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Physics 3

This study investigates the viscosity of four liquids: water, glycerine, honey, and oil, highlighting the factors that influence viscosity such as temperature and density. The results show that glycerine and honey have the highest viscosities, while water and oil exhibit lower viscosities, indicating a correlation between density and viscosity. The study aims to enhance understanding of fluid behavior in various scientific fields through experimental analysis.

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4 views6 pages

Physics 3

This study investigates the viscosity of four liquids: water, glycerine, honey, and oil, highlighting the factors that influence viscosity such as temperature and density. The results show that glycerine and honey have the highest viscosities, while water and oil exhibit lower viscosities, indicating a correlation between density and viscosity. The study aims to enhance understanding of fluid behavior in various scientific fields through experimental analysis.

Uploaded by

sandeepbc707
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHAPTER I: INTRODUCTION

1. Background of the Study:


Viscosity stands as one of the most fundamental yet intriguing characteristics of fluids,
controlling how they behave in both natural phenomena and scientific fields. Viscosity is
a measure of the fluid’s ability to withstand deformation under any kind of force, which
provides a refelction of internal friction amongst the molecules of the fluid. This property
of liquids can be seen in many different contexts including the tumultuous movement of
lava or the flowing of rivers. Understanding viscosity is important for many reasons that
go beyond academics, affecting almost every aspect of our life and the environment we
live in.
Viscosity is influenced by various factors such as temperature, pressure, concentration,
chemical composition, physical state, etc. Understanding the viscosity of liquids is
essential in various fields of science such as medical, engineering, and food science. This
study aims to compare the viscosity of various liquids to understand their flow behavior.
Through a methodical investigation of the various factors influencing viscosity and
experimental data analysis, this study aims to identify patterns of viscosity in a variety of
liquids (honey, water, oil and glycerine).

2. Objectives of the Study:


i. The primary objective of this study is to compare the viscosity of different liquids
(honey, water, oil and glycerine)
ii. This study also aims to interrelate viscosity with density of liquids.

3. Limitations of the Study:


i. The accuracy of the viscosity measurements may be affected by experimental
constraints and equipment limitations.
ii. This study may not be able to include all possible liquids .
CHAPTER II: MATERIALS AND METHODOLOGY

1. Equipments Required:
Viscosity tube with stand, steel balls of same diameter, micrometer screw gauge, stop
watch, thermometer, transparent viscous liquids like glycerine, waters, oil and honey

2. Theory:
The property of fluid by virtue of which an internal friction comes in to play when the fluid is
in motion and opposes the relative motion of its different layers is called viscosity.
According to Stroke’s law, when a sphere of radius r is allowed to fall freely in a liquid of
viscosity η, it acquires a uniform terminal velocity v, which is given by the relation:
F = 6πηrv
where F is viscous force acting on the spherical ball. In the steady state, F is equal to the
net downward force.
i.e. Weight of the sphere – Buoyant force on the surface = Viscous force
or, 4/3 πr3ρg – 4/3 πr3σg = 6πηrv
where ρ is the density of the material and σ is the density of the liquid, is acceleration
due to gravity.
or, 4/3 πr3 (ρ – σ) g = 6πηrv
or, η = 2r2 (ρ – σ) g / 9v
We can calculate η (viscosity of the liquids) by measuring v, r, ρ and σ.

3. Procedure:
i. After a thorough cleaning, the viscosity tube is filled with the provided liquids.
ii. Six identically shaped steel balls are chosen using a micrometer screw gauge.
iii. After releasing each ball into the liquid , the time taken for it to descend a
predetermined distance is noted.
iv. The exact time required for a drop through a predetermined distance in each
liquid is determined by using a stopwatch.
v. Every liquid is allowed to go through the same procedures again, but with
uniform settings.
vi. The temperature in the lab is recorded in order to guarantee consistency
throughout experiments,
vii. The experiment is conducted more than once, combining the data to improve the
accuracy.
CHAPTER III: OBSERVATION AND CALCULATION

Temperature: 20°C

1. For water
Radius of steel ball (r) = 3.1 mm = 0.31 cm
Distance fallen (s): 40 cm
Density of steel (ρ): 7. 85 g/cm3
Density of water (σ): 1g/cm3

No of Time Taken (t) Terminal Velocity (v) η = 2r2 (ρ – σ) g / 9v Mean (η)


Obs (sec) (cm/s) (poise) (poise)
0.44 90.90 0.015
1.
0.41 97.56 0.014 0.014
2.
0.38 105.26 0.013
3.

2. For Glycerine
Radius of steel ball (r): 0.31cm
Distance fallen (s): 40 cm
Density of steel (ρ): 7. 85 g/cm3
Density of glycerine (σ): 1.26 g/cm3

No of Time Taken (t) Terminal Velocity (v) η = 2r2 (ρ – σ) g / 9v Mean (η)


Obs (sec) (cm/s) (poise) (poise)
43 0.93 1.482
1.
46 0.87 1.585 1.538
2.
45 0.89 1.549
3.

3. For Honey
Radius of steel ball (r): 3.1 mm
Distance fallen (s): 40 cm
Density of steel (ρ): 7. 85 g/cm3
Density of honey (σ): 1.61 gm/cm3

No of Time Taken (t) Terminal Velocity (v) η = 2r2 (ρ – σ) g / 9v Mean (η)


Obs (sec) (cm/s) (poise) (poise)
83 0.48 2.720
1.
95 0.42 3.109 2.889
2.
86 0.46 2.838
3.

4. For Oil
Radius of steel ball (r): 3.1 mm
Distance fallen (s): 40 cm
Density of steel (ρ): 7. 85 g/cm3
Density of oil (σ): 0.91 g/cm3

No of Time Taken (t) Terminal Velocity (v) η = 2r2 (ρ – σ) g / 9v Mean (η)


Obs
1 40 0.036
1.
1 40 0.036 0.036
2.
1 40 0.036
3.

CHAPTER IV: RESULT AND CONCLUSION


The objective of this study was to evaluate the viscosities of four liquids at standard
pressure and temperature levels: water, oil, glycerine, and honey. The following outcomes
of the experiment were obtained:
Water: 0.014 poises
Glycerol: 1. 538 poise
Honey: 2.889 poise
Oil: 0.036 poise

These findings demonstrate notable differences in viscosity between the liquids that were
tested. The substances with the highest viscosity were glycerine and honey, whereas the
viscosities of oil and water were lower.
It's interesting to note that a liquid's density and viscosity seem to be strongly related. In
contrast to lower density liquids like water and oil, greater density liquids like honey and
glycerine showed higher viscosities.In conclusion, this project emphasizes the various
viscosity profiles of various liquids as well as the impact of density on those liquids' flow
characteristics.

REFERENCE:
Dr. Manoj Kumar Thapa, Dr. Arjun Kumar Gautam, Dr. Bhesha Raj Adhikari, Parashu
Ram Poudel, Practical Physics, First Edition, Ayam Publication and Distributors,
Kathmandu Nepal, 2078

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