why does the viscosity of liquids decrease as the temperature increase??
399680
As the temperature of a liquid increases the particles have more kinetic energy and can move more freely so an object passing through the liquid will experience less friction.
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.
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.
224663
According to Charle's Law, the volume and temperature of a gas are related as follows,\n\nV1 / T1 = V2 / T2\n\nSo if you half the initial temperature, the volume of the the gas would need to be halfed aswell in order for the above eqaution to stay true.\n\nWhen the temperature of gas is decreased (all other things remaining constant), its volume decreases aswell.  The same for when a gas's temperature increases, the gas expands.
128926
When a substance is in liquid state, the cohesion between its molecules is pretty much different from something in a solid state.  Let's say, there is a larger gap between molecules.  This gives the substance a more "flexible" condition.  This flexibility (if we so call it) give the substance the property to adquire the shape of its container and if this container has two ends and a slanted angle... there you go!  It flows!
654039
its actually temperarure, pressure and polarity.\n\ntemperature increases then solubility increases\n\npressure increases then solubility decreases.\n\nand by the theory 'like dissolves like' polar is dissolved in polar solvents and vice versa.\n\n** though at room temperature, temp factor shall not have effect as temp remains constant
801001
Ok, this is a weird question, but here's my best answer.  The 2 liquids stay separate because of density.  The green liquid is cooler and contains salt, both of which increase its density.  The red liquid is warmer (its molecules are moving faster and are farther apart) so it's less dense and should float on the denser green solution (unless you shake them, which is why the card method is used).
405810
Water has a special property, called Anamolous behaviour of water, and this property is seen only in water.\nWater's melting point is 0 degree Celsius, and you might think that the volume increases if further heated above 0 degree celsius, and you are wrong ! Only in water, the volume of water decreases until it is heated to 4 degree celsius, and then it starts increasing, unlike any other liquid (in other liquids, replace 0 degree by their melting point). Therefore, volume of water is least at 4 degree celsius and not at 0 degree celsius. This property of water is called Anamolous Property of water or Anamolous Expansion of water.\n\n--\nWWW - Weird & Wonderful Web - http://www.kudige.blogspot.com/
142406
Mass is not affected by temperature, but volume can be slightly changed because if an object heats up, the particles begin to move faster and so it expands, or vice versa if the object gets cooler.
668561
Most liquids dilate when heated and therfore the density increases with temperature. Water is an exception below 4 degrees Celsius. The reason are hydrogen bonds.\n\nIn the H20 molecule the hydrogen atoms share their electrons with the oxygen atom in socalled covalent bonds. But the oxygen atom attracts the electrons very strongly and takes more than its share.\n\nAs a consequence the hydrogen atoms form bonds with the oxygen atoms of other water molecules. These hydrogen bonds are weaker than the covalent bonds.\n\nThe result of the existence of hydrogen bonds is that ice is organised in a hexagonal structure which is less dense than water. These structures form already in liquid water too, but to a lesser degree.\n\nThe end result is a tug-of-war between the effect of the hydrogen bonds and the normal dilation of water. With a maximum density at 4 degree C as a consequence.
296334
Things generally become more soluble at lower temperatures, and less soluble at higher temperatures.
208772
When a fluid (liquid or gas) flows over a surface there is some amount of friction between that fluid and the surface. As a result the velocity of the fluid on the surface is zero. As you move away from the surface the velocity increases until it reaches the same velocity as the rest of the fluid flow. This small region where the velocity of the fluid increases from zero up to the velocity of the rest of the flow is called the boundry layer.\n\nIf a fluid is more viscous this boundry layer will be thicker. Lower viscosity means a smaller boundry layer.
795464
wow... opposite answers to the same question... hmmm In a sense, they are both correct. The volumetric changes experienced by solids due to temperature changes is very small, but there is a slight change indeed. Every solid has its own coefficient of volumetric change for every degree change in temperature. A prime example of solids changing volume are the expansion joints you see in bridges. Also, I think the empire state building is like 6 inches taller in summer than in winter... something like that. Gasses on the other hand experience much larger volumetric changes. Temperature as well as pressure will greatly affect the volume of a gas. Consider oxygen, it can be compressed to a liquid. \n\nOn the other hand, let me second guess this question, maybe it should read, why can a gas be compressed and not a liquid? In a gas, the molecules are spaced wide apart, farther apart than their electric charges do not affect the molecule next to them. In a liquid, the molecules are packed as tight as they physically can be packed. They cannot be compressed farther. Only temperature can affect the volume of a liquid as mentioned above. Hope this helps some!
141535
The Climate.Pressure increases if temperature increases and volume stays the same. This is because the molecules are moving faster and colliding harder with the sides of the container. The greater the mass of air in the container, the greater the number of molecules in the container and the higher its density. The air molecules in the container collide against the sides of the container, so the more of them there are colliding against sides of the container the greater the overall force on the sides of the container. If the temperature is high enough the moisture is vapor or steam and if the moisture doesn't condense on the sides of the container then the moisture molecules are also colliding with the side of the container. On the other hand, if the air in the container is cool enough that the moisture does condense then the moisture is no longer exerting outward force on the container (or at least there's much less of it still moving around as vapor and colliding with the sides of the container).\n\nWhen you're talking about a body of water with gas (carbon dioxide) and sugar in it, like Coke, if the bottle is still closed then you have a volume of air above the soda that exerts enough force on the soda to prevent the gas from coming out of the soda at all until you open the bottle. Once the bottle is open, think about surface tension. That's the reason the carbon dioxide is released slowly when you open the bottle. If you disrupt the surface tension the gas can release all at once.
527798
viscosity is the stickness/thickness of liquid. It is a constant for each liquid in relation to its temperature because when you heat stuff up, it flows a little better.\n\nexample: if you heat up honey it goes from being really viscous to flowing better than water at near boling temperatures. You can also look at metals this way too, if you met metal, the hotter the metal, the faster it will flow to where  ever you are trying to get it to go. Lava is a good example as well.
59308
Contrary to what some science teachers and tour guides may say, glass is NOT a "slow-moving liquid". That's an urban legend.\n\nMany years ago, the method of making glass panes involved spinning a glob of glass on a flat disk until the glass flattened, which caused the outside edge to be thicker than the center. When the disk of glass was cut into panes, one edge was always slightly thicker.\n\n"Estimates of the viscosity of glasses at room temperature run as high as 10 to the 20th power Scientists and engineers may argue about the exact value of that number, but it is doubtful that there is any real physical significance to a viscosity as great as that anyway. As for cathedral windows, it is hard to believe that anything that viscous is going to flow at all.\n\nIt is worth noting, too, that at room temperature the viscosity of metallic lead has been estimated to be about 10 to the11th power, poises, that is, perhaps a billion times less viscous-or a billion times more fluid, if you prefer than glass. Presumably, then, the lead caming that holds stained glass pieces in place should have flowed a billion times more readily than the glass. While lead caming often bends and buckles under the enormous architectural stresses imposed on it, one never hears that the lead has flowed like a liquid."\n-Dr. Robert Brill, Corning Museum of Glass\n\n\np.s. \n\n1. The more viscous a liquid, the higher its resistance to flow - not the other way around. \n\n2. It's "Newtonian", not "Neutonian".\n\n3. Although glass exhibits characteristics of both liquid and solid, it's categorized as an amorphous or "pseudo" solid.
1106588
Normally at 0ºC or 32ºF.  At that point water just begins to crystalize.\n\nThere are cases when water will not freeze, like \n- freezing point depression due to hydration,\n- freezing point depression due to osmotic effects (these are both equilibrium effects),\n- supercooling: the delay or absence of formation of an ice crystal in the absence of efficient ice nucleators and/or\n- the high viscosity\n\nFor every 0.5ºC (1ºF), water's viscosity will change by about 1.5%.\n\nWater viscosity is inversely related to temperature. The lower temperature, the higher viscosity.\n\nBut, water's dynamic viscosity at 0ºC is 3.732µ [ 10-5 (lb.s/ft2)] and the kinematic viscosity is 1.924v [10-5 (ft2/s)].