ECLSS1002 Physics Practical Report 4th December 2009

Measuring The Viscosity Of Maple Syrup

Abstract

Viscosity is the quantity that describes a fluids resistance to flow. The purpose of the
experiment was to find out the viscosity of maple syrup depending on the terminal velocity of
ball bearings of different masses and radius’ through the liquid at room temperature. In
theory the heavier the ball bearing then the faster it should fall through the liquid (it’s terminal
velocity should be higher than the bearings that are lighter/less dense).
My experiment highlighted that the larger the size of the ball bearing and the heavier the
mass and bigger the density, then it’s terminal velocity was higher than the bearings with a
lower radius, mass and density. Because of this I was able to plot a graph and use that to
then go on and calculate the actual viscosity of the maple syrup I used.

Data

B. Bearing Volume Mass ρ - Time Terminal

Radius (m3) (kg) Density Taken Velocity
(m) (kgm-3) (s)
0.0065 1.15 x 10-6 0.00896 7791.30 0.97 0.0856
0.005 0.52 x 10-6 0.00408 7846.15 1.53 0.0542
0.003 0.11 x 10-6 0.00089 8090.91 3.38 0.0246
0.0015 0.014 x 10-6 0.00011 7857.14 11.81 0.0070
0.0013 0.0092 x 10-6 0.000051 5543.48 18.37 0.0045

Distance bearing was dropped = 0.083m

ρ Syrup = 1482.0kgm-3
ρ Bearing = 7426.0kgm-3
Acceleration due to gravity = 9.81ms-2

Graph(s)

See attached graph.

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ECLSS1002 Physics Practical Report 4th December 2009

Calculations for the table (above)

To work out the volume of the ball bearing I used the formula:
4/3 π r3
or
(4÷ 3) x π x (r x r x r)
Eg:
(4÷ 3) x π x (0.005 x 0.005 x 0.005) = 0.52 x 10-6

To work out the density of the ball bearing I used the formula:
Mass ÷ Volume
Eg:
0.00011 ÷ 0.014 x 10-6 = 7857.14

To work out the terminal velocity of the ball bearing I used the formula:
Distance ÷ Time
Eg:
0.083 ÷ 3.38 = 0.0246

Calculations for the table (graph)

To work out the gradient (‘m’) of the line in my graph, I used the formula:
m = Change in ‘y’ coordinate ÷ Change in ‘x’ coordinate = y – y1 ÷ x – x1
or
m=∆ y÷ ∆ x

So in my graph:
∆ x = x – x1
= 0.0065 – 0.0025
= 0.004

∆ y = y – y1
= 0.08 – 0.02
= 0.06

m = ∆ y ÷ ∆ x = 0.06 ÷ 0.004 = 15

So the gradient of the line in my graph is: 15

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ECLSS1002 Physics Practical Report 4th December 2009

Further calculations

The initial aim of our experiment was to work out the viscosity of the maple syrup.
The scientific symbol for viscosity is: η
The measurements used when describing viscosity are: kg/(sm)

In order to actually work out the value of the viscosity, we used the formula:
Gradient = 2g (ρ Bearing - ρ Syrup) ÷ viscosity
or
Viscosity = 2g (ρ Bearing - ρ Syrup) ÷ gradient

ρ Syrup = 1482.0kgm-3
ρ Bearing = 7426.0kgm-3
Gradient = 15
Acceleration due to gravity = 9.81ms-2

Which means:
(2 x 9.81) x (7426.0 – 1482.0) ÷ 15 =
19.62 x 5944 ÷ 15 = 7774.752

So the viscosity of maple syrup is: 7775.0kg/(sm)

η = 7775.0kg/(sm)

Conclusions

Looking at my graph, I found out that as I anticipated the bigger the radius of the ball bearing
and the denser the ball bearing the higher it’s terminal velocity. Maple syrup itself is a
viscous liquid, which means really dense objects, can pass through it at a much greater
terminal velocity/speed than an object with a small density.

Evaluations

Maple syrups viscosity would differ depending on the temperature of the syrup; if we were to
heat the liquid it would become less viscous/more fluid. The reliability of my results may be
questionable due to the fact of, as the experiment continued the maple syrup might have
increased in heat because of friction, room temperature or handling the liquid myself (body
temperature). Obviously this also plays a large part in the limitations of this method, as it
wasn’t standard laboratory conditions so there were many uncontrollable variables. In order
to improve the standards of my experiment I would repeat it in a controlled environment,
ensuring the syrup and room were both at a set temperature. I could then repeat this method
at different temperatures ensuring both the syrup and the room were always the same
temperature. Bubbles in the syrup itself after being used could have also contributed to the
results, making them less accurate. And finally dropping the ball bearing from the same
height would have meant that my results were more reliable, accurate and precise.

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