how does temp. affect the viscosity of a liquid? can u explain using particle theory please...thx?
400518
the higher the temp. the more kentic energy. (particle theory as i learned it) so, the more kenitic energy, the easier it is for the particles to be seperated, and poured, thus, viscosity.
78161
I'm not sure that is true. If by 'thickness' you mean viscosity, then there are some liquids that are more viscous than water that boil at much lower temperatures. For example, ethanol has a viscosity of 1.074 × 10-3 Pa*s  and boils at 78 degrees C. Water has a viscosity of 0.890 × 10-3 Pa*s and boils at 100 C. The boiling point of a liquid is really more dependent on the amount of energy needed to overcome various types of molecular bonding, that vary with the liquid, such as dipole-dipole, induced-dipole, and hydrogen bonds.\n\nThe density of a liquid has no relation to its boiling point. A good example is olive oil and water. Olive oil has a boiling point of 570 degrees F., yet floats on water because it is less dense.
581578
Viscosity decreases with increase in temperature.You need to consult charts for that.
699724
fluids - convection is due to the movement of molecules
777786
what affects buffers?\n\ndepends on which bufffers  -pH will with solubility, aas will temperature\n\nmaximum capacity depends on individual buffer - citric acid maxes at 3 base molecules, as does phosphates..\n\n\nnow to the question - what will you do for me?????   Good  thing I am a Christian - so i'll just take a thank you
258162
The smaller the particle size, the greater the surface area per volume of each particle, and therefore, the faster it dissolves in the solvent.\n\nBest wishes.
157984
lower viscosity in water (less of a resistence to flowing) therefore less rubbing between the particles in the fluid making it flow easier where as in syrup for example the particles are closer together and cause friction to make it flow slower. **a higher viscosity fluid (like syrup) is thicker than a lower viscosity fluid (like water)
704009
Tempreture effects the volume and pressure of the gas inside the balloon.\nAccording the this formula (Pressure . Volume)=(nR)(Temp)\nby increaseing temp you are gonna have smaller pressure and volume(thus smaller balloon) and by increasing temp, you are gonna have higher pressure and volume(thus bigger/stiffer) balloon.  \nKeep in mind the effect of temp on the volume and the pressure of the gas or liquid inside the balloon depends on many factors such as the type of gas or liquid, what the balloon is made of and...
741460
Two things are unusual about water.\n\n1. Frozen water (ice) is less dense than liquid water, as a few answerers have already said.  For every other liquid, the frozen form is more dense.\n\n2. As it cools, water gets steadily denser until about 4 degrees C, then it gets slightly less dense as it cools to its freezing point at zero degrees C.  Every other liquid just gets steadily denser and denser until it freezes.\n\nBoth of these unusual things are quite important for life on earth, but the second one is much more important than the first one.
647523
density = mass/volume.\n it changes wt respect to temp.\n as temp increases,volume increases and so density decreases. however there may b some exceptions.\n  as an example, if v heat water to high temp but less than it's boiling point, it's volume increases.\n  so, v can say that the density is less than the previous condition.
154119
Water is a Newtonian fluid, meaning its shear stress is linearly proportional to rate of shearing strain. Agitation will not affect its viscosity. Pressures will not affect it either unless they are extremely high.\n\nThe viscosity of water generally decreases as temperature increases. Water at 32ºF has an absolute viscosity of 1.794 cp (centipoise). At 200ºF, its viscosity will have decreased to .305 cp.\n\nThis means that water will flow slightly more easily at higher temperatures.\n\nFor some mathematical models, check out this link:\n\nhttp://en.wikipedia.org/wiki/Temperature_dependence_of_liquid_viscosity
648266
liquid? if u mean state of matter.
350047
The first two factors that came to mind when I read this question have already been mentioned (surface tension and viscosity).  However,  I would describe the effect a bit differently.\n\nSurface tension provides the major cause of a liquid dribbling down the side rather than pouring cleanly from a container.  Surface tension is created by a weak bond between the molecules in the liquid and causes the molecules to form a continuous mass of particles.  Imagine water being slowly poured from a near-full glass into a small-mouthed container.  As the glass is tilted, the water slowly rolls over the lip of the glass and tends to roll down the side of the glass.  This is because the surface tension of the water is acting to keep a continous body of water and the slight angle of the glass reduces the effective force of gravity pulling the water away from the surface of the glass.  The forces pulling the liquid away from the glass are not strong enough to overcome the surface tension of the water.  The water adheres to itself, and to the glass, and streams down the side.  \n\nAs the glass is tilted further, the speed of the water exiting the glass increases and effect of gravity is increased due to greater angle of the glass with respect to the ground.  The greater forces pulling the water from the glass cause the surface tension in the water to begin to fail, and some of the water pours away from the glass, while some of the water continues to run down the side.  \n\nWhen the glass is fully inverted, the water exits the glass at maximum speed and the full effect of gravity pulls the water away from the glass.  The surface tension of the water is overcome and the water exits cleanly from the glass.  \n\nThe only effect that viscosity has on this is that high viscosity liquids pour much more slowly and the momentum effect is greatly reduced.  Thus, a greater angle is often needed to increase the gravitational effect and overcome the surface tension.
875577
The bonds between particles in a liquid are pretty weak, so I think its because the energy lost in the liquid by the wave has two components; one parallel to the direction of propagation, one perpendicular to it. The energy is passed from one particle to the next, but at each interaction, energy is lost (as heat, i guess), and so the further away the observer is from the wave, the less energetic the particles are; the wave "fades". Liquid is viscose, and so the bonds between particles have a certain degree of stretch to them. Energy is lost in the transferral of momentum through these bonds. \n\nTransverse waves in air can be produced with radio frequency electromagnetic waves (but they can travel through vacuum too), or a mechanical wave could probably be created using some sort of oscillator; bonds between gas molecules are pretty much non existent, so it'd be hard :-)\n\nBulk movment of particles, like in sound waves, are much easier - just pushing the particles forward repeatedly at the right frequency is audible.
521004
The solubility of a gas in a liquid is inversely proportional to temperature.  As temp goes up solubility goes down.  This could be b/c the gas molecules have more K.E. and can break free from the liquid, they slam together to make bigger (visible) bubbles and float to the top b/c they're less dense, or b/c they expand when heated and rise to the surface easier.
1138290
Look up stuff like Arrhenius equations. I don't have my phys chem text book to hand.\n\nFor part two, I think it's D, as I'm fairly certain it's not any of the others.
1052359
Easy, every substance has a melting/freezing point. Just because substances are in a liquid state at... room temperature (25 celcius), doesnt mean that one wont freeze at 20 Celcius and another at... -15 Celcius make sense right? \n\nWell when you disolve things into a liquid (which are at that point called electrolites I believe, the things you disolve into the liquid that is) you change the freezing point of that liquid. \n\nFor example water, plain freshwater freezes at 32 Ferinheight, but you add 3% salt to it and you have saltwater right. And the freezing point of saltwater which only has a very little bit of salt in it now freezes at around 0 Ferinheight.\n\nSo iced tea has a bunch of crap added to it so it could very easy change the temperature that that specific liquid freezes. \n\nAnother very important note is that if it is in the back of the fridge, then that is where it could easily be below 30 degrees and it could freeze up. It is way colder in the back of the fridge then in the front.