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No, viscosity, the property that makes honey, say, flow slower than water, goes up - becomes more thick - as the temperature decreases.

A high viscosity liquid like, say, cold molasses, flows very slowly. Its viscosity is high. To make cold molasses flow faster, it is warmed so that its viscosity goes down. (But the 'runniness' increases) This is a hard term . . . think of viscosity as the ability to resist flowing, or to resist cutting with a knife.

BUT . . . and what is confusing is that while viscosity goes down, runniness increases, if that helps, any.

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13y ago

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