for the project, our result did not turn out as we expected it would. In total, our experiment called for three various pieces of data. These three allogeneous pieces of data included a chart that measured the density and the mass of all six of the distinctive liquids, a sugar concentration chart which was a paramount chart in terms of calculating the accepted value, experimental value and the percent error, and finally the last piece of data was the coordinate graph, which helped excogitate our formula that generated a means to calculate the sugar concentration of our three beverages. With these three forms of data in mind, we conducted the experiment, so we can get a sense of the coalition of sugar

The flavoured, concentrate is transferred to a 12,000 litre storage tank, containing a chilled syrup solution. The tank is chilled to around 2°C.