Hot And Cold Cooking Oil Lab Report

This experiment can be applied to real-world understandings by, hot, and cold cooking oil; it is closely related to the experiment because it takes the same amount of time to heat the corn syrup and cooking oil and about the same amount of time to cool the particles in the cooking oil and in the corn syrup. The reason it would be a real life application is because the same particle theory is being involved and same things are occurring. The particles in the cooking oil and corn syrup are always moving and as they gain energy, they start to move faster. The particle theory can also be applied to hot and cold cooking oil. When the cooking oil is used, while cooking on the stove, the oil is boiling and getting heated up and the heat from the stove is the energy allowing the particles to move faster. Just like in the experiment conducted the

Therefore, all the particles in the colder cooking oil came closer to each other making the substance become very thick. This is what happened in the experiment, when the corn syrup was placed in the cold water bath, the particles were not getting any energy so they were not moving as fast as the hot corn syrup. The particles were not going in different directions, but coming closer together. Since, the particles for the hot cooking oil are moving quicker and further away from each other so the substance was thinner therefore, the flow rate increased and viscosity decreased. For the cold cooking oil, the flow rate decreased and the viscosity increased because the particles were moving slowly with no energy source and coming closer together making the substance become thicker. This is what happened with the hot and cold corn syrup, the hot corn syrup flow rate increased while the viscosity decreased and for the cold corn syrup the flow rate decreased and the viscosity