Oil gets thinner when heated because its molecules gain kinetic energy, causing them to move more rapidly and apart from each other. This increased movement reduces the viscosity, or resistance to flow, of the oil. As the temperature rises, the attractive forces between the molecules weaken, allowing the oil to flow more easily. This property is common to many liquids and is essential in various applications, such as in engines and cooking.
Oil becomes thinner when heated due to the increased kinetic energy of its molecules. As the temperature rises, the molecules move more rapidly, reducing the viscosity, which is the oil's resistance to flow. This property allows the oil to spread more easily and lubricate surfaces effectively at higher temperatures. Conversely, when cooled, the molecular movement slows down, leading to thicker oil.
Canola is thinner
When water is heated, it becomes thinner because the molecules move further apart, decreasing its density. This is why hot water rises above colder water.
The oil gets thinner. It is normal for the oil pressure to drop after the engine has reached full operating temperature. If you have from 30-40 psi pressure when the engine is hot then that is normal.
Thinner.
The oil is thicker. The thicker oil holds its temperature longer. It resists change. The water, being thinner, changes temperature faster. Therefore, the dry-ice is in a hotter environment longer, which allows the reaction at a higher rate than the water after is has cooled a degree or more.
Because paint thinner is also oil based and water is not.
The oil will appear thinner than usual. Do not mistake this for oil that is thinner at higher temperatures. Also, it should have a different smell than regular oil.
To a degree, but if you are concerned use lacquer thinner.
Oil does expand when heated and contracts when cooled.
It is thinner when warmer, and thicker when colder.
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