Measuring Viscosity :: Papers

Measuring Viscosity Aim - to check up on how the mass of give flour added to 100ml of piss affects the viscosity (gooeyness) of the final variety show. Background - Corn flour, when added to water increases its gooeyness of viscosity. Although this value cannot be actually measured, a person can determine a rough value of its viscosity by recording how desire an amount of the mixture takes to flow from one receptacle to another. The longer it takes to flow, the more pastelike the mixture. The solution which is created from intermixture cornflour with water is a gel. The flour forms a suspension in the water. Gels are created by mixing crystal clear and solids together to form a jelly-like mixture. A gel is a semi-solid which can plump around, but not as freely as a liquid. inwardly a gel, the solid makes a kind of lucre which traps the liquid and makes it uneffective to flow as freely as before. Hypothesis - I bespeak that the higher the mas s of Corn flour used, the more viscous the mixture will be because the solution which is created from mixing cornflour with water is a gel. The flour forms a suspension in the water. Gels are created by mixing liquid and solids together to form a jelly-like mixture. A gel is a semi-solid which can move around, but not as freely as a liquid. Within a gel, the solid makes a kind of network which traps the liquid and makes it unable to flow as freely as before. Variables item-by-item Variables Dependent Variables Temperature Temperature of water Stirring Size of containers Angle to pour liquid at Mass of Corn flour Viscosity of mixture order 1. Pour 100ml of water (at room temp.) into a 140ml beaker 2. Add 15g of Cornflour to this water, and judder 30 times (1 time is one revolution around the beaker) 3. stupefy ready a retort stand with clamps and another beaker or