This project work investigated the apparent cubic expansitivity of glycerine and honey and they were compared. The mass of glycerine and honey before heating were recorded as 75g both respectively, while after heating they were reduced to 65.50g and 71.00g respectively. The glycerine and honey were both heated on a Bunsen burner. The initial and final tempreture of the liquids were recorded (for glycerine and honey) was 31.00ºC and 99.00ºC for glycerine and 31.00ºC and 100ºC for honey. The tempreture differencegiven by glycerine is 68.00ºC and that of honey is 69.00ºC. The values were used to used to calculate the apparent cubic expansitivity of glycerine to be 0.0034K^-1 and that of honey to be 0.0013K^-1 respectively. it is therefore, recommended that heating should be done at steady supply of heat to allow even distribution of heat to liquid being heated.

TABLE OF CONTENTS

TITLE PAGE. i

DECLARATION.. ii

CERTIFICATION.. iii

DEDICATION.. iv

ACKNOWLEDGEMENT.. v

ABSTRACT.. vi

TABLE OF CONTENTS. vii

CHAPTER ONE. 1

1.0        INTRODUCTION.. 1

1.1        AIMS AND OBJECTIVE OF THE STUDY.. 2

1.2        SCOPE AND LIMITATION OF THE STUDY.. 3

CHAPTER TWO.. 4

2.0        LITERATURE REVIEW... 4

2.1        THERMAL EXPANSIVITY.. 4

2.2        LINEAR EXPANSIVITY.. 5

2.3        AREA EXPANSIVITY.. 7

2.4        CUBIC EXPANSIVITY (ʎ). 7

2.7.2        APPLICATIONS OF GLYCERINE. 8

2.7.3        CATEGORIZATION OF GLYCERINE. 8

2.7.4        PHYSICAL PROPERTIES OF GLYCERINE. 9

2.7.5        USES OF GLYCERINE. 9

2.8        HONEY.. 10

2.8.1          FORMATION OF HONEY. 10

2.8.2          CLASSIFICATION OF HONEY. 11

2.8.3          NUTRITIONAL VALUE OF HONEY. 13

2.8.4          USES OF HONEY. 13

2.8.5          PRESERVATION OF HONEY. 14

CHAPTER THREE. 16

3.0        MATERIALS AND METHOD.. 16

3.2        METHOD.. 16

3.3        PRECAUTIONS. 18

CHAPTER FOUR.. 19

4.0        RESULTS AND DISCUSSION.. 19

4.1        RESULTS. 19

CALCULATIONS. 19

KEY. 20

4.2        DISCUSSION.. 21

CHAPTER FIVE. 22

5.1.          CONCLUSION.. 22

5.2.          RECOMMENDATION.. 22

REFERENCES. 23