My hypothesis is that if the liquid gets colder then the liquid will pour out slower because liquids freeze if they are too cold. If the liquid is cold but not freezing the liquid will slow down.

To start, the biggest question would be, what is viscosity? Viscosity is the thickness of a liquid and the liquid's resistance to flow. High viscosity is when the liquid is super thick like peanut butter, vegetable oil, honey, and any slow liquid. Low viscosity is a liquid that is super thin like water or soda. Viscosity is pretty important because things like rivers that are used to being super fast would slow down and act like honey. It would also affect a lot of marine life like fish or sharks because they need the water to have lower viscosity so they can survive.

Another topic that you would need to understand would be temperature. Temperature is the measurement of heat and coldness. In Canada we use Celsius. Celsius and Fahrenheit are measured with a thermometer. Temperature is pretty important because certain ecosystems need certain weather and so do animals. For example, a penguin in a desert or scorching weather at the North Pole would be pretty crazy. Extreme weather would also impact health, agriculture, landforms, and more.

A couple more questions would be about molecules and heat transfer. A molecule is a cluster of two or more atoms held together by an attractive force known as chemical bonds. A molecule never stops moving. A molecule also speeds up when is hot and slows down when cold. Heat transfer is when you have a liquid and you add or remove heat.

1. Grab three cups. For one cup put 300 mL of water in a fridge that is 4°C. In another cup, put 300 mL of water in room temperature (24°C). In the last cup put 300 mL of water in a pot and heat it to 72°C on the stove.
2. Once you have the liquid with all the right temperatures then grab a funnel and plug it with a wooden spoon wrapped in sealing wrap.
3. Pour out the first cup into the funnel.
4. Pull out the wooden spoon and record the temperature and how long it takes for the liquid to fully empty out.
5. Repeat steps 3 and 4 with the other temperatures of the liquid.
6. Repeat step 1-5 with oil, honey and milk.

In my experiment, I measured the flow rate of the liquids at different temperatures. I recorded the time the liquid took to empty out of the funnel. Also, I measured the volume and the temperature of all the liquids to make a fair comparison.

In my analysis of the results, I noticed that the results were fairly close for water and milk. As you can see the time difference for hot and cold water is 0.12 seconds. The time difference between hot and cold milk was 0.2 seconds. That is the closest any liquid got to each other. The reason is that milk and water are the two liquids that have the least viscosity. Another reason is milk is 87% water and water is a really thin liquid.

The difference between hot and cold oil was 0.86 seconds and the difference between hot and cold honey was 1673.18 seconds. I found that honey took the longest to drain at a high of 1681.75 seconds for fridge temperature. The reason honey took so long was because honey's viscosity level is very high in general.

What you can learn from this experiment is that heat makes the liquid thinner. The colder the liquid, the thicker and closer it gets to being a solid. You can think of it as if you put a bottle of water in a freezer. The liquid will freeze. So if the liquid is cold, but not freezing, then the liquid will become slower or thicker.

In conclusion, my hypothesis was correct. I found that the fridge temperature emptied the slowest and that the hot temperature emptied the fastest. This shows that temperature affects viscosity.

In this experiment it shows that this can affect the real world and here are some examples. A way this experiment is important is cooking. In cooking you may need a soup or stew broth to be a certain thickness and what you can learn from this experiment is that if the heat is too high then the soup or stew broth may be thinner. Temperature affecting viscosity may also affect hospitals for vaccines because they may need the liquid to have a certain viscosity. Still, if they freeze the liquid they will have to get the liquid back to room temperature so it is thin enough.

Heat Transfer- While I was doing my experiment I found that the funnel I was using was maybe cold from the previous liquid. When I tested out a hot liquid the temperature might have slightly decreased. Although I tried to minimize the amount of heat transfer by warming the funnel with warm water, the temperature might have slightly changed.

Temperature- When I was checking the temperature for the liquids I noticed that not all of the temperatures where the same (e.x. Fridge temp water was 4.8°C and fridge temp honey was 2.9°C).

Reaction Time- While I was doing my experiment I also noticed that the results might have also changed because I might of pressed the stopwatch button a bit too early or too late. Although I may not have pressed the stopwatch button exactly when the liquid stopped pouring out, I did conduct the experiment a few times to get the average time.

How we measure temperature and why it matters | Copernicus.

Molecule - Wikipedia

Movement of particles.

Temperature - Wikipedia 

Understanding Liquid Viscosity.

Viscosity - Wikipedia

Viscosity and Density | EARTH 111: Water: Science and Society).  

What Is Heat Transfer (Heat Flow)? Complete Guide | SimScale 

Movement of particles.