oney is a very widely used ingredient in cooking all around the world. Many commercial honey manufacturers heat treat honey to remove harmful bacteria that may be present. The density and viscosity of the honey varies with temperature, as shown in table 1. Temperature Density Viscosity K kg/m3 Pa s 293 1403 55.66 298 1398 46.45 303 1393 37.99 308 1388 30.28 313 1383 23.32 318 1378 17.11 323 1373 11.65 Table 1: Fluid properties of honey. A particular processing facility heats and sterilises 500 kg of unprocessed honey every 30 minutes. The unpro- cessed honey is stored in large vats, then pumped though pipes into heating units before being pumped through another pipe to be bottled. The pipe carrying the honey from a storage container, which is 11 m tall, to a heating unit is 5 m long and has a diameter of 10 cm. Prior to being heated the honey is kept at 25C. To fill the bottles, the honey is passed through a nozzle with a diameter of 3 cm. What is the velocity of the honey as it passes through the nozzle