The video below shows several different long chained oils, each progressively more viscous. Glycerol, CH 2OHCHOHCH 2OH, is viscous partly because of the length of the chain but also because of the extensive possibilities for hydrogen bonding between the molecules. M L × N matrix containing the liquid kinematic viscosity values corresponding to the normalized liquid internal energy and pressure vectors. This is because the molecular chains get tangled up in each other like spaghetti-in order for the liquid to flow, the molecules must first unravel. The default matrix is a 25 × 100 table for water. Liquids containing long molecules are invariably very viscous. Those like ether or gasoline which flow very readily have low viscosities. each specific formulation viscosity as oppossed to interpolating viscosity values based. Liquids which flow very slowly, like glycerin or honey, have high viscosities. Viscosity of Water-Ethanol and Water-Isopropyl Alcohol Mixtures. The resistance to such flow is called the viscosity. Honey, mostly glucose and fructose (see image below) is a good example of a liquid which owes its viscosity to hydrogen bonding. Because its molecules can slide around each other, a liquid has the ability to flow. The flow and movement of fluid are affected by its viscosity, or how sticky. Liquids whose molecules are polar or can form hydrogen bonds are usually more viscous than similar nonpolar substances. If you want colored slime, add food coloring to the glue and water mixture. Viscosity is governed by the strength of intermolecular forces and especially by the shapes of the molecules of a liquid. Liquids which flow very slowly, like glycerin or honey, have high viscosities. To analyze the effect of insoluble fine particles on brine viscosity. The resistance to such flow is called the viscosity. To estimate the viscosity of highly concentrated brine, depending on the concentration of solute and its temperature. \)īecause its molecules can slide around each other, a liquid has the ability to flow. The viscosity of aqueous solutions of sucrose and trehalose is analyzed over a wide range of concentrations and temperatures covering the normal liquid and supercooled liquid regions, close to.
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