I will be elting honey, chocolate, and dishsoap. I will time how long it takes to boil each of those and use the results to answer my question. After my experimet I plan on eating the chocolate! I think this will be the most delicious part. * Elements will be heated at 550 degrees farenhight*
I will need:
-3 elements
-3 pots or pans
-chocolate
-dishsoap
-honey
-3 timers
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| Uploaded by unknown in 2014. Can be found at http://worldchocolateguide.com/blog/daintree-estates-chocolate-review/ |
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| Uploaded by Alphadog in 2014. Can be found at http://deluxepup.com/fearless-flea-control-on-your-dog/ |
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| Uploaded by The Honey Assosiation in 2011. Can be found at http://www.honeyassociation.com/ SOME OF MY RESEARCH: - there are differen types of flows: streamline flows and turbulantflows -turbulant flow is all messed up, and streamline flow is straight, so it affects timing of viscosity -Dynamic viscosity is the frictioon of a fluid that resists flow *This info. comes from a book i found on google books called:" Food Texture and Viscosity: Concept and Measurement" written by Malcolm Bourne* - |
Hi there!
ReplyDeletePlease, please change dishsoap and use something else instead! It's never a good idea to heat such a chemical. Also, honey falls into the category "non-newtonian fluids" which means that its viscosity acts differently than "normal" fluids. I recommend looking this up, there are funny videos about it!
I don't quite see the connection between the time to heat a substance to boiling point and its viscosity. Instead, why not set up a slope and measure the time a spoonful of fluid takes to stream down? You can also time the same fluid streaming down at different temperatures. That is pretty close to what we did with motor-oils in the lab. In this case for safety, make sure that the substance is not actively boiling when you are pouring it!
I'm a university student and studied fluid dynamics extensively.
I hope my comment was helpful, feel free to ask if you a question!
Thanks for the tips! What would you recommend instead of dish soap? The connection between the time and the boiling was just to kind of measure which one had a higher or lower viscosity. For example, if honey melted faster than the chocolate, than it would have a higher viscosity. Your idea with the slope is also something to consider though. I wasn't planning on pouring it while it was boiling, but thanks anyways! Your comment was very helpful, and I hope you can reply back!
Delete-ME!!-
I'm sorry but your question and the experiment you describe doesn't match. The time that takes to melt or boil something has to do with heat capacity and the vaporization heat, whereas viscosity has to do with the dynamics of a fluid per definition.
DeleteYou need to either change your question or your experiment. If you want to stick to the topic of viscosity, I explained such an experiment in my previous comment.
Instead of dishsoap, you could use ketchup,mayo or syrup, if you like.
Hope this helped!
Oh, ok I could probably do the ramp thing. I will use syrup in stead of dishsoap. Thanks again!
Delete-ME!!-
I am an education student at Brandon University and I think it is awesome that your class is blogging about the interesting things that are taking place in your classroom! Your experiment is a great hands on activity that will really help you understand the concept of viscosity and the difference in substances. I look forward to see what you discovered from your experiment!
ReplyDeleteThanks! I will have to make sure to post my results.
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