Abstract:
The properties of honey are studied experimentally.It is shown that the viscosity of honey decreases with an increase in its moisture content or temperature. Close results are obtained when measuring the surface tension coefficient of white honey using several methods: the drop weight method, the capillary ascent, and the detachment by an air bubble in a liquid. A formula is derivedthat allows one to estimate the dynamic viscosity of the liquid usingthe known surface tension coefficient and the known rate of recovery of an air bubble shape in a liquid after the bubble was stretched twice its size at the same measurement temperature.
Keywords:honey, air bubble, rheology, viscosity, shear strain rate, surface tension.
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