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When cooking oil is heated in frying pan, the oil moves around in the pan more easily when it is hot. The main reason for this is that with rise in temperature, there is a decrease in
- a)surface tension
- b)viscosity
- c)angle of contact
- d)density
Correct answer is option 'B'. Can you explain this answer?
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When cooking oil is heated in frying pan, the oil moves around in the ...
Explanation:
When cooking oil is heated in frying pan, the oil moves around in the pan more easily when it is hot. The main reason for this is that with rise in temperature, there is a decrease in viscosity.
Viscosity:
Viscosity is the measure of resistance of a fluid to flow. The higher the viscosity, the more resistance there is to flow. The lower the viscosity, the less resistance there is to flow.
Relationship between temperature and viscosity:
Temperature and viscosity are inversely proportional to each other. As temperature increases, the viscosity of a fluid decreases. Similarly, as temperature decreases, the viscosity of a fluid increases. This is because as temperature increases, the molecules of the fluid move faster and collide with each other more frequently. This makes it easier for them to slide past each other, reducing the resistance to flow (viscosity).
Surface Tension:
Surface tension is the measure of the force that is required to stretch or break the surface of a liquid. It is caused by the cohesive forces between the molecules of the liquid. Surface tension is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Angle of Contact:
Angle of contact is the angle at which the liquid meets a solid surface. It is caused by the balance between the cohesive forces of the liquid and the adhesive forces between the liquid and the solid surface. The angle of contact is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Density:
Density is the measure of the mass of a substance per unit volume. Density is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Conclusion:
Therefore, the correct answer is b) viscosity. As the temperature of the oil increases, the viscosity of the oil decreases, making it easier for the oil to flow and move around the pan more easily.
When cooking oil is heated in frying pan, the oil moves around in the pan more easily when it is hot. The main reason for this is that with rise in temperature, there is a decrease in viscosity.
Viscosity:
Viscosity is the measure of resistance of a fluid to flow. The higher the viscosity, the more resistance there is to flow. The lower the viscosity, the less resistance there is to flow.
Relationship between temperature and viscosity:
Temperature and viscosity are inversely proportional to each other. As temperature increases, the viscosity of a fluid decreases. Similarly, as temperature decreases, the viscosity of a fluid increases. This is because as temperature increases, the molecules of the fluid move faster and collide with each other more frequently. This makes it easier for them to slide past each other, reducing the resistance to flow (viscosity).
Surface Tension:
Surface tension is the measure of the force that is required to stretch or break the surface of a liquid. It is caused by the cohesive forces between the molecules of the liquid. Surface tension is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Angle of Contact:
Angle of contact is the angle at which the liquid meets a solid surface. It is caused by the balance between the cohesive forces of the liquid and the adhesive forces between the liquid and the solid surface. The angle of contact is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Density:
Density is the measure of the mass of a substance per unit volume. Density is not affected by temperature, so it is not the main reason for the oil moving more easily in the pan when it is hot.
Conclusion:
Therefore, the correct answer is b) viscosity. As the temperature of the oil increases, the viscosity of the oil decreases, making it easier for the oil to flow and move around the pan more easily.
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When cooking oil is heated in frying pan, the oil moves around in the pan more easily when it is hot. The main reason for this is that with rise in temperature, there is a decreasein a)surface tension b)viscosity c)angle of contact d)density Correct answer is option 'B'. Can you explain this answer?
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