Viscosity is an internal property of a fluid that offers resistance to flow. For example, pushing a spoon with a small force moves it easily through a bowl of water, but the same force moves mashed potatoes very slowly. In fact, one of the major differences between styles of mashed potatoes is the viscosity of the starchy mass: some people like their potatoes running and teeming with milk and butter (they are fans of low-viscosity potatoes), while others like their potatoes drier and stickier, so they almost crack rather than flow (these people are devoted to high-viscosity potatoes). In other words Viscosity is something that is thick.


Nice Dani....
awesome explanation!!!!!!!!!
Makes me hungry!!!!
Andrew T.

Here is a fun site to check out the differences in viscosity.