QUESTION:

REVISE THE LAB REPORT BELOW AND FIX ERRORS, GIVING ME A FINAL DRAFT. ADD WHATEVER YOU THINK IS NECESSARY. FINISH SUMMARY(7) AND CORRELATE IT TO THE LAB OBJECTIVE.

Lab Report

1) Objective:

To measure the surface tension of distilled water and corn syrup.

2) Theory governing the experiment:

Liquid droplets behave like small balloons filled with the liquid on a solid surface, and the surface of the liquid acts like a stretched elastic membrane under tension. The pulling force that causes this tension acts parallel to the surface and is due to the attractive forces between the molecules of the liquid (Fig.1). The imbalance of attractive forces between the molecules of the liquid gives rise to surface tension. Surface tension is usually expressed in unit N/m.

We speak of surface tension for liquids only at liquid-liquid or liquid-gas interfaces. Therefore, it is imperative that the adjacent liquid or gas be specified when specifying surface tension. In the case of liquid-liquid system, surface tension is referred to as interfacial tension. The surface tension of a substance can be changed considerably by impurities. Therefore, certain chemicals, called surfactants, can be added to a liquid to decrease its surface (or interfacial) tension.

3) Experiment set up:

-Glass beakers, glass capillary tubes of two different internal diameters, ruler, lab stand, and desired liquids. 4) Experimental procedure

Insert a glass capillary tube of given internal diameter in a beaker filled with the liquid for which you want to measure the surface tension. Use lab stand and clamp to hold capillary tube in the liquid. Record the capillary rise height using a ruler. Repeat the same for another diameter glass capillary tube. Conduct two or three trials for each liquid.

5) Types of data which can be collected

From this lab, our objective is to measure and understand Surface tension. Surface tension can be deprived from

.

We first calculate the capillary radius to find the capillary rise which helps us find the surface tension.

6) which material properties can be determined

Fluid	Capillary Radius (mm)	Capillary Rise (cm)	Surface Tension
Water	0.5	2.971	0.07317
Corn Syrup	0.5	2.395	0.08136

From the results, we can see that they differ from each other by 10.56% which means both are having noticeable difference from each other in the value q surface tension. It indicates that surface tension of corn syrup is more than that of surface tension of water because as it was dependent on. capillary rise and density hence the density of corn syrup was more than that of the water hence we got this kind of result

7) Summarize:

-Surface tension accounts for many of the interesting properties we associate with water. By learning about surface tension and adhesive forces, students learn why liquid jets of water break into droplets rather than staying in a continuous stream. In the lab, we can see this happen .