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Write a formal risk assessment following the student guide. Looked at the questions and found interest in the chemistry section an then chose: How temperature effects the viscosity of honey? Came up with a formal risk assessment.
Write a draft method and carry out a trial run of the investigation to ensure it works.
Analysed variables, and planed out a draft method. Carried a trial run, investigation successful.
Followed up on method, performed experiment. Photos were taken.
Spent 15 mins looking at questions, found some interest in the chemistry area and looked some more into that for another 15 mins and found the question that intrigued me the most: How temperature effects the viscosity of honey?
15 mins - Checked the equipment, and I have all the equipment ready for the experiment and wrote up risk assessment:
Risk Assessment:
Hot honey burns from dripping on skin Medium Wear gloves when handling hot equipment.
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Keep hot parts away from open body parts.
Broken glass cuts Low Always keep your eye on all of equipment. Place the equipment on the middle of the table.
Wear safety equipment e.g. Safety glasses, Lab coat and Gloves.
Trips in the area of experiment Low Walk carefully and slowly, do not run in the area.
Researched viscosity and found that:
Analysed the variables in my experiment and scientific question. Independent variable would be that I will be that instead of using a viscometer, I will be using an alternate method that will not involve any machine to test the viscosity. Instead I will be using mathematical formulas to figure out the viscosity for each time I need to calculate the viscosity in the experiment. The dependant variable would be to see how the temperature effects the viscosity of the honey. The controlled variable would that I will use the exact same amount of honey for each viscosity check and for every time I repeat the experiment.
The formula required to calculate the viscosity of the liquid in this particular experiment is:
Wrote up equipment needed:
Wrote up draft method:
-The density of both the liquid and the ball are needed to perform this viscosity formula. The formula for density is d = m / v, where d is the density, m is the mass of the object, and v is the volume of the object.
-To measure the mass of the sphere, place the sphere on a scale.
-Record the mass in grams (g).
-To determine the volume of the sphere, use the formula V = (4/3) x π x r3, where V is the volume, π is the constant of 3.1415, and r is the radius of the sphere. You can find the radius of a sphere by measuring around the centre to get is circumference and then dividing the circumference by 2π.
-There is an easier alternate method to finding the volume by measuring the displacement of water in a measuring cylinder. Record the initial water level, place the ball within the water in the cylinder, and record the new water level. New water level – Initial water level. The number you get equals the volume of the sphere in millilitres (mL).
-The formula used to calculate the density is d = m / v. The unit for density is g/mL.
-Use the same density formula as used above, you will now calculate the density of the liquid being measured.
-First measure the mass of the empty measuring cylinder on the scale. Then pour the desired liquid in the measuring cylinder then measure the weight of the whole thing again. Then, Cylinder with liquid in it – Empty cylinder. That will help you obtain the measurement of the mass of the liquid in grams (g).
-To measure the volume of the liquid, determine the amount of the liquid you put in the measuring cylinder by using the markings on the side of the cylinder. Record the measurements in millimetres (mL).
-The formula d = m / v should be used and your measurements to calculate the density of the liquid in g/mL.
-Firstly, fill your measuring cylinder with the liquid to be measured. Mark the positions at the top and the bottom of the cylinder. Slowly pour your liquid into the measuring cylinder. Filling the measuring cylinder to about halfway to three-quarters to the top.
-Put a mark at the top of the cylinder about an inch (2.5 cm/25 mm) from the top.
-Then put another about an inch (2.5 cm/25 mm) from the bottom.
-Measure the distance between the top and the bottom markers with a ruler.
-Now drop the ball into the experimental liquid and once it reaches the first mark at the top, start the stopwatch. Once the ball reaches the mark at the bottom of the cylinder, stop the stopwatch.
-Repeat this at a minimum of 3 times for a fair experiment. Then average the results you get from the three repeated times.
-The measurement of distance travelled over elapsed time to travel that distance. The formula for velocity is v = d / t, where v is velocity, d is distance travelled, and t is time.
-Using your measurements, put them into your calculator in the formula of v = d / t to find the velocity of the ball.
- Put the information into the viscosity formula [2(ps-pl)ga2]/9v.
5. Repeat the experiment each time once for each honey sample, but repeat thrice for each sample temperature.
6. Record temperature using thermometer/infrared thermometer.
7. Record results, in a table as well as just points.
Researched another interesting fact:
- The measurement of viscosity was discovered by French physicist Jean Léonard Marie Poiseuille.
Looked at how viscosity applies to real life and noted a few:
- Medicine companies manufacture of medicine, specifically cough syrup. Cough syrup has a high viscosity so it can properly coat the whole throat.
- Viscosity in paints and similar products is closely controlled so that it can be applied smoothly and equally proportioned with a brush to a wall. Otherwise with a lower viscosity it would simply fall straight down and go everywhere even more.
- In oil lubrication of machines. It has to be right, if it is too viscous it will just stick there and not lubricate anything, too little viscosity and it will just flow over it and not give enough of the lubricating abilities.
- Viscosity is used as a way to predict when volcanoes erupt. When the lava comes out very thickly (viscous), there is more chance that it will erupt violently. This is because it is hard for the lava to get out and it may suddenly burst out when it can. If the lava is less viscous, then it will just flow out like water.
04/04/19 5:58pm – 6:39pm:
Researched the pitch drop experiment:
- The pitch drop experiment is a experiment which measures the viscosity of a piece of pitch. Pitch is the name for a highly viscous liquid that appears solid. In the case of the famous University of Queensland pitch drop experiment, it was bitumen. Bitumen, also known as Asphalt, is a black, sticky highly-viscous liquid. At room temperature, it would take several years for it to form a single drop.
- In 1927, the most famous version of the experiment started by Professor Thomas Parnell of the University of Queensland in Brisbane, Australia, to show students how some substances seem solid but are actually highly viscous liquids.
Date Occurring Years
1927 Hot pitch poured
October 1930 Stem cut
December 1938 1st drop fell 8.1
February 1947 2nd drop fell 8.2
April 1954 3rd drop fell 7.2
May 1962 4th drop fell 8.1
August 1970 5th drop fell 8.3
April 1979 6th drop fell 8.7
July 1988 7th drop fell 9.2
November 2000 8th drop fell 12.3
April 2014 9th drop fell 13.4
Viewed live feed of Pitch Drop experiment on the internet.
Researched more on honey:
- Honey is mostly made up of the sugars fructose and glucose. Scientists term this as a supersaturated solution.
- The solution of supersaturation is a solution that contains more of the dissolved material than could be dissolved by the solvent under normal circumstances.
- When sugar is mixed with water, some of the sugar is still at the bottom. This is because the water will only dissolve so much. If the water was heated, it could dissolve more of the sugar.
- In supersaturation, enzymes, heat and other chemical agents can increase the amount of materials to be dissolved. Crystallization can occur easily here. That’s why syrup, honey and fudge are considered as supersaturated solutions.
- Honey’s supersaturation and low water content makes it a viscous liquid, which means that it is usually very thick and sometimes solid.
- All honey begins with nectar. As we know honey is viscous, nectar is about 80% water. Nectar’s a very thin solution, colourless and not sweet at all. Nectar is also different chemically to honey.
- Through enzymes, bees can change the complex sugars in nectar into more simpler sugars. This process is called hydrolysis. This is why honey is easier to digest compared to regular table sugar. Honey’s sugars (glucose and fructose) are simpler than the sugar of regular table sugar (sucrose).
Researched into my experiment started to make a draft introduction for my experiment:
Rheological properties of food are very useful in their processing and storage stages as viscosity is a important physical property that compares with other sensory and physiochemical properties. Research has been reported in the last decade which has connected the viscosity of honey at different shear rates or temperature. Water content is a main factor that influences the preservation of the honey’s quality or its storage and for this reason it has been researched in numerous studies.
Viscosity is a very important quality of food, however, honey’s viscosity has not been researched that much until the last decade. One main determinant that effects honey’s viscosity is temperature. As the temperature of the honey increases, the viscosity falls, due to less molecular friction and reduced hydrodynamic forces. The connection viscosity and temperature have can be described by different equations in several research programs (i.e., Arrhenius model Williams–Landel–Ferry (WLF) model). The most simple equation used to describe temperature dependence of viscosity is the Arrhenius equation, however, certain food items show differences between the model and the experimental data.
Research Project: Investigating the Effects of Temperature on Honey Viscosity. (2024, Feb 08). Retrieved from https://studymoose.com/document/research-project-investigating-the-effects-of-temperature-on-honey-viscosity
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