34 | E a r t h S c i e n c e L a b M a n u a l
total height of the mountain. Similarly, if material is removed by erosion, the root decreases in height,
and again the total height of the mountain changes only slightly.
In this experiment, you will see the changes explained above by using the wooden blocks as mountain
materials and water as the underlying crust. Even though, the exact isostasy processes and forces will be
different than what is observed between wood and water (because we are discussing totally different
materials rock and soil versus woods and water) but the underlying principle is basically same. And of
course, it is totally impossible to perform the actual experiment involving a mountain, for which, we need
to be a giant monster bigger than the mountain itself!!!
Materials
Corn syrup, honey, clay putty (paper putty), disposable pipettes, two 5-mL pipets, an empty 20 Oz pop
plastic bottle, rubber cork with only one hole to fit the pipet, pipetting pump, two 100 mL beakers,
heating set up, 250-mL beaker, wooden blocks, 2000 mL beaker, ruler, thermometer.
Procedure
Part A: Viscosity Experiment
1. Bring two 125 mL clean and dry beakers and pour about 10 mL of corn syrup in one and 10 mL
honey in the other.
2. Bring a 5-mL pipet and insert the lower tip into a rubber cork so that the tip comes out of the cork
from the other side.
3. Cut the pop bottle from the middle to separate the top part (neck) and the bottom part (base).
4. Use the top part (having the neck) to fix the cork at the neck of the bottle so that the tip of the
pipet comes out 3 inches of the mouth of the bottle.
5. Fix the set-up vertically using a clamp and a stand. The bottle and the pipet should be vertically
standing after you fix with the clamp. To check if the bottle leaks, add some tap water into the
bottle. If it leaks, you should seal the leak or use another cork, or tighten the pipet, etc. whichever
is needed.
6. After this stage, you should become pro-active and need to start heating water for the second part
of this experiment. Bring a 250 mL beaker and fill about 2/3
rd
with the tap water. Set up a heating
arrangement using burner, ring clamp, wire gauge, and a stand. Set the beaker for heating.
7. Now returning back to the first part, bring a pipetting pump and fix it on the top of the pipet. With
the lower tip dipped in the corn syrup, pull the syrup up into the pipet using the pump. Stop when
you have reached the 5-mL mark. Remove the tip from the syrup and use a small piece of clay
putty to stopper the lower tip of the pipet. After properly sealing, remove the pump form the
pipet.
8. When you are ready with your timer, remove the putty and start the timer. One of you should also
count the number of drops falling from the pipet. Note down the time required to drop all 5 mL of
syrup from the pipet and also the number of drops in the data sheet.
9. Use the pipet pump to pump 5 mL syrup second time for the next part of the experiment. Put the
putty at the bottom of the pipet as before to seal it until you are ready.
10. Now your water should be around 80-90
o
C. For the second part of the experiment, place the hot
water into the bottle and let it heat the syrup in the pipet for 2 full minutes.
11. Now run the same drop counting and timing experiment after removing the putty from the pipet.
Note down the number of drops and total time taken to drop all 5 mL of syrup in the data sheet
12. Repeat the above two experiments (one without heat and one with heat) using honey this time.
Count the number of drops and total time required to drop all 5 mL of honey, both without
heating and with heating, in the data sheet.