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Tuesday, February 12, 2019

Measuring Viscosity :: Papers

Measuring viscousness Aim - to determine how the mass of give flour added to 100ml of water affects the viscosity (gooeyness) of the final mixture. Background - clavus flour, when added to water increases its gooeyness of viscosity. Although this c are for cannot be in truth measured, a person can determine a rough value of its viscosity by recording how long an amount of the mixture takes to come from one receptacle to another. The longer it takes to emanate, the more viscous the mixture. The ascendant which is created from mixing cornstarch with water is a gel. The flour spirts a foramen 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, only 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. Hypothesis - I predict that the higher the mass 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 Independent Variables Dependent Variables Temperature Temperature of water displace Size of containers Angle to pour liquid at Mass of Corn flour Viscosity of mixture Method 1. Pour 100ml of water (at populate temp.) into a 140ml beaker 2. Add 15g of Cornflour to this water, and stir 30 judgment of convictions (1 time is one revolution around the beaker) 3. Have ready a turn back stand with clamps and another beaker or

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