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I have a strange request. I am in a need of about 1L of a clear and viscous, colorless liquid for a little project of mine. Anyone knows of a recipie, or a cheap way of purchasing such a substance?
You can also buy corn syrup at pretty much any grocery store -- doesn't have to be asian. It's usually in either the baking section, or next to like maple syrup.
just keep dissolving sugar in boiling water until it can't take any more (2-3 parts sugar:1 part water), then let it cool.
Doc on
0
ceresWhen the last moon is cast over the last star of morningAnd the future has past without even a last desperate warningRegistered User, ModeratorMod Emeritus
edited February 2009
Corn syrup.
ceres on
And it seems like all is dying, and would leave the world to mourn
you can pick it up at any hobby shop, it's a *really* common lubricant for plastics and sometimes rubber because WD-40 will melt them. it's completely clear, cheap, and you can even get it in different viscosities.
get a high-viscosity one or "summer" oil (summer because the heat tends to make liquids run more freely, so it's higher viscosity at room temperature).
This is the same as saying "Every substance is hot. Relative to 0K, I mean." That is, it's absolutely meaningless.
Yes, in the same way that if the OP had asked "I'm looking for something that's a color." Which is essentially what he asked for. "I'm looking for a clear liquid that flows." He has yet to clarify, though.
Well, I am trying to drop objects through said liquid, and slow these object's fall enough to take a series of photographs. Thanks for all your help
Sugar water doesnt seem viscous enough, but I might just have to boil it longer. I will try other suggestions.
And eggy-toast, from Webster's dictionary:
vis-cous
–adjective
1. of a glutinous nature or consistency; sticky; thick; adhesive.
thats the layman version of viscous. in a more scientific frame it's just one property of many in liquids and applies to all of them in varrying degrees. wouldnt it be easier to just take a series of high speed pictures?
Yes viscosity applies to all liquids. However when you couple the adjective with the actual term, they generally want a liquid with a higher viscosity than your standard H20.
Salt water adds buoyancy rather than viscosity. Sugar water that's been sufficiently cooled to create a syrup is the best you'll probably get home-made. Silicone liquid is the next best bet. The simplest and probably less intensive to set up is probably a high speed shot. Liquid is probably not something you should be taking photos of if you want it to look like it's falling through the air.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
just keep dissolving sugar in boiling water until it can't take any more (2-3 parts sugar:1 part water), then let it cool.
just don't add any more sugar to it
something cool will happen
so cool
Don't leave me hanging here, I've forgotten most general chem, but I want to know! Sounds endotherm....I mean, cool. 8-)
Why would we ruin the surprise when you can try it at home
It's Science!
I'll ruin the surprise. The dissolved sugar will crystallize around the newly-introduced seed crystals. Unfortunately, dropping in anything can do the same thing... those sugar molecules tend to get pretty desperate to join around, well, anything. However, there is an easy way to stop this from happening: add some corn syrup to the mix. Corn syrup is mostly glucose, a different structure than table sugar, sucrose. When the sucrose tries to crystallize, the glucose will get in the microcrystals and prevent them from growing.
If you're going to go with sugar water, keep a thermometer handy. As the relative amount of sugar goes up, the boiling point of the substance will increase. Candy-makers judge sugar density by temperature, and so can you. You should also be very careful though... candy can get upwards of 350-400 Farenheit, and it's very sticky, so you can get very seriously burned.
also when you make this simple sugar syrup if you add crushed mint leaves to it and refrigerate it overnight you make make some bad ass mint juleps the next day.
2 parts bourbon - 1 part mint syrup
severed over ice.
You could use a weak mix of gelitin and water, you can buy packets of the stuff or sheets and to make it like slime and not Jello just up the water to geliten ratio.
That instant powdered dietary fibre stuff you're meant ot mix with water and drink. It makes the water very viscous, and is clear. And if you add enough, it becomes gelatinous.
Don't try drinking it, though, it's impossible to stomach.
That instant powdered dietary fibre stuff you're meant ot mix with water and drink. It makes the water very viscous, and is clear. And if you add enough, it becomes gelatinous.
Don't try drinking it, though, it's impossible to stomach.
If you do, make sure you have at least three guys chanting your name.
thats the layman version of viscous. in a more scientific frame it's just one property of many in liquids and applies to all of them in varrying degrees. wouldnt it be easier to just take a series of high speed pictures?
Yes but everyone knew what he meant. H&A isn't the right forum to be annoyingly pedantic in.
Come to think of it, I don't think we do have a forum where pedantry is appreciated.
thats the layman version of viscous. in a more scientific frame it's just one property of many in liquids and applies to all of them in varrying degrees. wouldnt it be easier to just take a series of high speed pictures?
Yes but everyone knew what he meant. H&A isn't the right forum to be annoyingly pedantic in.
Come to think of it, I don't think we do have a forum where pedantry is appreciated.
its called D&D, but i was just clarifying why an earlier poster was talking about all liquids being viscous. and i made the suggestion that he would be better off using high speed photography which falls under advice and contributes to the thread unlike your post.
Posts
Would Mineral Oil do the trick?
http://www.maangchi.com/ingredients/corn-syrup
It's clear, colorless and thick like syrup..
Assuming you mean "thick," the cheap way to get a thick syrup is corn syrup. Died dark red, it's what's commonly used as blood in movies.
You can also buy corn syrup at pretty much any grocery store -- doesn't have to be asian. It's usually in either the baking section, or next to like maple syrup.
I'm sorry I can't recommend any brands.
just don't add any more sugar to it
something cool will happen
so cool
Don't leave me hanging here, I've forgotten most general chem, but I want to know! Sounds endotherm....I mean, cool. 8-)
PSN/XBL: dragoniemx
you can pick it up at any hobby shop, it's a *really* common lubricant for plastics and sometimes rubber because WD-40 will melt them. it's completely clear, cheap, and you can even get it in different viscosities.
get a high-viscosity one or "summer" oil (summer because the heat tends to make liquids run more freely, so it's higher viscosity at room temperature).
Sold as a vetrinary lubricant, but it's found its way into uh... other uses.
Yes, in the same way that if the OP had asked "I'm looking for something that's a color." Which is essentially what he asked for. "I'm looking for a clear liquid that flows." He has yet to clarify, though.
Sugar water doesnt seem viscous enough, but I might just have to boil it longer. I will try other suggestions.
And eggy-toast, from Webster's dictionary:
vis-cous
–adjective
1. of a glutinous nature or consistency; sticky; thick; adhesive.
I don't remember too much from Chemistry aside from balancing formulas.
Critical Failures - Havenhold Campaign • August St. Cloud (Human Ranger)
Salt water adds buoyancy rather than viscosity. Sugar water that's been sufficiently cooled to create a syrup is the best you'll probably get home-made. Silicone liquid is the next best bet. The simplest and probably less intensive to set up is probably a high speed shot. Liquid is probably not something you should be taking photos of if you want it to look like it's falling through the air.
Why would we ruin the surprise when you can try it at home
It's Science!
I'll ruin the surprise. The dissolved sugar will crystallize around the newly-introduced seed crystals. Unfortunately, dropping in anything can do the same thing... those sugar molecules tend to get pretty desperate to join around, well, anything. However, there is an easy way to stop this from happening: add some corn syrup to the mix. Corn syrup is mostly glucose, a different structure than table sugar, sucrose. When the sucrose tries to crystallize, the glucose will get in the microcrystals and prevent them from growing.
If you're going to go with sugar water, keep a thermometer handy. As the relative amount of sugar goes up, the boiling point of the substance will increase. Candy-makers judge sugar density by temperature, and so can you. You should also be very careful though... candy can get upwards of 350-400 Farenheit, and it's very sticky, so you can get very seriously burned.
2 parts bourbon - 1 part mint syrup
severed over ice.
Don't try drinking it, though, it's impossible to stomach.
If you do, make sure you have at least three guys chanting your name.
Yes but everyone knew what he meant. H&A isn't the right forum to be annoyingly pedantic in.
Come to think of it, I don't think we do have a forum where pedantry is appreciated.
They cast a shadow like a sundial in the morning light. It was half past 10.
its called D&D, but i was just clarifying why an earlier poster was talking about all liquids being viscous. and i made the suggestion that he would be better off using high speed photography which falls under advice and contributes to the thread unlike your post.
so nyah.
if any one has better idea pls post because i also need it