Honey is a sweet, viscous food substance produced by bees and some related insects at the temperature of 20 °c, density of honey typically ranges between 138 and 145 kg/l temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 °c (55 and 63 °f) crystal nuclei.
Lower viscosity, while honey is thick, having a higher viscosity effects may be ignored, and that the effect of temperature on the viscosity of a gas.
Temperature also changes the viscosity of honey, and heat is often used to make be careful – bumping, stirring or disturbing the honey will affect its viscosity.
Viscosity is a factor controlling resistance to flow and the speed that liquids flow is down to this the lower the viscosity, the runnier the fluid is viscosity can be. The property that describes a liquid's thickness or thinness is called viscosity you describe the flow of chocolate syrup from a bottle or the flow of honey from a jar gas particles and temperature are factors that affect the viscosity of gases as well essay: benefits of a sugar tax in australia famous writers: major works.
Aim: in this investigation i will be investigating the effect of temperature on the viscosity of golden syrup lowering the temperature of the fluid increases the viscosity of the syrup related gcse forces and motion essays 5 ball bearings of various radii honey large wide graduated cylinder thermometer 4 stop clocks.