The more viscous nature of glycerine than water can be explained on the basis of its chemical structure.
Glycerine: In glycerine, there are three -OH groups so they can extensively form many more intermolecular H- bonds. More the presence of -OH group more will be the viscosity.
![See the source image](https://th.bing.com/th/id/R.2420d0d454c414ac714019a83a71a0c4?rik=t04N8HWyl3UVjA&riu=http%3a%2f%2fbike-wiki.se%2flib%2fexe%2ffetch.php%3fmedia%3dkemi%3aglycerol.png&ehk=S8OSzRqCSSom7C5rz%2bVBhMIm6%2br4EQ%2f0PZmKTXHLPj0%3d&risl=&pid=ImgRaw&r=0)
Water: Due to the presence of less -OH group the viscosity of water is low.
![See the source image](https://th.bing.com/th/id/R.e0a5c480aa5cab57f3f6ae29e3f52b5e?rik=xfrUvTHUQIt4Sg&riu=http%3a%2f%2f4.bp.blogspot.com%2f_NvQHHJRdJ9o%2fSY_aQIYWvhI%2fAAAAAAAAAGk%2feu4L-bwoW0k%2fs400%2fwater.bmp&ehk=wxYuUk3VWtoB5Pupkh94gY5FzmrlEyt2elGHyTa0MHs%3d&risl=&pid=ImgRaw&r=0&sres=1&sresct=1)