why does cornflower go solid if you squeeze it and then trickle throught your hand when you relax???
Has any one ever added water to cornflower?
It is a thixotropic substance, which has a shear rate-dependent viscosity. Do a Google search on thixotropic to find out more information. There is a link below, too.
Reply:Cornstarch mixed with water in the right proportions is called "oobleck". It's a shear-thickening material, or dilatant. Shear-thickening means that the more shear force is applied, such as squeezing or pressing on it, the viscosity of the material increases.
Reply:This is a strange property called "thixotropy" where the viscosity of a material changes according to the pressure applied. When you squeeze, the water is trapped between the cornflour grains and the grains form a semi-solid.
Science can be really fun. I love playing with the stuff.
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