When considering the effect of heating on the viscosity of pure maple syrup, it is important to understand the nature of viscosity and how temperature influences it.
Viscosity is a measure of a fluid's resistance to flow. Higher viscosity means the fluid flows more slowly or with more difficulty, while lower viscosity means it flows more easily.
When you heat a liquid:
1. The molecules within the liquid acquire more kinetic energy.
2. This increase in energy causes the molecules to move more vigorously.
3. As a result, the internal friction within the liquid decreases.
4. Consequently, the liquid becomes less resistant to flow.
For maple syrup specifically, which has a high sugar content and is quite viscous at room temperature, heating it will:
- Increase the kinetic energy of the syrup's molecules.
- Decrease the internal molecular interactions and resistance to flow.
Therefore, heating maple syrup decreases its viscosity, making it flow more easily.
Hence, the correct answer is:
It will decrease.
