Search results
Results from the WOW.Com Content Network
t. e. In physics and chemistry, a non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid.
The iodine clock reaction is a classical chemical clock demonstration experiment to display chemical kinetics in action; it was discovered by Hans Heinrich Landolt in 1886. [1] The iodine clock reaction exists in several variations, which each involve iodine species ( iodide ion, free iodine, or iodate ion) and redox reagents in the presence of ...
This can readily be seen with a mixture of cornstarch and water (sometimes called oobleck), which acts in counterintuitive ways when struck or thrown against a surface. Sand that is completely soaked with water also behaves as a dilatant material — this is the reason why when walking on wet sand, a dry area appears directly underfoot.
Power-law fluid. In continuum mechanics, a power-law fluid, or the Ostwald–de Waele relationship, is a type of generalized Newtonian fluid (time-independent non-Newtonian fluid) for which the shear stress, τ, is given by. where: ∂ u / ∂ y is the shear rate or the velocity gradient perpendicular to the plane of shear (SI unit s −1), and.
Oscillogram made in July 1972 by Briggs and Rauscher. The Briggs–Rauscher oscillating reaction is one of a small number of known oscillating chemical reactions.It is especially well suited for demonstration purposes because of its visually striking colour changes: the freshly prepared colourless solution slowly turns an amber colour, then suddenly changes to a very dark blue.
Check out the slideshow above for 10 unusual uses for cornstarch. Then, discover 12 New Ways to Use Coffee Grounds and 15 Unusual Uses for Coca-Cola ! Related articles
Starch gelatinization. Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
Iodine–starch test. A bottle of iodine solution used on apples to determine the correct harvest time. The chart shows the level of residual starch. The cut surface of an apple stained with iodine, indicating a starch level of 4–5. The iodine–starch test is a chemical reaction that is used to test for the presence of starch or for iodine.