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Determination of Viscosity

This document describes using an Ostwald viscometer to determine the viscosity of sugar solutions with varying concentrations. It outlines the theory behind viscosity measurements and provides the formula used to calculate viscosity based on density and flow time measurements. The procedure involves preparing sugar solutions of known concentrations, measuring their densities and flow times through the viscometer, then using the formula to calculate viscosities and determine the concentration of an unknown sample by comparison. Precautions are listed to ensure accurate and consistent measurements.

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darshan
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15K views2 pages

Determination of Viscosity

This document describes using an Ostwald viscometer to determine the viscosity of sugar solutions with varying concentrations. It outlines the theory behind viscosity measurements and provides the formula used to calculate viscosity based on density and flow time measurements. The procedure involves preparing sugar solutions of known concentrations, measuring their densities and flow times through the viscometer, then using the formula to calculate viscosities and determine the concentration of an unknown sample by comparison. Precautions are listed to ensure accurate and consistent measurements.

Uploaded by

darshan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Determination of Viscosity of the Given Liquid by Ostwald Viscometer

THEORY:
Due to internal friction when a fluid passes through one another, it experiences a resistance to its flow, which is known as
viscosity. The co-efficient of viscosity is a measure of this resistance and defined as the tangential force per unit area
required to maintain unit difference of viscosity between two layers unit distance apart. Its unit in C.G.S. system is
dyne/cm2.
When a homogeneous fluid of volume ‘v’ flows through a capillary tube of length ‘l’, radius ‘r’, in time ‘t’, under a driving
force ‘p’, the co-efficient of viscosity is given according to Poiseuille’s formula by
π Pr 4 t
η=
8lv
The experimental determination of viscosity is rather different. If η1 and η2 are the viscosity of two different fluids of
density ρ1 and ρ2 respectively which are successively allowed to fall through the same length ‘h’ of capillary e.g. between
the marks of an Ostwald Viscometer, the pressures are given by h ρ1g and h ρ2g and thus η1 and η2 are given by
πr 4 t1 (hρ1 g ) πr 4 t 2 (hρ 2 g )
η1 = and η2 =
8lv 8lv
η1 ρ1t1
= , or, η1 = η 2 ( ρ1t1 )
η2 ρ 2t2 ρ 2t 2

Apparatus:
1. Viscometer (Ostwald)
2. Stop Watch
3. Burette
4. Burette stand with clamp
5. pipette
6. beaker
7. Weighing/ Specific gravity bottle
Materials:
1. Supplied sugar solution

Procedure:
I. Weigh out 30gms of sucrose in a 250 cc. volumetric flask.
II. Add water to the mark and make the sol. exactly 12% by proper quantitative dilution.
III. From it prepare 3%, 6%, 9% solutions by taking appropriate quantity of 12% sol.
IV. Find the densities of the above sol.
V. Wash the viscometer and rinse repeatedly with distilled water by sucking it in, releasing and throwing away
the washings.
VI. Suck in fresh distilled water kept in a beaker, release and start the stop watch as the meniscus touches the
upper graduation and stop it when the meniscus touches the lower graduation.
VII. Note the time.
VIII. Repeat the process thrice and take the mean of the three readings.
IX. Again repeat the process with 4 sugar sol. starting with the least concentrated one.
ρ1t1
We know, η1 = η 2 ( ) Here, η1 = viscosity of sugar ,η 2 = viscosity of water,
ρ 2t2
ρ1 = density of sugar sol., ρ 2 = density of water, t1= time flow of
sugar sol., t2 = time flow of water.
Experimental Results & Calculations:
Room temp.----------------------------
Density of water--------------------------
Viscosity of water----------------------------

Table -1 Determination of Density:


Material Wt. of empty Bottle + sugar Wt. of sugar Volume of sugar M
bottle (gm) solution (gm) solution (gm) solution (ml.) Density( D= )
V
gm/ml.
3% sugar solution 16.7 21.6836 4.9836 5 0.99672
6% sugar solution 16.7 21.750 5.0502 5 1.01004
9% sugar solution 16.7 21.8292 5.1292 5 1.02584
12% sugar solution 16.7 21.8536 5.1536 5 1.0306

Table- 2 Determination of time of flow:


Material Time of flow (sec.) Average Time(sec.)s Viscosity (C.P.)
0% sugar solution

3% sugar solution

6% sugar solution

9% sugar solution

12% sugar solution

Precautions:
1) The viscometer must be clean & rinsed.
2) Viscometer should be clamped in a vertical position & it’s height must remain constant each time when it is
clamped.
3) Exactly same volume of the two liquid should be used.
4) The viscometer should not be disturbed during the measurement of time of flow.

Calculations:

Discussion:
1. The method used to determine the unknown percentage of sugar sol. Is known as relative viscosity because the
viscosity of the unknown sugar sol. Is found out by comparing it with viscosity of water.
2. we get the unknown percentage composition of sugar sol. From the plotted graph (% age composition of sugar sol
vs viscosity).
3. Temperature affects the viscosity of the sugar sol because temp. is inversely proportional to density and hence
inversely related with viscosity is directly proportional to density. The temp. is maintained around 250 – 300C.
4. The viscosity also increases with increase in concentration.

Result: The unknown percentage composition of sugar sol. is-----------

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