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Chocolate Syrup
Because water has lower viscosity (resistance to flow) than syrup does.
It means it has a strong resistance to flowing. Liquids like milkshakes, molasses, syrup, and melted chocolate have high viscosities.
The manufacturer needs to know the viscosity of the syrup or the syrup could be hard or like water.
its viscosity
Since dark corn syrup is a mixture, it doesn't have a definite specific viscosity.
The viscosity of water is less than a syrup as according to the definition of viscosity is the resistance offered to the fluid in its free movement.Hence when we observe a syrup an water flowing simultaneously water flows down more quickly hence syrup has more viscosity. We can also understand in the terms of surface tension.Due to presence of more sugar or other particles the forces of adhesion become more prominent hence the attractive force between particles and the surface increases hence increasing the viscosity.
Chocolate syrup is a heterogeneous mixture.
Corn syrup
yes
Sugar syrup and oil.
2000 centipoise