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Viscosity of Honey and Temperature
13
Transcript
Viscosity of Honey and Temperature
Method
1.
Place 100ml Of honey in each Glass.
Place 6 glasses in an appropriate area at room temperature, and place 3 other glasses in the refrigerator, leave to set over night.
Place Cooking pot on high leave to boil.
Place 1 cup of honey in boiling water, until temperature reaches 30 degrees Celsius.
Drop marble in the honey, and start the stopwatch.
once the marble has reached the bottom, stop timer and record results.
Re
Material's
Viscosity:
- 9 clear glass cups
- 9 Marbles
- 1 cooking pot
- Stopwatch
- Cook top/Stove
- Thermometer
Honey
Is a measurement of how much a fluid resists movement of a mass through it. It can be thought of as the 'thickness' of a liquid.
Honeys viscosity depends on the amount of water, type and the amount of sugar it contains. Temperature also changes the viscosity of honey, and heat is often used to make the honey easier to process.
A sweet yellowish or brownish viscid fluid produced by various bees from the nectar of flowers and used as and in food.
Hypothesis
Aim
To Determine the relationship between the viscosity of honey and temperature.
I predict that as the honey is heated, the viscosity level of the honey will lower, as the temperature increases.
By Katy Murphy
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