a chef is using honey in a recipe. The honey is too thick to pour out of the jar. How could the chef make the honey easier to pour?

Question

Chemistry

Reed Shaffer

22 April, 02:32

a chef is using honey in a recipe. The honey is too thick to pour out of the jar. How could the chef make the honey easier to pour?

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Answers (2)

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Darien Lin · Answer 1

Viscosity is defined as the property of a substance in which its motion is resisted.

Viscosity of honey is high, that is, honey does not flow easily. So, in order to make honey flow easily we have to warm its jar. By doing so, molecules of honey will gain kinetic energy and they will start to collide with each other.

Due to this molecules will move far away from each other leading to the movement of honey from its initial position.

Thus, we can conclude that the chef make the honey easier to pour by heating it.

Marcos Barnett · Answer 2

Heat the jar of honey up enough to where you can pour it