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# Investigating the effect of Temperature on the Viscosity of Syrup

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Introduction

Physics Coursework: Investigating the effect of Temperature on the Viscosity of Syrup Preliminary experiments: The first thing I thought about when beginning the investigation was how I could measure viscosity accurately using the equipment that was available to me. I decided on timing a cylindrical jar rolling down a one-meter slope. I started by adjusting the slope until I was happy that the gradient was not to steep and not to shallow so I could obtain accurate timings without waiting too long for the syrup to roll down the slope. I eventually settled on a height change of 6.4cm, which meant a gradient of 0.064(6.4/100). I also investigated the effect of the amount of syrup in the cylinder. First of all I used an empty jar, which rolled down the hill at a constant speed no matter what the temperature. I started by using very little syrup, but found that the jar rolled down the slope too quickly. I then tried the jar half full, where the jar rolled down the slope, accelerating and decelerating at different stages down the slope, and even stopping completely in a few places. I then decided to use a full jar of syrup. This jar rolled down the hill at a constant speed. So that I could start to make some predictions about what was happening in the jar I cooled the syrup down and repeated the experiment. ...read more.

Middle

I repeated this until the syrup was 75�C. I then rolled the jar down the slope and recorded the times taken at 2�C intervals. The results are shown below in table and graph form. Time (s) Temperature (m) Speed (m/s) 3.00 75 33.33 3.01 73 33.22 3.01 70 33.22 3.03 68 33.00 3.12 66 32.05 3.11 64 32.15 3.28 62 30.49 3.28 60 30.49 3.69 58 27.10 3.78 56 26.46 4.16 54 24.04 4.39 52 22.78 4.40 50 22.73 4.93 48 20.28 5.93 46 16.86 7.82 44 12.79 8.40 42 11.90 10.25 40 9.76 11.91 38 8.40 15.17 36 6.59 19.56 34 5.11 25.12 32 3.98 32.45 30 3.08 46.20 28 2.16 54.56 26 1.83 63.70 24 1.57 72.41 22 1.38 76.40 20 1.31 87.63 18 1.14 92.40 16 1.08 99.70 14 1.00 110.50 12 0.90 125.54 10 0.80 143.40 8 0.70 160.10 6 0.62 170.46 4 0.59 180.59 2 0.55 - 0 - As I expected, the jar rolled faster at higher temperatures and slower at lower temperatures. At 0�C, the syrup was solid across one side of the jar. At this point the jar would not roll at all (this result is not shown on the graph so as not to effect the line of best fit). This was again because of the centre of gravity and the affect it has on the turning force. ...read more.

Conclusion

Another major inaccuracy is in the grains of the slope, as it was not perfectly smooth. I think that although the grains may have slowed the jar down at some points, the jar then accelerated rapidly after this, so the average speed was about the same. However I cannot prove this so I will repeat some of the experiment on a metallic surface to see if I get the same results. Repeat: To repeat the experiment I shall use a metallic runway to stop friction from the slope affecting my results. Having one some preliminary rolls, I realised that the slope I was using, which was thinner than the other slope, meant that the jar repeatedly got jammed against the edges. I therefore decided to roll the jar 20cm, and use average velocities to compare my original results with my new results. I also decided to only repeat the experiment between 30-50�C, as these seemed a particular place of interest in the experiment. My results from the repeats are shown below. Conclusion: Despite these errors I still feel my results are/Are not accurate (I will repeat exp. Using metallic surface. The points between 30-50�C Show a clear change from a low velocity to a high velocity. I therefore concluded that this is comparable to activation energy. Activation energy is where a molecule has enough energy to perform a reaction. In this case the molecules have enough energy to change state from a very viscous liquid to a much less viscous liquid. ...read more.

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