What sources of error could there have been in the part of the experiment where you boiled the substances?

If the temperature were raised very high, classically what would we expect the heat capacity per object to be for this one-dimensional system? give a numerical value. chigh t = __ j/k/object (one reason for the discrepancy is that the high-temperature limit assumes that the number of oscillators is large (n > > 1), which is not the case in this tiny system.)

Orange juice has a lower or higher viscosity than chocolate syrup

Can anybody me with this? ? (picture included.)