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# A2 Viscosity investigation

Extracts from this document...

Introduction

Investigation to determine the viscosity of golden syrup and the effect temperature has on this.

I will determine the viscosity of syrup at the following temperatures (10°C, 20°C and 30°C). I will be plotting my results on separate graphs to determine the viscosity and then plot them on the same graph to help determine the effect of temperature.

Apparatus:

Golden syrup

Measuring cylinder

5 ball bearings of varying sizes

Weighing scales

Stop clock

Micrometer

Nitre rule

Magnet (to get ball bearings out of syrup)

Thermometer

Water bath

For the density of steel I will use the accepted value of 7850kgm-3. To work out the density of golden syrup I will measure the weight of 50cm3 and use the formula ρ=  where m is mass and v is volume. I will do this for each temperature I temperature will affect the density.

Method:

1. Using the micrometer measure the diameter of the ball bearing.
2. Weigh the ball bearing using the weighing scales and record the results in a table.
3. Measure 6cm on the measuring cylinder and draw two lines draw the line all the way around the cylinder as this will make it easier to ensure you are at eye level. (ensure the

Middle r2ρsyrupg =6ηv. Then make V the subject, V= g (ρsteel-ρsyrup).On the graph plot r2 on the x-axis and v on the y axis which means the gradient=  steel-ρsyrup). Then rearrange this equation to make viscosity the subject η=  x  . So when the gradient is calculated you have an equation to use all the information to calculate the viscosity.

When this has been done for all temperatures one final graph will be plotted which will be used to compare all the viscosities at the various temperatures.

Results:

Density of syrup

 Temperature (°C) Mass(kg) Volume (m3) Density(kgm-3) 20 77.00x10 5x10 1540.0 30 78.50x10 5x10 1571.0 40 72.57x10 5x10 1451.4

20°C:

 Diameter (m) Radius2 (m2) Distance Travelled(m) Time taken (s) Average Velocity (ms-1) 1 2 3 899x10 203 x10 78 x10 46.65 45.57 42.57 17.4x10 +or-0.9x10 634x10 100x10 78 x10 58.10 67.09 59.48 12.7x10 +or-1.1x10 316x10 25.0 x10 78 x10 151.21 150.14 153.93 5.14x10 +or-0.07x10 199x10 9.90 x10 25 x10 97.57 96.17 96.92 2.58x10 +or-0.02x10 149x10 5.55 x10 25 x10 256.23 258.14 258.74 0.970x10 +or-0.006x10

Conclusion

Conclusion:

As far as I know I have discovered the viscosity of syrup which is what I set out to do. I have also seen how the temperature would affect this and as I thought and increase in temperature will lower the viscosity. This is due to the bonds in the syrup being weaker as there is more energy in the syrup due to more heat these weaker bonds allow the ball bearings to flow more freely through the syrup. The relatively high errors are due to the investigation being rather inaccurate due to the reasons discussed above.

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