Diffusion - Part 2: Hot vs Cold Fluids

Dr. Boyd, a chemist, presents the second part of a series on diffusion. The video explains the concept of diffusion, emphasizing how temperature affects the rate at which substances mix. Using an experiment with hot and cold water, Dr. Boyd demonstrates that food coloring diffuses faster in hot water due to increased molecular energy. The video provides a practical demonstration of theoretical concepts, highlighting the importance of temperature in diffusion processes.

What safety precautions should be taken when handling hot water in the experiment?

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What observations can be made when adding food coloring to hot and cold water?

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