Why is the viscosity of some liquids, like say honey, so sensitive to temperature while the viscosity of water is not? Water, behaves pretty much the same just above freezing as it does just below its boiling point.
Viscosity
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Why is the viscosity of some liquids, like say honey, so sensitive to temperature while the viscosity of water is not? Water, behaves pretty much the same just above freezing as it does just below its boiling point.