Why does cold syrup have higher viscosity than warm syrup?

Cold syrup has a higher viscosity than warm syrup because of the increased intermolecular interactions between syrup molecules at lower temperatures. As the temperature decreases, the syrup molecules lose kinetic energy and move more slowly. This allows them to come closer together and interact with each other more frequently. These increased interactions create a stronger resistance to flow, which is what makes the syrup more viscous. Additionally, the cold temperatures cause the syrup molecules to become more rigid and structured, further increasing the viscosity. In contrast, warm syrup has higher kinetic energy and moves more rapidly, allowing them to flow more easily and resulting in a lower viscosity.