Viscosity is the property of a liquid by which it tends to oppose the relative motion between its layers.Hydrogen bond on the contrary is the bond formed between an electronegative atoma and Hydrogen.

Explanation:

Hydrogen bonding is a type of intermolecular force that occurs between molecules containing hydrogen atoms bonded to highly electronegative atoms such as oxygen, nitrogen, or fluorine. It is a relatively strong intermolecular force that can significantly affect the properties of substances.

High viscosity of glycerol is not due to hydrogen bonding. Viscosity is a measure of a liquid's resistance to flow. It is influenced by the strength of intermolecular forces. While glycerol does have hydrogen atoms bonded to oxygen atoms, which can potentially participate in hydrogen bonding, the presence of these hydrogen bonds is not significant enough to explain the high viscosity of glycerol. Other factors such as the size and shape of glycerol molecules, as well as other intermolecular forces like dipole-dipole interactions, play a more significant role in determining its viscosity.

Properties due to hydrogen bonding:

1. High boiling point of water: Hydrogen bonding between water molecules contributes to its high boiling point. The presence of hydrogen bonds requires more energy to break the intermolecular forces and convert water from a liquid to a gas.

2. Solubility of sugar in water: Sugar molecules contain hydroxyl groups (-OH) that can form hydrogen bonds with water molecules. These hydrogen bonds help dissolve sugar in water, as water molecules surround and interact with the sugar molecules, effectively breaking them apart and dispersing them throughout the solvent.

3. Polar nature of HF molecule: The hydrogen bond in HF is due to the large difference in electronegativity between hydrogen and fluorine. The fluorine atom is highly electronegative, pulling the shared electron pair towards itself and creating a partial positive charge on the hydrogen atom. This creates a polar covalent bond, and the hydrogen atom can form hydrogen bonds with other HF molecules.

In summary, while hydrogen bonding is responsible for the high boiling point of water, the solubility of sugar in water, and the polar nature of HF, it is not the primary factor contributing to the high viscosity of glycerol.