The high molar mass of the chains of sugar molecules creates strong cohesion for
ID: 515990 • Letter: T
Question
The high molar mass of the chains of sugar molecules creates strong cohesion forces in the molasses, which increase its viscosity. The hydrogen bonding of water molecules in molasses holds sugar molecules together in a tight matrix that is semi-crystalline and incapable of flowing easily. The adhesion forces (hydrogen, dipole-dipole and dispersion) between the sugar molecules hold them tightly together, restricting the flow of molecules. The intermolecular forces between the molecules of molasses (hydrogen, dipole-dipole and dispersion) are substantial because the molecules are large and the interactions between the molecules are strong. What causes the high viscosity of molasses?Explanation / Answer
The viscosity of a liquid is a measure of the difficulty which molecules have passing each other in a fluid. It is dependent upon the size and shape of the molecules and by the magnitude of the cohesive forces and intermolecular bonds such as hydrogen bonding.
Hence, the last option is correct as intermolecular forces such as hydrogen bonding, dipole-dipole interactions along with high molecular weight contribute to the cohesive forces.
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