Is it PG or VG or BOTH that thin when warmed up in hot water?

[Zenataos]

Just wondering if both PG and VG will thin (and hold that consistency) when warmed up?

I remember someone talking about this in one of the forums, going to start DIY'ing my own juice shortly and don't really want to add distilled water or PGA to my homebrew, will be rocking heavy VG %, possibly upwards of 90% (based on flavorings that are PG based).

Thanks for any help. =)

Ryan

 

[Fringeoflunacy]

I believe both will thin if heat is applied, but it's much less noticeable with PG since it's very thin to begin with. However, once they cool down to room temp again they'll regain their previous consistency, much like candle wax resolidifying after you snuff the flame.

 

[Zenataos]

I was under three impression that one of them if not both will hold their consistency after they cool down. Was I given bad information?

 

[zoiDman]

Can’t think of too many Liquids that Don’t “Thin” when Heated.

It’s kinda by Definition. In that, Heat is a Measure of Kinetic Motion.

So when you Heat a Liquid, the Atoms and Molecules bounce around more, Relative to Each Other. If enough Heat is applied, a Liquid will Phase Change and become a Gas.

In the case of PG and VG, you will see a Much Larger “Thinning” with the VG. But the PG is thinning also.

As to what happens when a Liquid cools back down to Room Temperature, well that Depends a lot on What the Liquid is made up of and how much Heat was applied to it.

If the Liquid was Unchanged by Heating than it will return to its Original Viscosity (Liquid “Thickness”). But if the Liquid was a Mixture of Chemical Compound and some Elements of the Mixture / Compound Evaporated during Heating, then the Liquid will become “Thicker” when it Cools.

It like when you cook Spaghetti Sauce all day. When you start it is not that “thick”. But when you cook it, Water is Evaporated and freed from the Sauce. So when it Cools it becomes Very Thick because there is less Water in it than when you started.