Topic: I am going to see how two different liquid's viscosities get affected when varying the temp to those liquids. I am using honey and veggie oil. I will put 1 cup of honey in a pot to 100 degrees c and then put the honey at 0 degrees c. I will do that same for the veggie oil and record if the viscosity is high or low for honey and veggie oil.

Testable Question: How will varying temperatures affect the viscosity of a liquid?

Purpose: this could be useful because there could become new car fluids like wiper fluid that could have an ingredient that makes the viscosity not change that much in the winter or summer. Or other fluids that help things work would have fluids that had a low viscosity at all times.

Materials: Freezer, Stove, counter, thermometer, 1 cup honey, and 1 cup veggie oil, and pot.

Hypothesis: I think that the viscosity will go up when the liquid is put in a cold environment because cold affects molecules by slowing them down. I think that when you put a liquid in a hot temperature, it will have a lower viscosity because heat causes the molecules to speed up, like water boiling. I think that the honey will have more viscosity than the oil because it had the most viscosity in the beginning. I think the veggie oil will not freeze because almost every liquid that has an ingredient in it that I know has a different freezing point than water, and because it has a different viscosity than water at room temp.

Background Research:

      When temperature is applied to solids, liquids and gases a physical change takes place. A solid could turn into a liquid or a gas, or the same could happen with all the other substances. Liquids can go thru changes when temperature is applied to them. One thing that can change is the viscosity. Viscosity is how thick or thin a liquid is. For example caramel is very thick, and water is very thin. When you add different temperature to a liquid the molecules change their movement. When you make a liquid hotter the molecules speed up and the liquid becomes more active and has less viscosity making it a thinner liquid. When you make a liquid colder the molecules slow down making the liquid thicker.  So lots of things can happen to liquids when you apply different temps to them, like molecule speed changes.

 Procedure:

1. Get a chart ready to say if the viscosity is high or low and what temp the is at.

2. First take the 1 cup of honey and pour into a pot.

3. Put the pot on a stove and put temp on low.

4. Place the thermometer in ( make sure it does not touch pot) and wait until the honey reaches 100 degrees c.

5. Put in your chart where the honey viscosity would go at a 100 degrees c. 

6. Put the honey into the freezer, put the thermometer in, and wait till the temp of the honey reaches 0 degrees c.

7. Put into your chart what the viscosity was like of the honey at 0 degrees c. 

8. Do steps 2-7 again but with the veggie oil.

Variables:Independent variable= temp. Dependent= viscosity of the honey and veggie oil. Control= amount of honey and veggie oil.

Conclusion:

     How will varying temps affect the viscosity of a liquid? This was the question that I put to the test in my science fair project. I put 1 cup of veggie oil and 1 cup of honey at 0 degrees celsius and 100 degrees celsius and saw how the viscosity changed. I also just did room temp (25 degrees celsius) for both. My hypothesis was supported Because everything I guessed was correct. The Honey was more  viscus than the oil at all the temps because of what the honey had in it. One thing that adds viscosity is sugar, which honey has, making it a liquid that has more viscosity. The veggie oil did not freeze at 0 degrees it only went to 2.4, a bit more viscus than heavy cream. My hypothesis was also supported to what I said about how the molecules slowed down when temp went down, and sped up when the temp went up. This would mean that when the temp goes up a liquid has less viscosity, and when the temp goes down, the liquid has more viscosity. My data shows that this is correct. At 100 degrees celsius, the honey lost viscosity, and went to a 2.1, a little bit more viscus than heavy cream. The honey's original viscosity at room temp (25 degrees celsius) was 3.3, a little more viscus than maple syrup, and when the honey was at 0 degrees celsius, it was at a 4.9, almost as viscus as chewy caramel. The veggie oil also showed this similar change in viscosity. At room temp (25 degrees celsius) the oil was at a 1.5 halfway to as viscus as heavy cream. At 100 degrees celsius the oil became less viscus, and went down to a 1.1, almost as viscus as water. And at 0 degrees celsius the oil went up in viscosity to a 2.4 more viscus than heavy cream. This viscosity change would happen to almost any liquid due to molecular speed changes at different temps. There are some unresolved questions that that this experiment brings though. One would be, are there some liquids out there that don't follow this liquid viscosity rule? If so what are they? And why do they not follow the this rule for liquids? One error that I made in this experiment was that right after I did the experiment I didn't write my data down. This made me have to do my experiment over again and get my data. 

                                                                                                                                                    Key 

                                                                                                                                                                                            VO100= Veggie oil at 100 degrees celsius 

Data:                                                                                                                                                                  VORT= Veggie oil at room temp (25 degrees celsius)

                                                                                                                                                                                                        H100= Honey at 100 degrees celsius  

                                                                                                                                                                                                   VO0= veggie oil at 0 degrees celsius

                     Least                                                                                                                                                         Most                     HRT= Honey at room temp 25 degrees celsius

                   water                heavy cream             maple syrup            molasses                caramel                     HO0= Honey at 0                         1                                                                  2                            3                           4                      5                    

               -|-|----|-----|-|---|------|---|-------|---------|-|-

                        1.1       1.5              2.1     2.4                     3.3                                      4.9

                    VO100     VORT           H100    VO0                   HRT                                 HO0

Abstract:

                           How will varying temps affect the viscosity of a liquid?

     This science fair project consisted of many steps. My project is: How will varying temps affect the viscosity of a liquid? My purpose for this project is to have scientists think of a new idea for a fluid like car's fluids that would stay at the same viscosity most of the time to make the car work. My hypothesis is that the honey will be more viscus than the veggie oil at all times because it has more viscosity than veggie oil at room temp(25 degrees celsius). I also thought that the molecules would have a faster speed when the temp became hotter, and slowed down when the temp went lower. I thought this because when water is boiled, its very active, and when it is frozen the molecules slowed down because it changed to a solid. In my background research I found out that the molecules do change in hot to cold liquids. When the liquid is hot the molecules speed up, making the liquid less viscus than it was before. When the liquid is cold, the molecules slow down, making the liquid more viscus. For my materials I used a pot, 1 cup of veggie oil, 1 cup of honey, a stove, a thermometer, and a freezer. I first put the honey into the pan and put the thermometer into the honey. I waited until the honey was at 100 degrees celsius. I measured how the viscosity changed, and then put the honey into the freezer with the thermometer in it waiting until the honey got to 0 degrees celsius. I then measured how the viscosity changed on a chart. I did the same thing with the veggie oil. My data matched my hypothesis. The veggie oil and honey had similar changes in viscosity from cold to warm. In the end I came to conclude that as temp goes up a liquid becomes less viscus, and when the temp goes down, the viscosity goes up in a liquid. This happens because of the molecular speed change( slower = colder, faster=hotter).