Glycerol Reaction Lab
The Effect of Temperature on The Viscosity of Glycerol
Research Question: What is the effect of increasing the independent variable of the temperature of glycerol (30ºC, 40ºC, 50ºC, 60ºC and 70ºC) (+ 0.5ºC) using a hotplate and measured using a thermometer (+ 0.05º), on the dependent variable of time (secs + 0.2) taken for 50mL (+ 0.05ml) of glycerol to flow through a 50cm3 burette (+ 0.05cm3) into a 250 mL beaker (+ 12.5 mL) measured by a digital stopwatch (+ 0.2secs), therefore indicating the viscosity of glycerol? Background Information:
Viscosity is a property defined as a liquid’s resistance to flow. When the intermolecular forces are strong within a liquid, there is a higher viscosity. (UC Davis, 2014).
The viscosity of a substance is related to the strength of …show more content…
Controlled Variable Method of Control
The density of the glycerol used to flow through the burette (+ 0.05cm3) This can be controlled by using the same sample of glycerol and the same amount of glycerol (50mL + 0.05mL) for each trial and different independent variable to ensure consistency in this area. By using the same sample of glycerol, the pressure, density and temperature will be the same.
5 cm (+ 0.5cm) distance between the burette and beaker The retort stand and clamp used will allow the 5 cm (+ 0.5cm) distance between the burette and beaker to remain constant between trials and variables.
Vertical angle (180ª) of burette A retort stand and clamp will be used to fasten the burette at a consistent angle and level (in comparison to the beaker) throughout the experiment. This will ensure that the glycerol in the burette does not hit the beaker earlier because it is closer to the beaker, and also ensure that the angle of the burette does not
Research Question: What is the effect of increasing the independent variable of the temperature of glycerol (30ºC, 40ºC, 50ºC, 60ºC and 70ºC) (+ 0.5ºC) using a hotplate and measured using a thermometer (+ 0.05º), on the dependent variable of time (secs + 0.2) taken for 50mL (+ 0.05ml) of glycerol to flow through a 50cm3 burette (+ 0.05cm3) into a 250 mL beaker (+ 12.5 mL) measured by a digital stopwatch (+ 0.2secs), therefore indicating the viscosity of glycerol? Background Information:
Viscosity is a property defined as a liquid’s resistance to flow. When the intermolecular forces are strong within a liquid, there is a higher viscosity. (UC Davis, 2014).
The viscosity of a substance is related to the strength of …show more content…
Controlled Variable Method of Control
The density of the glycerol used to flow through the burette (+ 0.05cm3) This can be controlled by using the same sample of glycerol and the same amount of glycerol (50mL + 0.05mL) for each trial and different independent variable to ensure consistency in this area. By using the same sample of glycerol, the pressure, density and temperature will be the same.
5 cm (+ 0.5cm) distance between the burette and beaker The retort stand and clamp used will allow the 5 cm (+ 0.5cm) distance between the burette and beaker to remain constant between trials and variables.
Vertical angle (180ª) of burette A retort stand and clamp will be used to fasten the burette at a consistent angle and level (in comparison to the beaker) throughout the experiment. This will ensure that the glycerol in the burette does not hit the beaker earlier because it is closer to the beaker, and also ensure that the angle of the burette does not