By definition, to overcome viscosity we need to apply enough kinetic energy to overcome the intermolecular forces of attraction of a substance. The harder it is to overcome this, the more viscous the substance is. And we all know that hydrogen bonds are the toughest intermolecular bonds to break. This being said if we look at the ethanol molecule it has one hydrogen bond to ether's none. Therefore, more kinetic energy would be required to overcome the attractions by that bond thus increasing the average kinetic energy needed by the substance to overcome or reduce its viscosity.
The remarkably high viscosity of water (compared to its molecule size) results from hydrogen bonds between the positively charged hydrogen atoms and the negatively charged oxygen atoms.
Glycerine (HOH2C-CHOH-CH2OH) contains three hydroxyl groups, which leads to a higher number of hydrogen bonds and therefore stronger bonds between molecules and higher viscosity.
Glycerol has three hydroxyl groups which are involved in intramolecular hydrogen bonding within the molecule while ethanol has only one such hydroxyl group and is involved in intermolecular hydrogen bonding. Due to intramolecular hydrogen bonding in glycerol, the rotation of carbon atoms and hydroxyl group is restricted than it is in ethanol, thus glycerol is more viscous than ethanol.
Yes glycerol has a higher viscosity than ethanol
Glycerol has 3 hydroxyl groups to its structure which create several hydrogen bonds with itself, making it more viscous!
Because of its comparatively larger size than methanol ethanol has greater viscosity than methanol.
The boiling point of Glycerol is 290C and Ethylene Glycol is 197.3C, so, yes it is
Glycerine is more viscous than water.
No, hexane is less dense than ethanol- hexane has a density of 0.6548g/mL and ethanol has a density of 0.789g/mL, so hexane will float on top of ethanol.
yes, it is much more soluble in ethanol than in water.
You are probably referring to ethylene and not ethanol. Fruits produce more ethylene as they age.
no. lol
It sinks. Pure ethanol has a density of about 0.7, so ice is more dense than the ethanol.
Ethanol is less viscous than ethylene glycol at the same temperature. This is because ethanol only has one -OH group, which is responsible for viscosity.
Water is more viscous than methylated spirits, and vegetable oils are more viscous than water.
Acetone is more volatile than ethanol.
Water expands more than ethanol because the boiling point og water is more than that of ethanol.
Toothpaste is more viscous because it flows less freely than milk.
Ethanol has dipole moment in the C-O bond and the carbon part of it has London Disperse force, whereas water has only hydrogen bond. So ethanol has more intermolecular force than water, making it more viscous than water. Meanwhile, ethanol has less boiling point than water because London disperse force is easily disrupt by heat.
the intermolecular attractionsis account for this behaivour of honey.
Well, in chemistry, viscous means the thickness of a liquid etc. here is an example Syrup is more viscous than water.
No. Basaltic lavas are hotter and less viscous than andesitic lavas.
Basaltic lavas are hotter, but less viscous than andesitic lavas.
gt
Viscosity has to do with the thickness of a fluid. Honey is more viscous than water for example. Blood becomes more and more viscous as it dries.