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 a harsh estimation of its thickness by recording how long a measure of the blend takes to spill out of one container to another. The more it takes to stream, the more gooey 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 uninhibitedly as a fluid. Inside a gel, the strong makes a sort of system which traps the fluid what's more, makes it incapable to stream as uninhibitedly 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 shapes a suspension in the water. Gels are made by blending fluid and solids together to shape a jam like blend. A gel is a semi-strong which can move around, however not as openly 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 Autonomous Variables Subordinate Variables Temperature Temperature of water Mixing Size of compartments Edge 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 unrest around the measuring glass) 3. Have prepared an answer remain with braces and another measuring utencil or