Give reason why honey when heated flows more easily.
Answers
Answer:
Water has a fairly low viscosity as liquids go, and it does flow very freely unless it’s frozen.
Honey contains about 80% sugar dissolved in only 17% water, with the remaining few percent being enzymes and proteins. It’s the heavy concentration of sugar in the water that makes honey thick and slow-flowing.
Sometimes, stored honey will crystallize and won’t flow at all. It can be returned to the liquid form by heating.
This wasn’t asked, but it’s interesting to know that it’s the very low water content and acidity in honey that keeps it from spoiling. Microbes can’t grow in honey. That’s why honey stored in the Egyptian pyramids for thousands of years was still edible when it was discovered.
Answer:
Viscosity decreases when temperature is increased.
Explanation:
Hot syrup is liquid at higher temperature. We know that as temperature increases viscosity decreases for liquids. So, hot syrup flows faster as viscosity decreases
Hopefully I helped you