USER'S INSTRUCTIONS: The project work you are about to view is on "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer". Please, sit back and study the below research material carefully. This project topic "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" project research material is to reduce the stress of moving from one school library to another all in the name of searching for "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.

---

TITLE PAGE

 

BY

---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---

---

APPROVAL PAGE

This is to certify that the research work, "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.

By
---                                                     . ---
Supervisor                                                  Head of Department.
Signature……………….                           Signature……………….        

……………………………….
---
External Invigilator

---

DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

---

ACKNOWLEDGEMENT

The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.

---

PROJECT DESCRIPTION: This work "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" visible for everyone, then the complete material on "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" is to be ordered for. Happy viewing!!!

---

Viscosity is a measure of the resistance of a fluid which is being deformed by either shear stress or tensile stress. In everyday terms (and for fluids only), viscosity is "thickness" or "internal friction". Thus, water is "thin", having a lower viscosity, while honey is "thick", having a higher viscosity. Put simply, the less viscous the fluid is, the greater its ease of movement (fluidity).

Viscosity describes a fluid's internal resistance to flow and may be thought of as a measure of fluid friction. The viscosity of a liquid is a measure of that fluid's resistance to flow when acted upon by an external force such as a pressure differential or gravity. Viscosity is a general property of all fluids, which includes both liquids and gases. While the basic concept of viscosity is the same for water, milk and corn oil. The aim of this project is to show that changes in temperature affect the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer.

TABLE OF CONTENT
Title page
Approval page
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0    Introduction
1.2   background of study
1.3   statement of problem
1.4   objective of the study
1.5   significance of the study
1.6   research questions
1.7      limitation of the study
1.8      project organisation
CHAPTER TWO
Review of related literature

•       Review of Viscosity overview

2.1      Review of velocity tables
2.2     review Etymology of viscosity
2.3     review of  types of viscosity
2.4     review non-standard units of viscosity
2.5    review of viscosity coefficient
2.6     review of viscosity measurement
2.7     review of unit of viscosity
2.8     difference between dynamic and kinematic viscosity
CHAPTER THREE
METHODOLOGY
3.1 materials
3.2 method
CHAPTER FOUR
4.0 result and discussion

CHAPTER FIVE

• Summary
• Conclusion
• References

CHAPTER ONE

• INTRODUCTION

1.1                                             BACKGROUND OF THE STUDY
The viscosity of a liquid is a measure of that fluid's resistance to flow when acted upon by an external force such as a pressure differential or gravity. Viscosity is a general property of all fluids, which includes both liquids and gases. While the basic concept of viscosity is the same for liquids and gases, changes in temperature affect the viscosity of liquids and gases differently.
In most cases, lower viscosity is beneficial to air pollution control applications. The following five phenomena, commonly encountered in air pollution control, are directly affected by liquid viscosity:

• Pump performance
• Size distribution of liquid droplets
• Settling rate of droplets
• Absorption of gaseous and particulate pollutants by liquids
• Gravitational settling of solids in liquid

Viscosity relates directly to pump performance and therefore, to the system connected to the pump. Prior to designing a pump, it is important to determine the viscosity of the fluid at the expected operating conditions. An increase in liquid viscosity generally increases the required net inlet pressure and the required pump input power. Furthermore, an increase in the viscosity generally corresponds to a decrease in the maximum allowable pump speed.
The viscosity affects the size of liquid particles. Liquid droplets can be formed by vapor condensation in stack gas or by spraying liquid into the gas stream (i.e. air pollution control equipment). Increasing the viscosity tends to increase the size of the droplets, which in turn increases their gravitational settling rates.
For a given mass of liquid, smaller sized droplets (lower viscosity) yield greater total surface area than do larger droplets. Greater surface area provides increased contact between the gas stream and the liquid and is generally beneficial for cooling a gas stream and collecting pollutants. Absorption (discussed later in this Module) is an important technique used by many types of air pollution control equipment to collect pollutants. The rate of absorption is partly dependent on both the size distribution and settling rate of droplets entering the gas stream, both of which are affected by viscosity.

Suspended solids in a liquid of a relatively quiescent state will settle by gravity if the solids have a greater density than the surrounding liquid, which is generally the case in air pollution work. Suspended solids settle more quickly in liquids with lower viscosities than with higher viscosities. You know from experience that a marble, dropped into a bucket of water, reaches the bottom more quickly than if that same marble were dropped into a bucket of honey

1.2    STATEMENT OF PROBLEM
The problem noticed was during the application of flow – meter. With the variable area design, the float moves up a vertical tube as the flow rate increases. At constant flow, the float is in equilibrium between the upward force of the fluid and the downward force of gravity. Imagine the water rushing past the float.
The water easily moves around the cross-sectional perimeter of the float with virtually no fluid sticking to the float. As the fluid viscosity increases however, fluid starts sticking to the float, building layer upon layer of fluid drag zones, each with a different relative velocity. This effect will cause a slow moving viscous liquid to yield the same buoyant force as a fast moving low viscosity liquid. This effect can be quite large, as one U.S. food processor found out. This particular company wanted to measure the flow of canned milk in their lines. Even though the viscosity was only 15 centipoise, the variable area flowmeter, which was calibrated for water, read two times too high. At higher viscosities, this effect is even more pronounced. Another manufacturer of metal stamping equipment was using a variable area meter to read a water soluble oil/water mixture at 60 centipoise. In this example, the customer's meter read six times too high.
In order to make a flowmeter insensitive to viscosity, the key is to use a flow technology that relies on some static property of the fluid, like conductivity, incompressibility or heat capacity. One technology, the oval gear flowmeter, uses the property of incompressibility. While all fluids can be compressed to some extent, the effects are so negligible as to not affect the intrinsic accuracy of the oval gear flowmeter.

1.2 OBJECTIVE OF THE STUDY
The main aim of this work is to carry out a comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer.
The objectives of the study are:

• To setup a viscosity experiment using capillary viscometer
• To study how temperature affect the viscosity of these different liquids – water, corn oil, milk, groundnut oil, and glycerine
  
  1.3 SIGNIFICANCE OF STUDY

Viscosity is a principal parameter when any flow measurements of fluids, such as liquids, semi-solids, gases and even solids are made. Brookfield deals with liquids and semi-solids. Viscosity measurements are made in conjunction with product quality and efficiency. Anyone involved with flow characterization, in research or development, quality control or fluid transfer, at one time or another gets involved with some type of viscosity measurement.
Many manufacturers now regard viscometers as a crucial part of their research, development, and process control programs. They know that viscosity measurements are often the quickest, most accurate and most reliable way to analyze some of the most important factors affecting product performance.
The ability to gather data on a material's viscosity behavior gives manufacturers an important "product dimension". Knowledge of a material's rheological characteristics is valuable in predicting pumpability and pourability, performance in a dipping or coating operation, or the ease with which it may be handled, processed, or used. The interrelation between rheology and other product dimensions often makes the measurement of viscosity the most sensitive or convenient way of detecting changes in colour, density, stability, solids content, and molecular weight.

1.5 RESEARCH QUESTION

• Does temperature have any effect on viscosity?
• Does any relationship exist between viscosity of liquid and gas?
• What is the viscosity of groundnut oil?
•  How does viscosity depend on temperature?
• How does oil viscosity change with temperature?
• What is the viscosity of glycerin at room temperature?

1.6                                                  LIMITATION OF STUDY
As we all know that no human effort to achieve a set of goals goes without difficulties, certain constraints were encountered in the course of carrying out this project and they are as follows:-

• Difficulty in information collection: I found it too difficult in laying hands of useful information regarding viscosity and this course me to visit different libraries and internet for solution.
• Financial Constraint:        Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

Time Constraint:   The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.

1.7           PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.

 

---

CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" is also available. Order full work to download. Chapter two of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" consists of the literature review. In this chapter all the related work on "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" was reviewed.

CHAPTER THREE: The complete chapter three of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" is available. Order full work to download. Chapter three of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" is available. Order full work to download. Chapter four of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" is available. Order full work to download. Chapter five of "comparative analysis of the effect of temperature on the viscosity of water, corn oil, milk, groundnut oil, and glycerine using capillary viscometer" consist of conclusion, recommendation and references.

 

---

To "DOWNLOAD" the complete material on this particular topic above click "HERE"

Do you want our Bank Accounts? please click HERE

To view other related topics click HERE

To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE

Do you want us to research your new topic? if yes, click "HERE"

Do you have any question concerning our post/services? click HERE for answers to your questions

---

For more information contact us through any of the following means:

Mobile No :+2348146561114 or +2347015391124 [Mr. Innocent]

Email address :engr4project@gmail.com

Watsapp No :+2348146561114

---

COUNTRIES THAT FOUND OUR SERVICES USEFUL

Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124

Watsapp No :+2348146561114

Email Address :engr4project@gmail.com

---

FOLLOW / VISIT US VIA: