Science project
Viscosity, Surface
Tension and
Temperature
by Jialing Z. | April 1, 2011

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2011 VIRTUAL SCIENCE FAIR ENTRY

Project Title: Do surface tension and viscosity decrease with the increasing
temperature? Is there any relation between surface tension and viscosity?
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Grade
High School
Subject
ScienceChemistry

Purpose: The purpose of my project is to prove that as temperature increases,

viscosity and surface tension both decrease, and to determine the relationship
between viscosity and surface tension with a constant temperature.
Procedure: 1). Surface tension: Put several identical glass cups on the table.
Pour 0.2L water in each cup with different temperatures. Put a small piece of
identical paper on the water of each cup. Put paper clips on the paper in each
cup. Measure the temperature of each cup when the paper clips start to fall
down. Repeat the same procedures for vinegar, Coke® and milk. 2). Viscosity:
Boil water. Measure 0.2L of water eight times. Put 0.2L of water into 8 identical
glass cups. Put six of the glass cups into the refrigerator. Each cup of water will
remain in the refrigerator for different periods of time. Put the rest two cups on
the counter for different periods of time. Pour the water through the funnel while
measuring time using a stop watch for all 0.2L water to pass through the funnel.
Repeat the same steps on different liquids: Coke®, milk, and vinegar.
Conclusion: In conclusion, my hypothesis is that as temperature increases,
viscosity and surface tension both decrease. Since viscosity and surface
tension are both properties of liquids, there is a relationship between them that
surface tension varies directly as viscosity at a constant temperature. My
hypothesis is correct. However, there are experimental errors and statistical
errors in the project.

Type: Chemistry

Grade: 12th Grade

Difficulty of the Project: Medium

Cost: $15

Safety Issues: There are no hazardous substances in this

project.

Time Taken to Complete the Project: 3 months

Objective
The purpose of my science fair project is to prove that as temperature
increases, viscosity and surface tension both decrease, and to determine the
relationship between viscosity and surface tension with a constant temperature.

1. Thermometer
2. paper clips
3. small pieces of paper
 4. kitchen stove
5. glass drinking cups
6. measuring cup
7. digital balance
8. 2% milk
9. vinegar
10. Coke®
11. Tap water
12. funnel

A small insect resting on the surface of a pond or a lake is a common sight in

the summertime. The insect creates tiny dimples in the water’s surface, almost
as if it were support by a thin sheet of rubber. In fact, the surface of water and
other fluids behaves in many respects as if were an elastic membrane. This
effect is known as surface tension (Moore, 1962) The reason forming the
surface tension, according to the theory of Brown et al, is that, “A molecule
deep within a fluid exerts attractive forces in all direction, due to the molecules
that surround it on all sides. The net force on such a molecule is zero. As a
molecule nears the surface, however, it experiences a net force away from the
surface, since there are no fluid molecules on the other side of the surface to
attract it in that direction. It follows that work must be done on molecule to move
it from within a fluid to the surface, and that the energy of a fluid is increased for
every molecule on its surface.” (Brown, Lemay, &Bursten, 2006) From an
energy standpoint, in order to extend the area of an interface to bring molecules
from the interior into the surface, work must be done against the cohesive force
in the liquid. The strength of surface tension depends on intermolecular forces.
As temperature increases, molecules of liquid become more active and they
move more rapidly; therefore, the intermolecular forces are more instable.
Surface tension decreases with increasing temperature.
Afluid flowing past a stationary surface experiences a force opposing a flow.
This tendency to resist flow is referred to as the viscosity of a fluid. Fluids like
air have low viscosities, thicker fluids like water are more viscous, and fluids like
honey and motor oil are characterized by high viscosity. Viscosity describes a
fluid’s internal resistance to flow and may be thought of a measure of fluid
friction. The greater a liquid’s viscosity, the more slowly it flows. Viscosity can
be measured by timing how long it takes a certain amount of the liquid to flow
through a thin tube under gravitational force. More viscous liquids take longer.
Viscosity can also be determined by measuring the rate at which steel spheres
fall through the liquid. The spheres fall more slowly as the viscosity increases.
Viscosity is related to the ease with which individual molecules of the liquid can
move with respect to one another. It thus depends on the attractive forces
between molecules and on whether structural features exist that cause the
molecules to become entangled. As temperature increases, the average kinetic
energy of the molecules is greater; it is more easily overcomes the attractive
forces between molecules. Therefore, viscosity decreases with increasing
temperature (Physics Hypertextbook, n. d.).

1. Surface tension is a property of the surface of a liquid that allows it to resist an

external force.
 2. Viscosity is a measure of the resistance of a fluid which is being deformed by
either shear stress or tensile stress.
3. Dipole-dipole forces are attractive forces between the positive end of one polar
molecule and the negative end of another polar molecule.
4. An ion-dipole force is an attractive force that results from the electrostatic
attraction between an ion and a neutral molecule that has a dipole.
5. Colloid is a system in which finely divided particles, which are approximately
10 to 10,000 angstroms in size, are dispersed within a continuous medium in a
manner that prevents them from being filtered easily or settled rapidly.
6. Saturated fat is fat that consists of triglycerides containing only saturated fatty
acids; therefore, saturated fat is polar molecule.
7. Proteins are biochemical compounds consisting of one or more polypeptides
typically folded into a globular or fibrous form in a biologically functional way.
Proteins will denaturize at high temperature.
8. Hydrogen bond is the attractive interaction of a hydrogen atom with an
electronegative atom, such as N, F or O.

My hypothesis, for my science fair project, is that as temperature increases,

viscosity and surface tension both decrease. Since viscosity and surface
tension are both properties of liquid, there is a relationship between them that
surface tension varies directly as viscosity with temperature being constant.

Viscosity
1. Boil water in the electrical kettle. Measure 0.2L of water in the measuring cup
eight times. Put 0.2L of water into 8 identical glass cups.
2. Put six of the glass cups into the refrigerator in order to cool them down. Each
cup of water will remain in the refrigerator for different periods of time. The
reason for this is that each cup needs a different core temperature.
3. Put one cup on the counter, and use the other one to do Step 4 so as to have
different high temperatures.
4. Pour the water through the funnel while measuring time using a stop watch for
all 0.2L water to pass through the funnel.
5. Repeat Step 4 with the six glass cups in the refrigerator and one cup on the
counter to get flowing times at different temperatures.
6. Repeat Step 1-Step 5 on different liquids: Coke®, milk, and vinegar.

Surface Tension
1. Put several identical glass cups on the table; chill water in a large container in
the freezer, and boil water on the stove.
2. Combine the chilled water and boiling water in each cup to achieve different
compositions of chilled water and boiling water and stir the water in order to get
different temperatures.
3. Put a small piece of identical paper on the surface of the water of each cup for
better pressure distribution.
4. Put paper clips on the paper in each cup until the paper clips begin to fall;
measure the temperature of each cup when the paper clips start to fall down.
5. Repeat the same procedures for vinegar, Coke® and milk.
1. Water
Water Surface Tension
Temperature (℃) Mass of Paper Clips Temperature (℃) Mass of Paper Clips
staying on 0.2L water staying on 0.2L water
above the paper(g) above the paper(g)
7.41 9.81 52.9 3.06
12.1 8.50 57.2 2.72
14.7 7.82 66.0 2.04
16.9 7.14 74.2 1.70
26.2 5.10 82.3 1.70
27.4 5.10 85.1 1.36
34.2 3.40 87.7 1.36
51.1 2.38 92.5 1.02

Water Viscosity
Temperature(℃) Time of flowing Temperature(℃) Time of flowing
0.2L water through 0.2L water through
the funnel the funnel
2.5 9.9 sec 45.5 7.4 sec
13 8.9 sec 57 7.2 sec
15.5 8.4 sec 80 6.7 sec
36.5 7.9 sec 91 6.2 sec
40 7.5 sec 97 5.9 sec
Using the equation of water surface tension from Page 6 to substitute in the
equation of water viscosity, we arrive at this equation:
Viscosity=0.2995(Surface Tension-16.966) +11.251
2. Coke®
Coke® Surface Tension

Temperature (℃) Mass of Paper Clips Temperature (℃) Mass of Paper Clips
staying on 0.2L coke staying on 0.2L coke
above the paper(g) above the paper(g)
1.92 11.9 40.4 4.08
4.82 9.86 53.8 4.08
10.7 9.18 67.2 2.72
23.8 5.44 87.4 2.04
37.7 3.74 90.5 1.36
Coke® Viscosity
Temperature(℃) Time of flowing Temperature(℃) Time of flowing
0.2L coke through 0.2L coke through
the funnel the funnel
2 9.5sec 50 7.9 sec
16 8.7 sec 52 7.7 sec
29 8.1 sec 70 7.5 sec
37 7.9 sec 102 7.1 sec
Using the equation of Coke® surface tension from Page 8 to substitute in the
equation of Coke  ®  viscosity, we arrive at this equation:
Viscosity=0.217(Surface Tenson-14.271) +10.067
3. Vinegar
Vinegar Surface Tension
Temperature (℃) Mass of Paper Clips Temperature (℃) Mass of Paper Clips
staying on 0.2L vinegar staying on 0.2L
above the paper(g) vinegar above the
paper(g)
1.06 12.24 34.3 4.08
3.78 9.86 42.1 3.06
8.57 7.82 56.8 2.04
19.1 5.1 63.3 1.7
23.6 5.1 81.5 1.02
Vinegar Viscosity
Temperature(℃) Time of flowing Temperature(℃) Time of flowing
0.2L vinegar 0.2L vinegar
through the funnel through the funnel
4 10.3sec 58 7.9sec
16 9.1sec 74 7.3sec
31 8.4sec 87 6.9sec
35 8.2sec 103 6.5sec
Using the equation of vinegar surface tension from Page 10 to substitute in the
equation of vinegar viscosity, we arrive at this equation:
Viscosity=0.3551(Surface Tenson-13.031) +11.377
4. Milk
Milk Surface Tension

Temperature (℃) Mass of Paper Temperature (℃) Mass of Paper

Clips staying on Clips staying on
0.2L milk above 0.2L milk above
the paper(g) the paper(g)
0.53 13.26 39.7 4.42
5.37 9.52 47.1 3.06
9.54 8.16 67.4 2.72
16.8 6.46 85.1 3.06
20.5 6.12 92.7 2.04
Milk Viscosity
Temperature(℃) Time of flowing Temperature(℃) Time of flowing
0.2L milk through 0.2L milk through
the funnel the funnel
2 9.7sec 54.5 8.1sec
7 9.2sec 64 7.7sec
17 8.9sec 89 7.4sec
30 8.5sec 102 7.1sec
Using the equation of milk surface tension from Page 12 to substitute in the
equation of milk viscosity, we arrive at this equation:
Viscosity= 0.2848(Surface Tenson-12.561) +10.407
This graph summarizes all the previous relationships between Surface
Tension and Temperature for all liquids.
This graph summarizes all the previous relationships between Viscosity
and Temperature for all liquids.
*I simply left the unit of Surface tension as grams as it was measured in the
experiments.
This graph summarizes all the previous relationship between Surface
Tension and Viscosityfor all liquids.
Surface Tension
Water surface tension= -3.547ln (T) +16.966
Coke surface tension= -2.737ln (T) +14.271
Vinegar surface tension= -2.653ln (T) +13.031
Milk surface tension= -2.237ln (T) +12.561
Viscosity
Water viscosity= -1.1048ln (T) +11.251
Coke viscosity= -0.594ln (T) +10.067
Vinegar viscosity= -0.942ln (T) +11.377
Milk viscosity= -0.637ln (T) +10.407
From 0°C to 100°C Y: viscosity X: surface tension

(Following is a detailed analysis of the significance of what each graph

shows.)
According to the graphs, surface tension and viscosity both decrease as the
temperature increases. Because as the temperature increases, liquid particles
move more rapidly, the particles gain energy from heat by rising temperatures
and convert heat into kinetic energy. Also, because of the input of external
energy, chemical bonds in liquids are broken; therefore, it is easier for liquid
particles to move.
When I look at the graph summarizing the relationship between Temperature
and Surface Tension for all liquids, I find out that water supports the most mass,
then coke supports the second most mass, then milk supports the third most
mass, and vinegar supports the least mass at lower temperatures. Because of
strong hydrogen bonds, water supports the most mass. Coke is mostly made up
of carbonated water, sugar, caffeine, phosphoric acid, caramel, and natural
flavorings. Therefore, there are dipole-dipole forces that are an attractive force
between the positive end of one polar molecule and the negative end of another
polar molecule and ion- dipole forces that are an attractive force that results
from the electrostatic attraction between an ion and a neutral molecule that has
a dipole. However, because the solubility of CO2 decreases with the increasing
temperature, Coke® would have a stronger dipole-dipole force at lower
temperatures than that at higher temperatures. Milk contains significant
amounts of saturated fats and proteins. Because fat is polar molecule, there are
dipole-dipole forces in milk. Also, milk is a colloid which contains big particles.
Therefore, milk supports the third most mass. Vinegar only has dipole-dipole
forces and London dispersion forces; therefore, it supports the least mass. But
at higher temperatures, milk supports the most mass, Coke® supports the
second most mass, then vinegar supports the third most mass, and water
supports the least mass. Milk forms a membrane on the surface at higher
temperatures, because milk contains proteins, and the proteins would
denaturize with the increasing temperature. This is the reason that milk
supports the most mass at higher temperatures. Even though, particles in the
vinegar move more rapidly with increasing temperature, there are still dipole-
dipole forces in the vinegar. However, most of the hydrogen bonds in the water
are broken at higher temperatures; therefore, water supports the least mass at
higher temperatures.
Milk is a colloid which means molecules in the milk are big particles. Therefore,
the viscosity is big. According to the graph summarizing the relationship
between Temperature and Viscosity for all liquids, the curve of milk is the least
steep. It reveals that the viscosity of milk does not change a lot with increasing
temperatures because of its nature—colloid. As the temperature increases, the
water molecules move more rapidly; therefore, the hydrogen bonds are being
broken. As is shown on the graph, water has a high viscosity at lower
temperatures but low viscosity at higher temperatures, because particles gain
energy form heat by rising temperatures and become more active. Even though
the dipole-dipole forces of vinegar decrease with increasing temperatures, the
curve of vinegar is less steep than the curve of water, because the density of
vinegar is larger than that of water. The density of vinegar is 1.04 g/cm3, and the
density of water is 1 g/cm3.
When I look at the summary graphs, Coke® acts more differently from the other
three liquids because of the CO2. The solubility of CO2 decreases with the
increasing temperature. At lower temperatures, CO2 dissolves in the water and
reacts with the water to form H2CO3 (Carbonic acid); however, the amount of
H2CO3 formed is slight. Most of the CO2 dissolves in the water instead of
reacting with the water. The dissolved CO2 is attached to H2O by hydrogen
bonds. It explains the reason that Coke® supports the second most mass at
lower temperatures. At higher temperatures, Coke® still supports the second
most mass. Because even though CO2 comes out of solution from Coke® with
increasing temperature, there are still dipole-dipole forces and ion-dipole forces.
Because there are not many hydrogen bonds created by CO2 and H2O in Coke®,
the effect of the disappearance of hydrogen bonds is not significant. The reason
Coke® acts differently from the other three liquids is due to the complexity of
coke and the presence CO2.
By graphing the relationship between Temperature and Surface Tension and
the relationship between Temperature and Viscosity, I obtain the best-fit trend
line that shows each liquid’s mathematical relationship between Temperature
and Surface tension and Temperature and Flowing time, and then I use the
best-fit trend line equations to calculate the equations of each liquid’s surface
tension and viscosity. As the surface tension increases, the viscosity increases,
because at higher temperatures the surface tension is low, and also, at higher
temperatures the viscosity is low. It is based on the concept that particles in
liquid gain energy from heat by rising temperatures and convert the energy into
kinetic energy. Since the particles have more kinetic energy, they move more
rapidly, which weakens the intermolecular force attractions in liquids.
In conclusion, the purpose of my science fair project is to prove that as
temperature increases, viscosity and surface tension both decrease, and to
determine the relationship between viscosity and surface tension at a constant
temperature. My hypothesis, for my science fair project, is that as temperature
increases, viscosity and surface tension both decrease. Since viscosity and
surface tension are both properties of liquids, there is a relationship between
them that surface tension varies directly as viscosity at a constant temperature.
My hypothesis was shown to be correct.
However, there are experimental errors and statistical errors in the project.
Temperatures I measured are not accurate because the heat transfers to the
surroundings; however, I cannot keep the temperature constant because of the
limitation of equipments. Also, there are other small experimental errors, such
as the measuring time and slight amount of liquid that attaches to the walls of
glass cups and of the funnel. I calculate the equations of Surface tension vs.
Viscosity for Coke®, water, milk, and vinegar based on the best-fit trend line that
I find on the Excel; therefore, there are statistical errors in the equations.
However, because of my limited knowledge on the statistics, I do not know how
to calculate the statistical errors. If I can find the uncertainty, I will get more
accurate and clearer relationship of each liquid’s Surface Tension vs. Viscosity
curve. I infer that the sequence of the curves of each liquid’s Surface Tension
vs. Viscosity may depend on the densities of each liquid.
Further Research:
If I were to do the project again, in my opinion, it would not change. The data
might be slightly different because of experimental and statistical errors. I think
the linear relationship between Surface Tension and Viscosity for all four liquids
can be verified by doing the project again.
I would like to research the relationship between surface area and surface
tension. Also, I want to expand my research to study the relationship between
density, viscosity and surface tension at a constant temperature. Then, I would
like to construct a general mathematic equation for these three liquid properties
for every liquid for a given temperature. As a result, knowing two of these three
liquid properties, we can find out the other property, and we can figure out what
the temperature is at that time.
Brown, T.L., Lemay, H. E., Jr., & Bursten, B. E. (2006). Chemistry: The central
Science. Upper Saddle River, NJ: Pearson Education, Inc.
Khemani, H. (n.d.). Effect of Temperature on the viscosity of the fluid. Retrieved
Nov 12th, 2010, from
http://www.brighthub.com/engineering/mechanical/articles/10873.aspx
Moore, W. J. (1962). Physical Chemistry. Englewood Cliffs, NJ: Prentice-Hall,
Inc.
Ophardt, C.E. (n. d.). Hydrogen bonding. Retrieved Nov 12th, 2010, from
http://www.elmhurst.edu/~chm/vchembook/ 161Ahydrogenbond.html
Packard, K. A., Jacobs, D. H., & Marshall, R. H. (2007). Chemistry. Shoreview,
Minnesota: Pearson AGS Globe.
Physics Hypertextbook. (n. d.) Viscosity. Retrieved Nov 12th, 2010, from
http://physics.info/viscosity/
Schlumberger Excellence in Educational Development. (n. d.) Viscosity of
liquids. Retrieved Nov 12th, 2010, from
http://www.seed.slb.com/labcontent.aspx?id=9488
Walker, J. S. (2007). Physics. Upper Saddle River, NJ: Pearson Education, Inc.
Xu, Z. W. (n. d.). Surface Tension. Retrieved Nov 12th, 2010, from
http://360edu.com/zhuanti/gao2/wu/59.html
Author: Jialing Z.
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