Science Experiment – Chiara and Brynn

Brynn and Chiara’s science experiment on evaporation and viscosity!

Colour guide:

Orange: blogs.

Purple: word definitions.

Yellow: word documents.

Blue: bibliography links.

Red: subtitles.

This week our class conducted experiments based on our unit of science we have been doing this term. We have been focusing on matter, typed of changes, properties, and we have been learning a bit about scientific language.

This is the standard that me and my partner Chiara have been focusing on: exploring the way solids, liquids and gases change under different situations such as heating and cooling.

When repeating our experiment make sure to be careful around Bunsen-Burner, and make sure that you have an adult with a license to help you with your experiment and have fun.

Here is our experiment:

Aim: To see if the viscosity of a liquid effect it’s rate of evaporation .

Prediction: We think the highest viscosity liquid will take longest to evaporate.

Experiment document: Science Experimen\t


  • 3 minutes, the honey bubbled
  • 4 minutes, sugar starts to go to bottom of honey.
  • 5 minutes sugar in choco syrup goes to bottom.
  • 8 minutes honey has boiled and overflowed.
  • 9 minutes choco syrup forms froth.
  • 9 minutes choco syrup boiled and overflowed.

WIN_20160622_124600 (3) (3)

Discussion: All our observations seemed like normal things that would happen before a liquid reaches boiling point. Boiling occurs before the evaporation because boiling is evaporating/giving off the gas at the bottom of container (closer to heat) causing the bubbles.


Conclusion: Our prediction wasn’t correct because we thought that the honey would evaporate last, when in fact it evaporated/boiled first. Some future experiments we could conduct would be, ones with bigger beakers so we could see what happens when it has stopped bubbling. Then we can really see which one evaporates the quickest. If we left it on the heat longer, the water in the honey will evaporate but the solid sugar will burn at about 121°C and a similar thing will happen with the chocolate syrup too.




Viscosity – Wikipedia, the free encyclopedia

Evaporation – Wikipedia, the free encyclopedia

Boiling – Wikipedia, the free encyclopedia



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