Non-Newtonian fluid (12 photos + video)

In the kitchen, in addition to cooking, you can put all kinds and interesting experiments. One of them - the properties of non-Newtonian fluid.

Such liquid behaves differently, depending on the feedback. If the affect it dramatically, stronger, faster - it exhibits properties similar to the properties of solids, and with a slow exposure becomes a liquid.

Surely you've encountered such a liquid when cooked pudding. When thickening jelly starch is mixed with a small amount of fluid and perhaps you noticed that such a thing as a bad stirred, feeling that lumps and starch are always settles. This is especially true if interfere quickly feel resistance. And if you interfere with the slow, fluid uniform.





For the experiment, mix roughly equal amounts of starch and water (the water even slightly less) by pouring water on the starch and stirring.

The result was a white liquid, pour it into the palm.



Fast movements try to roll a ball or sausage.



Hit the liquid rapidly - you will feel that it is elastic and the finger will remain clean.


Slowly lower into liquid thumb and forefinger.


Quickly squeeze them and you will see a solid lump between the toes. It's not frozen starch is non-Newtonian fluid exhibit their properties.


Try to dip all the fingers, and then pull sharply (a cup without breaking!)


Transfused starch from one cup to the other - lift higher, and you'll see that on top of the liquid pouring, and below it becomes harder!


To the liquid remained solid, it is necessary to work continuously, knead.




That ball.


But as soon as the impact has ceased, it leaked through his fingers.


Now run: