MadSci Network: Chemistry
Query:

Re: Which liquid makes a bigger splash? Why?

Date: Tue Feb 1 14:04:56 2000
Posted By: Myron Cagan, Staff Engineer, Process Development, Micro Devices
Area of science: Chemistry
ID: 949279588.Ch
Message:

I assume that by 'how big of a splash' made by a liquid you mean the size of the puddle or splash area made by the liquid when it is poured or dumped on a flat hard surface. In the absence of tests to understand which liquids splash more than others I would use the viscosity of the liquid as a basis for estimating how large of a splash it will make. For youngsters I would call the viscosity the 'thickness' of the liquid (viscosity is a measure of a fluid's resistance to flow). The thicker liquid should splash less than the thinner liquids. I would rank the 'thickness' of the liquids as follows, from the 'thinnest' to the 'thickest':

water-soda-juice-milk-cooking oil

This ranking depends on the type of juice and soda used. I assume the soda to be Coke or Pepsi or an equivalent. For the juice I assume something like fresh orange juice. A thick fruit or vegetable juice, or soda, would alter the rankings. So would a thin cooking oil versus a thicker type. Following this reasoning I would predict that the water would make the biggest 'splash' and the cooking oil the smallest. The others would be intermediate, depending on how the tests are carried out and the exact type of juices. Finally, the temperature at which the tests are made is a factor if results from different locations are to be compared. Usually the viscosity ('thickness') of a liquid decreases rapidly as it's temperature rises.

I hope this helps.

Regards, Myron Cagan


Current Queue | Current Queue for Chemistry | Chemistry archives

Try the links in the MadSci Library for more information on Chemistry.



MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci


MadSci Network, webadmin@www.madsci.org
© 1995-2000. All rights reserved.