Title of Experiment:
The effect of temperature on flow rate of cooking oil
Hypothesis:
The change in viscosity as temperature of vegetable oil changes. As the temperature of vegetable oil increases, the flow rate becomes faster, because according to particle theory, when particles get heat, it gains energy and move faster than usual. As the temperature of vegetable oil decreases, the flow rate also becomes slower because particles gain less energy comparing to higher temperature.
Materials
For do this experiment we needed cooking oil, beaker, thermometer, measuring cylinder, retort stand, ring clamp, plastic cup, hot plate, ruler,and stopwatch.
Oil Temperature | 20-24°C(20°C) | 5-9°C (9°C) | 52°C |
Time | 30second | 52.7second | <> 12.2second |
Flow Rate | 1.6ml (1.dp) per second | 0.95ml (Rounded up to 2 decimal place) per second | 4.098ml per second (3.dp) |
Appearance | <> Color- light Yellow Clear (Transparent) Greasy/ Slippery | Color- light yellow Clear, but contains few frozen mass. Greasy/ Slippery | Color-light yellow Not very clear (Translucent) A beaker is not transparent due to water vapour, we cannot see through the beaker. Producing vapour |
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