[jedy567]

Glycerol has three OH bonds to make hydrogen bonds with, so it is more viscous than water. Water has almost twice the value of glycerol's specific heat. Shouldn't glycerol being more viscous (better intermolecular forces) make it also more resistant to heat changes than water?

[Corribus]

Viscosity is the response of a fluid to certain mechanical forces, whereas heat capacity is purely a function of the amount of energy fed into intermolecular electrostatic interactions. There is likely some role of these intermolecular forces in determining viscosity, but this isn't the whole story. To be honest, I don't think the molecular basis for the viscosity of liquids it very well understood, although someone with a better knowledge of fluid dynamics and rheology may have a better explanation than I could drum up on a whim.

[Enthalpy]

It's very much the bonds among molecules that define viscosity AND heat capacity for both molecules. Water stores 4184J/kg/K as a liquid but 1800J/kg/K as a gas, the difference is in the bonds.

A higher temperature breaks more bonds, and this stores much energy, hence the big heat capacity of liquid water.

The carbon atoms weigh but stick little. Take roughly HCOH=30g per bond, compare with HOH=18g per bond, that's 1.67. Take 4184 J/kg/K and 2430 J/kg/K, that's 1.72. Chance has helped a lot here.
http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html

Then, glycerine is a bigger molecule with more bonds, which makes it more viscous... But this very approximate comparison had a chance to work only because glycerine makes hydrogen bonds as well! Cyclohexane for instance is thin.