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    explain how viscosity is related to the flow and attraction between atoms in a liquid.

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    Answer in Chemistry for marneisha hawkins #206052

    Answer to Question #206052 in Chemistry for marneisha hawkins

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    Question #206052

    Explain how viscosity is related to the flow and attraction between atoms in a liquid.

    Expert's answer

    Viscosity is the resistance of a liquid towards the flow of motion. Viscosity is also known as fluid friction is the contact force that exists between the atoms. Due to this attraction, the atoms of liquid resist the flow of motion. As a result, either they tend to stick to their place or move very slightly.

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    10.7: Viscosity

    Viscosity is a fluids resistance to flow. This page details why certain liquids flow easily while others are slow as molasses.

    10.7: Viscosity

    Last updated Apr 3, 2022 10.6: Liquids

    10.7.1: Lecture Demonstration

    Ed Vitz, John W. Moore, Justin Shorb, Xavier Prat-Resina, Tim Wendorff, & Adam Hahn

    Chemical Education Digital Library (ChemEd DL)

    Because its molecules can slide around each other, a liquid has the ability to flow. The resistance to such flow is called the viscosity. Liquids which flow very slowly, like glycerin or honey, have high viscosities. Those like ether or gasoline which flow very readily have low viscosities.

    Viscosity is governed by the strength of intermolecular forces and especially by the shapes of the molecules of a liquid. Liquids whose molecules are polar or can form hydrogen bonds are usually more viscous than similar nonpolar substances. Honey, mostly glucose and fructose (see image below) is a good example of a liquid which owes its viscosity to hydrogen bonding.

    Liquids containing long molecules are invariably very viscous. This is because the molecular chains get tangled up in each other like spaghetti—in order for the liquid to flow, the molecules must first unravel. Fuel oil, lubricating grease, and other long-chain alkane molecules are quite viscous for this reason. Glycerol, CH2OHCHOHCH2OH, is viscous partly because of the length of the chain but also because of the extensive possibilities for hydrogen bonding between the molecules. The video below shows several different long chained oils, each progressively more viscous.

    The viscosity of a liquid always decreases as temperature increases. As the molecules acquire more energy, they can escape from their mutual traction more readily. Long-chain molecules can also wriggle around more freely at a higher temperature and hence disentangle more quickly. Below is a video that demonstrates this effect with a household liquid: honey. As a warning, the video has loud background music.

    Source : chem.libretexts.org

    Properties of Liquids

    Properties of Liquids

    LEARNING OBJECTIVES

    By the end of this section, you will be able to:

    Distinguish between adhesive and cohesive forces

    Define viscosity, surface tension, and capillary rise

    Describe the roles of intermolecular attractive forces in each of these properties/phenomena

    When you pour a glass of water, or fill a car with gasoline, you observe that water and gasoline flow freely. But when you pour syrup on pancakes or add oil to a car engine, you note that syrup and motor oil do not flow as readily. The viscosity of a liquid is a measure of its resistance to flow. Water, gasoline, and other liquids that flow freely have a low viscosity. Honey, syrup, motor oil, and other liquids that do not flow freely, like those shown in Figure 1, have higher viscosities. We can measure viscosity by measuring the rate at which a metal ball falls through a liquid (the ball falls more slowly through a more viscous liquid) or by measuring the rate at which a liquid flows through a narrow tube (more viscous liquids flow more slowly).

    Figure 1. (a) Honey and (b) motor oil are examples of liquids with high viscosities; they flow slowly. (credit a: modification of work by Scott Bauer; credit b: modification of work by David Nagy)

    The IMFs between the molecules of a liquid, the size and shape of the molecules, and the temperature determine how easily a liquid flows. As Table 1 shows, the more structurally complex are the molecules in a liquid and the stronger the IMFs between them, the more difficult it is for them to move past each other and the greater is the viscosity of the liquid. As the temperature increases, the molecules move more rapidly and their kinetic energies are better able to overcome the forces that hold them together; thus, the viscosity of the liquid decreases.

    Table 1. Viscosities of Common Substances at 25 °C

    Substance Formula Viscosity (mPa•s)

    water H2O 0.890 mercury Hg 1.526

    ethanol C2H5OH 1.074

    octane C8H18 0.508

    ethylene glycol CH2(OH)CH2(OH) 16.1

    honey variable ~2,000–10,000

    motor oil variable ~50–500

    The various IMFs between identical molecules of a substance are examples of cohesive forces. The molecules within a liquid are surrounded by other molecules and are attracted equally in all directions by the cohesive forces within the liquid. However, the molecules on the surface of a liquid are attracted only by about one-half as many molecules. Because of the unbalanced molecular attractions on the surface molecules, liquids contract to form a shape that minimizes the number of molecules on the surface—that is, the shape with the minimum surface area. A small drop of liquid tends to assume a spherical shape, as shown in Figure 2, because in a sphere, the ratio of surface area to volume is at a minimum. Larger drops are more greatly affected by gravity, air resistance, surface interactions, and so on, and as a result, are less spherical.

    Figure 2. Attractive forces result in a spherical water drop that minimizes surface area; cohesive forces hold the sphere together; adhesive forces keep the drop attached to the web. (credit: modification of work by “OliBac”/Flickr)

    Surface tension is defined as the energy required to increase the surface area of a liquid, or the force required to increase the length of a liquid surface by a given amount. This property results from the cohesive forces between molecules at the surface of a liquid, and it causes the surface of a liquid to behave like a stretched rubber membrane. Surface tensions of several liquids are presented in Table 2. Among common liquids, water exhibits a distinctly high surface tension due to strong hydrogen bonding between its molecules. As a result of this high surface tension, the surface of water represents a relatively “tough skin” that can withstand considerable force without breaking. A steel needle carefully placed on water will float. Some insects, like the one shown in Figure 3, even though they are denser than water, move on its surface because they are supported by the surface tension.

    Table 2. Surface Tensions of Common Substances at 25 °C

    Substance Formula Surface Tension (mN/m)

    water H2O 71.99 mercury Hg 458.48

    ethanol C2H5OH 21.97

    octane C8H18 21.14

    ethylene glycol CH2(OH)CH2(OH) 47.99

    Figure 3. Surface tension (right) prevents this insect, a “water strider,” from sinking into the water (left).

    The IMFs of attraction between two different molecules are called adhesive forces. Consider what happens when water comes into contact with some surface. If the adhesive forces between water molecules and the molecules of the surface are weak compared to the cohesive forces between the water molecules, the water does not “wet” the surface.

    Source : courses.lumenlearning.com

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