Measuring Viscosity :: Papers

Estimating Viscosity Point - to decide how the mass of Corn flour added to 100ml of water influences the thickness (gooeyness) of the last blend. Foundation - Corn flour, when added to water expands its gooeyness of consistency. In spite of the fact that this worth can't be really estimated, a individual can decide an unpleasant estimation of its thickness by recording how long a measure of the blend takes to spill out of one repository to another. The more it takes to stream, the more thick the blend. The arrangement which is made from blending cornflour in with water is a gel. The flour shapes a suspension in the water. Gels are made by combining fluid and solids to shape a jam like blend. A gel is a semi-strong which can move around, however not as unreservedly as a fluid. Inside a gel, the strong makes a sort of system which traps the fluid also, makes it unfit to stream as openly as in the past. Speculation - I anticipate that the higher the mass of Corn flour utilized, the more thick the blend will be on the grounds that the arrangement which is made from blending cornflour in with water is a gel. The flour frames a suspension in the water. Gels are made by blending fluid and solids together to frame a jam like blend. A gel is a semi-strong which can move around, yet not as uninhibitedly as a fluid. Inside a gel, the strong makes a sort of system which traps the fluid and makes it incapable to stream as uninhibitedly as in the past. Factors Free Variables Subordinate Variables Temperature Temperature of water Blending Size of holders Point to pour fluid at Mass of Corn flour Consistency of blend Technique 1. Pour 100ml of water (at room temp.) into a 140ml measuring utencil 2. Add 15g of Cornflour to this water, and mix multiple times (1 time is one upset around the recepticle) 3. Have prepared an answer remain with cinches and another recepticle or