How viscous is your ketchup?
Thursday 25th January | 2 comments
Today we tested the viscosity of different liquids.
Viscosity describes how thick and sticky a liquid is. Something which is very viscous is very thick due to ‘internal friction’.
I love my gravy very viscous. I also like my custard to be particularly viscous! But what about ketchup? Do you prefer a thick ketchup or a runny ketchup? What is the best viscosity for the perfect ketchup? The debate continues….
Aside from the crucial discussion over how we like our sauces, we did actually do some ‘sciency’ things! We conducted an experiment to compare how the viscosity of a liquid would affect the time it would take to travel along an angled surface. We experimented on 4 different liquids: ketchup, honey, oil and skin lotion.
Most pupils were correct in predicting that the more viscous the liquid, the longer it would take to travel. There were mixed opinions over which liquid would be most/least viscous.
To test our predictions we first ensured we had created a fair test. We made sure there was only one variable – the type of liquid. Everything else we kept completely the same (the angle of the board, the amount of liquid used etc).
We repeated our experiment 3 times to ensure our results were accurate. It turns out that the skin lotion is the most viscous, whilst the oil is the least!