Measuring Viscosity :: Papers

Measuring Viscosity Aim - to determine how the mass of Corn dredge added to 100ml of water affects the viscosity (gooeyness) of the final mixture. Background - Corn flour, when added to water increases its gooeyness of viscosity. Although this value cannot be actually measured, a person can determine a crude value of its viscosity by recording how long an amount of the mixture takes to flow from one receptacle to another. The longer it takes to flow, the more saccharine the mixture. The solution which is created from conflate cornstarch with water is a gelatine. 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 mesh 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 Stirring Size of containers Angle to pour liquid at Mass of Corn flour Viscosity of mixture Method 1. Pour 100ml of water (at path temp.) into a 140ml beaker 2. Add 15g of Cornflour to this water, and stir 30 times (1 time is one revolution around the beaker) 3. Have ready a retort live with clamps and another beaker or