5.4 Glassy and Vesicular Textures of Igneous Rocks ACTIVITY Date: Place equal pa

Question

5.4 Glassy and Vesicular Textures of Igneous Rocks ACTIVITY Date: Place equal parts of sugar (sucrose, CazHzo, and water in the heat medium high. Do not touch the hot plate, beaker/pan, or boiling sugar, because it is very ea the sugar dissolves and the solution boils. After a few minutes there will be no more that steam is given off after be have a very thick (viscous) steam, and the remaining molnen sugar will consistency. At this point (before the sugar bogins to burn). Pour the thick molten sugar onto a piece of aluminum foil on a flat table. DO NOTTOUCH the molten sugar, but lift a corner of the foil to observe how it flows and behaves until it hardens A. Viscosity is a measure of how much a fluid resists flow, Water has low visoosirns Honey is more viscous than water. How did the viscosity of the sugar solution change as the water bolled B What happened to the viscosity of the molten sugar as it cooled the aluminum foil? C When the molten sugar has cooled to solid state, break it in half and observe its teature. Look about the room where you are now sealed and name two objects that have this same texture. D. Now observe the texture of the cooled solid mass of sugar with a hand Notice that there are some tiny bubbles of gas within it. Geoscientists call th vesides" and rockscontaining vei ci au aud to have vesicular texture," What prevented the gas bubbles from cscaping to the atmosphere? REFLECT&DIscuss; when sugarsolution i permined lowly porate sugar crystals form. The process of crystallization depends on the ability of atoms to move about in the solution and bond together in an orderly array. What two things may have prevented crystals from forming in the molen sugar as it cooled on the aluminum foil in this experimen E in your collection of numberod igneous rock samples do any the samples have the texture that you just observed in ce lf yes, which of Part G. of numberodigneous rocksamples, do any of thesample have the texture that you just observed in Part D? If yes, which

Explanation / Answer

A)with increase of temperature intermolecular forces of attractions between the molecules becomes weak.hence viscosity of the liquid decreases.when water is boiled viscosity of sugar sample decreases.

B) on cooling forces of attractions between molecules increases and hence viscosity increases.

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