"Mixing corn starch and water produces a slurry known as oobleck, which behaves like a solid when stressed and a liquid when at rest, showcasing unique non-Newtonian properties."
"In non-Newtonian fluids like oobleck, viscosity changes in response to applied strain, contrasting with ideal fluids where viscosity remains constant regardless of external forces."
"Recent studies have utilized dense suspensions of piezoelectric nanoparticles to investigate the molecular transitions of oobleck, revealing the complex physics underlying its behavior."
Oobleck, a mixture of corn starch and water, exhibits unique properties as a non-Newtonian fluid. It hardens upon impact but flows when stirred slowly. Unlike ideal fluids, its viscosity changes with applied strain. Other examples of shear-thickening fluids include ketchup and yogurt. Recent research has delved into the molecular behavior of oobleck, revealing complex physics behind its transition from liquid to solid states. This research enhances understanding of non-Newtonian fluids and their applications in various fields.
Read at Ars Technica
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