Surface tension calculation problem

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SUMMARY

The calculation of surface tension for jelly (gelatine dessert) utilizes the formula Y = F/L, where Y represents surface tension, F is the force measured by a weighting spring, and L is the length of the slide in contact with the jelly. To perform the experiment, attach a microscope slide to a weighting spring, dip it into the jelly, and carefully pull it out while noting the force reading at the moment of detachment. The effective length for the calculation is double the length of the slide due to the two surfaces in contact with the jelly, leading to the adjusted formula Y = F/2L.

PREREQUISITES
  • Understanding of basic physics concepts, specifically force and tension.
  • Familiarity with the principles of surface tension.
  • Experience with experimental measurement techniques using a weighting spring.
  • Knowledge of the properties of gelatine and its behavior in liquid form.
NEXT STEPS
  • Research the effects of temperature on the surface tension of gelatine.
  • Learn about different methods for measuring surface tension, such as the Wilhelmy plate method.
  • Explore the relationship between molecular structure and surface tension in various substances.
  • Investigate the applications of surface tension in food science and culinary techniques.
USEFUL FOR

Students studying physics, food scientists, and anyone interested in the physical properties of gelatine and surface tension measurements.

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Homework Statement


I need to calculate the surface tension of jelly (gelatine dessert) or jell-o, as it is known in the states.

My textbook defines surface tension as Y=F/L. Is this the equation I would use to calculate surface tension? If so, how?
 
Last edited:
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Take a microscope slide. Attach it to a weighting spring. Dip it in the jelly. Now try to pull it out carefully. Reading in the spring will start increasing. Note down the reading at the moment when the slide detaches from the jelly. Since there are two surfaces on the slide, length of the free surface of the jelly is equal to the double the length of the slide. So according to the definition of the surface tension Y = F/2L.
 
So by reading you mean the length from the top of the spring to the microscopic slide?
 
No. The spring is used to measure the full due to surface tension. Here length is the length of the slide which is in contact with jelly.
 

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