The Effect Viscosity, Temperature Of a Liquid and Texture Of Surface Have on the Coandä Effect

This research project studied the effect viscosity and temperature of a liquid and texture of surface have on the distance that a liquid would travel clinging to the bottom of the surface. The independent variables are viscosity of the liquid (low of water, standard of vegetable oil, and high of glycerin), and temperature of liquid (low of 30 degrees Celsius, standard of 60 degrees Celsius, and high of 90 degrees Celsius), and surface texture (low of fine, standard of medium, and high of coarse). The dependent variable is the percent of the length of the board that the liquid travels down in the ten second time period. To conduct this experiment, a wood ramp with varying textures of sandpaper was set up at a 30 degree angle with the table. Then the desired liquid was dripped from a funnel at the top of board. The liquid then clung to the bottom surface because of the Coandä effect. The percentage of the total distance that the liquid traveled down in a ten second time period was then recorded. The data analysis showed that the percentage of the total distance that the liquid traveled down the surface in ten seconds was only affected by the viscosity of the liquid. Water, the liquid with the lowest viscosity, was proven to travel the farthest down the board.

Research Done By:

Katelyn Perry
L'Anse Creuse North

Amy Saelen
L'Anse Creuse North