These liquids are so thick that they begin to blur the line between liquid and solid. These are all examples of very high viscosity liquids. Peanut butter, jam, and caramel often don’t pour at all and require utensils to get them out of the container.These are all examples of high viscosity liquids. Honey, molasses, and melted chocolate are very difficult to pour and often we reach for a spoon or other utensil to speed the process.
These are all examples of medium viscosity liquids. These are all examples of low viscosity or thin liquids.
