MCQ Detailed View

Viscosity is a physical property of liquids that measures their resistance to flow. Liquids with high viscosity flow slowly, while those with low viscosity flow quickly. The viscosity of a liquid depends on factors such as molecular structure, intermolecular forces, and temperature.

Among the given liquids, honey is the most viscous. Honey is a dense, thick liquid composed mainly of sugars like glucose and fructose along with water and small organic compounds. The strong hydrogen bonding and high sugar concentration create a network of intermolecular interactions, making honey resist flow more strongly than the other listed liquids. This is why honey pours very slowly compared to water, spirit, or even glycerine.

Glycerine is also a viscous liquid because it contains three hydroxyl (-OH) groups per molecule, leading to strong hydrogen bonding between molecules. However, under normal conditions, honey is observed to be thicker and more resistant to flow than pure glycerine.

Water, although capable of hydrogen bonding, has relatively low viscosity because of its small molecular size and fewer intermolecular interactions compared to honey or glycerine. It flows freely and is often used as a reference point for viscosity studies.

Spirit (ethanol) has even lower viscosity than water. Its molecules are small and do not form strong intermolecular forces, so it flows very easily.

The high viscosity of honey makes it significant in both food science and physical chemistry. Viscosity measurements are important in industries such as food, pharmaceuticals, and chemical engineering.

Therefore, when comparing glycerine, water, honey, and spirit, the liquid with the greatest viscosity is honey, making it the correct choice.