‘Sample Lab report Monash University Chemical EngineeringUse of capillary viscometer to measure the viscosity of common liquid drinks 1.0 Introduction troduction is clearly writen, principles clear, application, mer, demerit well described One of the most used viscometers in the world is capillary tube viscometer. Capillary tube viscometer is a simple nonelectrical equipment that use gravity force to operate the process. The equipment measured the viscosity by using the comparison of the duration for a liquid to move a specific distance in the tube with the duration of water or other liquid of known viscosities to move the same specific distance. To abtain accurate result, constant temperature is preferred by controlling the tube temperature using a temperature bath, and the tube should be steady and held vertically by using an appropriate holder (Edwards. 1970). In addition, the diameter of the tube chosen should be appropriate with the measured fluid to achieve laminar [Reference are quite ol, encourage tad eeent Hlowict tic dead references, also add maliple refrences Capillary tube viscometers are low in cost and easy to operate, in addition the measuring accuracy is high. The merits of using capillary tube viscometer made it as one of the most popular iscometed types toaneezure iow to ruediumn witecsity Newtondantfvids (Abbas, eta 2010). However, there are some limitations when using capillary viscometer. Even though there are a lot of different tube size in the market, the relatively small inner diameter of the tube, which mostly has a diameter of 0.1 to 4 mm (Stee: 1967), make it not suitable for measuring fluids that are relatively viscous or contain solid particles (Stachowiak, et al. 2004). In addition, due to the solid construction of the equipment, which do not have any removable part to expand the possibilities of different measuring condition, to measure a variation of fluid, eaten wil duced one may need to have a multiple size of capillary viscometer. 1.1 Materials and Methods 1.1.1. Materials used materials ae described This experiment used 10%, 20%, 30% and an unknown sugar solution to be measured, and distilled water for the known fluid. The viscosity measurement was done using a capillary viscometer (Ostwald viscometer). Other equipment that needed for this experiment to runs well are beaker glass, pipette, weighing machine, and stopwatch 1.1.2. Methods metnodis ear The experiment assumed that the environment and equipment temperature is 20°C, and water viscosity is 1.0005 cP. First, the experiment started by pouring the sample to 100 mL.glass beakers. The density was determined by calculating the weight of the bottle, the weight of the bottle with distilled water, and the weight of the bottle with the sample liquid. Next, the capillary viscometer was prepared and clamped to the stand, 10 ml of water was poured to arm A until the height reached the specified mark, Then a rubber suction bulb was connected to arm B and pressed to move the liquid from am A to B, until mark “C” was reached by the liquid. Next the bulb was slowly removed and the, time for the liquid to move from mark “C” location to mark “D” location was recorded. The experiment was repeated until three data was obtained for each sample. In addition, the viscometer was cleaned and dried before being used to measure the other sample. 1.2 Results Results are clearly shown, appropriate camparison is done After all the capillary viscometer data was obtained (appendix 1), the viscosity can be calculated by using the comparison the time taken by the water and sample liquid to move the same distance in the tube, In addition, the result was calculated as the average from the same experiment that was done three times. In the calculation, the density of the water was calculated to be 0.997 g/cm? while the density of the sample liquid was found by calculating the weight of the liquid divided by the volume of the bottle, which was 25.068 ml. Next, the viscosity was calculated by using the average density and time from the three experiments, while the viscosity of the water was assumed to be 1.005 eP. Table 1.2.1. Density and viscosity of liquid with various sugar sample !"!° tes aven Sieur cn Denisty (g/em3) Viscosity (cP) water) ‘0 (Normal water) 0.997 + 0.00 1.005 1 1.01 £0.00 1.32 0.02 everogp valve ere given wth oanarot | Standafd deviation fable arent ax | 02 | 1.08 0.00 1,80 + 0.02 per standard | 03 1.12 £0.00 2.93 £0.01 | Unknown Composition 1.02 £0.00 1.48 £0.03 The calculated density for any known sample is increased as the sugar content increased, as well as the viscosity value which increased as the sugar content increased as shown in Table 1.2.1, To find the sample with unknown sugar composition, a function of sample liquid sugar content versus sample liquid viscosity needs to be plotted. The function in the Figure 1.2.1, can be used to find the sugar content of any sugar and water mixture with[Thoush omar Jon with publshe I iterate is done, ss ution | ned orovige Jatt Joma known viscosity. The sugar composition result of the unknown sample was calculated to be 1396 sugar content. fra ster tbe Mccinat 3 ins 28 ir 26 y=8.027%+0.4097 RPE 09475, Uugisaure dearly shown 2 Viscosity (c 18 14 12 on rior 02 03 arts Sugar Content (w/w water) [shown Figure 1.2.1. Sugar content and viscosity function from various sugar sample 13 Discussi From the result, density of the liquid found to be increased as the sugar content in the water increased. On the other hand, the viscosity also increased as the sugar content in the water increased, When a liquid is measured using capillary viscometer, the higher the viscosity of the liquid, the longer the time needed for the liquid to move a certain distance. The statement, also proven in this experiment as the higher the viscosity of the sample, the longer the time required to move to a certain distance in the capillary viscometer. The correlation between the increasing sugar content and the density or viscosity can be explained as sugar molecules are Results compared with previous pubications soluble in water. As Sola-Penna, etal. (1998) mentioned, a water sample that contained monosaccharide such as glucose and fructose have higher viscosity compared to water. In addition, the compound that made most of the sugar sold in the market, which is sucrose, is made from glucose and fructose and is more viscous compared to those two monosaccharides As the sugar molecules breaks down and reacted with water molecules, the viscosity of the whole liquid will be increased. In addition, sucrose has a molecular weight of 342 g/mol, which is higher than water molecules, which will increase the density of water when added with sugar. However, the density af the anknown s ar composition sample, which calculated to ‘leary deserved how and why the have 13% sugar content was lower than 10% sugar solution sample. This may be happened due observed in he experiment to some error when the experiment was done. From the weight of the sugar solution (Appendix figure name is provides deviation is1), 10% sugar solution sample has heavier weight compared to the unknown sugar content sample, which may happen because the bottle was not fully filled with the solution, ora human error in scaling the weight of the sample. In addition, the graph in Figure 1.2.1. did not show a linear function, which may leave an inaccurate result when calculating the sugar content or viscosity only based on the graph function, The graph also made only from three different sample variety, which may lead to inaccurate generation of function. The viscosity result on this experiment may also be as accurate as the real sample viscosity since there is no calculation correction to the result. To improve the calculation, possible phenomena such asthe loss of the liquid's kinetic energy, any energy losses at the tube's ends, potential turbulence, and the consideration when the fluid adheres to the tube wall need to be considered in the calculation (Abbas, et al. 2010) (Steffe, 1967). In addition, the use of constant liquid bath to maintain the equipment temperature, increasing the human accuracy in weighing and measuring the time and distance can improve the caleulation result. 1.4 Conclusion the overall understanding fom the experiment is described In this experiment, increasing sugar content in a liquid did increase the density and viscosity of the liquid. Adding a soluble material such as which has higher molecular weight and more viscous than water will increase the density and viscosity of the liquid. In addition, as the viscosity increased, the time required to move to a certain distance in the capillary viscometer also increased. By using the plotted table from a various sample, viscosity or sugar content of a sugar and water mixture can be calculated when either the viscosity or sugar content data is known. Reference —sde«ete references are used trom joumal and book chapters, Reference from website are excluded. References are in uniform format Abbas, K. A. ef al. (2010) ‘Suitability of viscosity measurement methods for liquid food variety and applicability in food industry - A review’, Journal of Food, Agriculture and Environment, 8(3-4 PART 1), pp. 100-107, Edwards, R. A. (1970) ‘Viscosity’, in Physics jor O.) Pergamon, pp. 41-52. Courses. Ist edn, Hungary: Sola-Penna, M. and Meyer Fernandes, J. R. (1998) ‘Stabilization against thermal inactivation promoted by sugars on enzyme structure and function: Why is trehalose more effective than other sugars?’, Archives of Biochemistry and Biophysics, 360(1), pp. 10-14. doi 10.1006/abbi.1998.0906. Stachowiak, G. W., Batchelor, A. W. and Stachowiak, G. B. (2004) ‘Lubricant or Process fluid Analysis’, in Experimental Methods in Tribology. 1st edn, Amsterdam: Elsevier B.V., pp. 221-252, doi: 10.1016/s0167-8922(04)80025-7.Appendix: #9 2 presented as appendix Appendix 1. Capillary viscometer data ee ee ee i 13 49.718 ao water 2 145 49.723 3 a2 49.720 1 180 50.715 ew 2 181 50.724 3 185 50.717 1 235 51.796 Genin 2 239 51.795 3 239 51.798 1 373 52.905 ee 2 374 52.929 solution 3 ate 32.929 Unknown 1 208 50.163 sugar 2 206 50.170 solution 3 2a 50.177