Abstract
The movement of a steel ball with a diameter of 4.37 mm in aqueous-glycerol solutions at room temperature is analyzed. It is shown that a slight difference between the initial ball's temperature and the solution temperature significantly affects the change in the ball speed. This is due to the strong dependence of the dynamic liquid viscosity on the temperature and water concentration. A study of the ball movement in aqueous-glycerol solution showed that it is necessary to mix it before the study. During long-term stationary storage, gravitational stratification occurs.For glycerin, which is open for a long time indoors, delamination is observed. Thus, the glycerol hygroscopicity leads to the accumulation in the lower part cylinder of about 7.4 vol. % water. This reduces the liquid viscosity by about 3 times regarding the viscosity of glycerin at the same temperature.An experimental study of changes in the ball speed was performed by digital video processing. The process of ball falling in the liquid was recorded using a video camera with a frequency of 30 frames per second.The results of the obtained values of aqueous-glycerol solutions viscosity were compared with the values of the obtained approximating formula.
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