Nevertheless, this high viscosity is something honey has in common with polymer solutions, as well as with some oligomers, which are short-chain polymers that can be liquids instead of solids. The sugars aren't polymers, either they are simple monosaccharides such as glucose and fructose. It contains a little bit of water and a whole lot of sugars, plus other small molecules produced by the plants from which the bees gathered the nectar to make the honey. The honey doesn't flow very easily, especially compared to something like water. Viscosity is often described in very general terms as "resistance to flow". It resists the movement of the spoon when we stir it. When we say that, we mean that water is much easier to stir or to pour than honey. For example, we say that honey is more viscous than water. Viscosity is a term we use to describe the "thickness" of different liquids. Let's start with a property that you are probably familiar with. What makes them unique? Why do they have properties that aren't easily replicated by other materials? Polymers have come to occupy a very important niche in the materials we use every day.
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