Hey guys I need some help with science fair. I know how to do it but I need this for the conclusions and data.

 

 

Do liquids with lower viscosity freeze faster than those with a higher one?

 

 

P.S like why does this happen.

I don't think it is true. For example maple syrup is more viscous than water but I have never seen it freeze, even at sub-zero F temperatures (the sap freezes at near 32F though).

If you add solutes to a liquid, it will increase its viscosity and, at the same time, it will be necessary a lower temperature to get it freeze. However, there is not a direct relationship between the viscosity of a liquid and its freezing temperature. There are other properties to take into account.