The viscosity of the liquid will increase.
denser liquids tend to have more viscosity
In most cases an increase in temperature will lower the viscosity of a material, but there are exceptions, like sulfur, which form polymers.
Both are indirectly related through temperature. When temperature increases both viscosity and density increases.
Usually the increase in temperature decreases the viscosity of a liquid due to weakness of intermolecular attractions but some mixtures show an increase in viscosity with the rise of temperature as egg (proteins).
VISCOSITY generally decreases with increase in temperature.(a factor responsible for cleaning action of soap) .There might be exceptions.
viscosity decreases with increase in temperature
denser liquids tend to have more viscosity
denser liquids tend to have more viscosity
In most cases an increase in temperature will lower the viscosity of a material, but there are exceptions, like sulfur, which form polymers.
No, it is actually density that affects how much of a liquid is displaced when something is put in it. It is a common misconception that viscosity and density are the same thing, but the fact is, substances of the same density can have entirely different viscosities.
The increase in density will decrease the rate of diffusion. There is an inverse relation between density and rate of diffusion.
viscosity
Both are indirectly related through temperature. When temperature increases both viscosity and density increases.
Usually the increase in temperature decreases the viscosity of a liquid due to weakness of intermolecular attractions but some mixtures show an increase in viscosity with the rise of temperature as egg (proteins).
Temperature, concentration, sometimes also internal fluid velocity. Moreover density, type of liquid, surface where it flows, viscous drag.
Viscosity is the resistance of a liquid to flow. When temperature decreases Viscosity generally increases. Viscosity generally decreases when the temperature increases.
Usually the increase in temperature decreases the viscosity of a liquid due to weakness of intermolecular attractions but some mixtures show an increase in viscosity with the rise of temperature as egg (proteins).