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temperature dependence of liquid viscosity
The temperature dependence of liquid viscosity is the phenomenon by which liquid viscosity tends to decrease (or, alternatively, its ''fluidity'' tends to increase) as its temperature increases. This can be observed, for example, by watching how cooking oil appears to move more fluidly upon a frying pan after being heated by a stove.
== Physical causes ==
A molecular view of liquids can be used for a qualitative picture of the process of decrease in the shear (or bulk) viscosity of a simple fluid with temperature. As the temperature increases, the time of interaction between neighbouring molecules of a liquid decreases because of the increased velocities of individual molecules. The macroscopic effect is that the intermolecular force appears to decrease and so does the bulk (or shear) viscosity. The actual process can be quite complex and is typically represented by simplified mathematical or empirical models, some of which are discussed below. The models are valid over limited temperature ranges and for selected materials.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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