1

EXPERIMENT 6: VISCOSITY

I. Objectives The Ostwald viscometer is based on Hagen-

Poiseuille law given by (Ujvári & Vesztergom,
General Objective: 2014):
The goal of the experiment was to determine the π r 4 pt
absolute viscosity of a sugar solution in different η= (eq. 1)
8 vl
concentrations using an Ostwald viscometer Where:
Specific Objectives: η = viscosity coefficient
1. To measure the time it took each t =time of flow of liquid
concentration to travel from a one point in the V= volume of the liquid
upper bulb section of the viscometer to another P= hydrostatic pressure
2. To identify the effect of varying the L = distance travelled by the liquid
concentration of the solution to the viscosity of a during time t.
liquid.
In an Ostwald viscometer the measured distance
II. Theory the liquid travels, radius and volume of liquid
will always be constant.  The hydrostatic
Viscosity is the property of a fluid which gives pressure is proportional to the density of the
rise to forces that resist the relative movement of fluid being measured. For finding the viscosity
adjacent layers in the fluid. The viscous forces of liquids, it is important to calibrate the
arise from forces existing between molecules in viscometer using a reference liquid. Water is
the fluid and are similar in character to the shear commonly used. Hence, the relationship of the
stress of solids (Geankoplis, 2003). reference liquid and the liquid being measured
is given by (Johnson, et al., 1975):
The Ostwald viscometer is a U-tube with two nw ρl t l
reservoir bulbs separated by a capillary as nl = (eq. 2)
ρw t w
shown in Figure 1. The liquid is added to the
Where:
viscometer, pulled into the upper reservoir by
ηl = absolute viscosity of liquid
suction, and then allowed to drain by gravity
back into the lower reservoir. The time that it η w= absolute viscosity of water
takes for the liquid to pass between two marks is pl= density of liquid
used to determine the absolute viscosity (Ujvári
pw = density of water
& Vesztergom, 2014).
t l= time of flow of liquid
t w= time of flow of water

Basically, parameters including temperature and

concentration of the solution affects viscosity. As
indicated previously, these viscous forces occur
between molecules. Hence, such freer
interaction is expected to minimize the
resistance to flow of fluids (Howard, 1991).

When the solid concentration increases,

viscosity also increases due to the increase in
Figure 1. Ostwald Viscometer Diagram
Source:http://phys.chem.elte.hu/turi/PhysChem/Viscosity_ hydrogen bonding with hydroxyl groups and
Ostwald.pdf the distortion in the velocity pattern of the liquid
 2

by hydrated molecules of solute (Togrul, Arslan,

2003).
III. Materials and Methods

A. Materials:
The materials used in the experiment were the
Ostwald viscometer, iron stand and clamp to
hold the viscometer, thermometer, aspirator,
stopwatch, 100-mL graduated cylinder, sugar
solutions of different concentrations, and
beakers to hold the solution.

Figure 2. Actual Set-Up of an Ostwald Viscometer

B. Method:
Three trials for each concentration were done
The set-up was assembled by clamping the
and the average time was calculatated. The same
viscometer upright in an iron stand using an
procedure was repeated using 10%, 20%, 30%,
iron clamp. Then, sugar solutions with varying
and 40% sugar solution making sure that the
concentrations (w/w) were prepared by adding
viscometer was rinsed with distilled water and
a certain amount of sugar to a volume of water
emptied before placing a different solution.
(refer to Table 1). The temperature of the water
used as standard solution was noted.
IV. Results and Discussions

Table 1. Preparation of Sugar Solutions

Initially, the density of each sugar solution was
Concentration Mass of Sugar Volume of
determined. Results show that density increases
(w/w) (g) Water (mL)
as concentration increases. The average
10% 5 45 temperature for each weight per weight (w/w)
20% 10 40 concentration were also calculated and used to
30% 15 35 determine the absolute viscosity of each solution
40% 20 30 using eq. 2. The equation also utilized the
A volume of water, which served as the control properties of pure water, which served as the
solution (0% concentration), was added through reference liquid (see sample calculations).
the left tube of the viscometer up to a point C Obtained results were presented in Table 2.
(See Figure 2). The liquid was then suctioned up
to a point above A with the help of an aspirator. Table 2. Calculated values of the average time,
The aspirator was released and the liquid was density and absolute viscosity of sugar
allowed to flow under the influence of gravity. solutions at 28℃
The time it took for the liquid to flow from A to % Solution Absolute
Density
B was recorded. Concentration Tave (s) Viscosity
(g/mL)
(w/w) (mPa･s)
Pure Water 89.94 0.9963 0.8354
10% 118.84 1.0351 1.1467
20% 154.75 1.0770 1.5537
30% 255.81 1.1224 2.6766
40% 429.41 1.1717 4.6905

Based on the results in Table 2, it could be

inferred that the average time for the fluid to
travel along a vertical path increases as
 3

concentration increases. Consequently, values

for absolute viscosity increases at the The comparison of the values yields an
corresponding higher concentration. acceptable percent difference. Hence, the
experimental results were verified to be
The observed trend is consistent to the accurate. The maintained temperature of the
mentioned theory which highlights the effect of solutions, which was aimed in the experiment
an increased amount of solute in the molecular was a primary contributing factor to the
interaction affecting the resistance to flow. Due acquired results since the experimental
to the increased amount of viscous forces conditions require constant temperature.
between molecules, longer time was taken by V. Conclusion
the fluid with higher concentration while
traversing a vertical distance. Based on the results of the experiment, the
Viscosity at the same concentration of sugar viscosity of the sugar solution is a function of
solution values from the study of Telis and the sugar solution’s density where the density is
Telis-Romero titled “Viscosity of Aqueous proportional to the concentration of sugar. At
Carbohydrate Solutions at Different constant temperature, where the Newtonian
Temperature and Concentrations” were used to properties of water is constant, an increase in the
verify the obtained viscosities (see Table 3). concentration of the sugar solution will increase
both the density and the viscosity of the sugar
Table 3. Absolute viscosities of sucrose solution.
solution at 28℃ (Telis, et.al, 2007)
VI. References

Geankoplis, C. J., Hersel, A. A., & Lepek, D. H.

(2018). Transport processes and
separation process principles.
Howard, D. W. (1991). A look at viscometry.
Food Technology, 45, 82–84.
Johnson J.F., Martin J.R., Porter R.S. (1975)
Determination of Viscosity of Food
Systems. In: Rha C. (eds) Theory,
In this case, data presented in Table 3 served as Determination and Control of Physical
a basis, hence, assumed to be the theoretical Properties of Food Materials. Series in
values for the validation of the experimental Food Material Science, vol 1. Springer,
results. By interpolation, the theoretical values Dordrecht. https://doi.org/10.1007/978-
were determined and presented in Table 4. 94-010-1731-2_4
Jones, Grinnell, and Samuel K. Talley. “The
Table 4. Percent difference of the calculated Viscosity of Aqueous Solutions as a
and theoretical absolute viscosities
Function of the Concentration.” Journal
Theoretical Calculated %
Sugar of the American Chemical Society, vol. 55,
Absolute Absolute Difference
Conc. Viscosity no. 2, 1933, pp. 624–642.,
Viscosity
(w/w) (mPa·s) doi:10.1021/ja01329a024.
(mPa·s)
10% 1.058 1.1467 8.384 % Southard, M. (2018). Perry's Chemical Engineers'
20% 1.595 1.5537 2.589 % Handbook, 9th Edition (9th ed.). McGraw-
30% 2.476 2.6766 8.102 % Hill Education.
40% 4.759 4.6905 1.439 % Telis, V., Telis-Romero, J., Mazzotti, H., &
Gabas, A. (2007). Viscosity of Aqueous
 4

Carbohydrate Solutions at Different g

Temperatures and Concentrations.
International Journal of Food Properties, ¿
(
5 g+( ( 45 mL ) 0.9963
mL
)) =1.0351 g
5g mL
10(1), 188. doi: + 45 mL
g
10.1080/10942910600673636 1.59
Togrul, H., Arslan, N. (2003). Flow properties of mL
sugar beet pulp cellulose and intrinsic
viscosity–molecular weight relationship. Absolute Viscosity:
g
Carbohydrate Polymers. Retrieved from:
https://www.sciencedirect.com/science/a
ηl =
η w ρl t l η w ρ l t l
= =
(
( 0.8354 mPa·s ) 1.0351
mL )
( 118.84 s )
=
rticle/pii/S0144861703001462 ρw t w ρw t w g
Ujvári, M.Z & Vesztergom, S., (2014). ( 0.9963
mL )
( 89.94 s )
Determination of viscosity with
Ostwald viscometer. Retrieved from Percent Difference:
http://phys.chem.elte.hu/turi/SysPhysC |theoretical−experimental|
% diff = x 10
hem/Materials/Viscosity_Ostwald.pdf theoretical
|1.058−1.1467|
¿ x 100 %
VII. Appendices 1.058
¿ 8.384 %
Sample Calculations: (for 10% concentration)
From Perry’s Chemical Engineering Handbook 6 th Table 5. Raw Data
Ed: Solution Trial Time (s)
Water at 28°C:
1 89.47
Density = 0.9963 g/mL
Viscosity = 0.8354 mPa·s 0% 2 90.59
Table Sugar: 3 89.77
Density = 1.59 g/mL 1 119.19
10 % 2 119.24
Average Time for point A to point B:
3 3 118.08
∑T 89.47 s +90.59 s +89.77 s 1 155.62
T ave = i=1 = =89.94 s
3 3 20% 2 151.84
3 156.78
Calculation for Density:
1 254.22
mass of solution ( g )
Density= 30% 2 256.26
volume of solution ( mL )
g 3 256.94

¿
mass of sugar ( g ) +( volume of water ( mL ) x density of water ( )
mL
)
1 427.33
+ volume of water ( mL)¿
mass of sugar ( g ) 40% 2 428.90
g 3 432.00
density of sugar ( )
mL
¿
 5

TEAM BEIGE
Member Contribution Signature
Albelar R&D, Conclusion
Babar Theory
Batallones Theory, R&D
Suaboksan Objective, M&M,
Appendices
Date
March 29, 2019
Performed:
Date
April 5, 2019
Submitted: