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Applying force to oobleck, by sound waves in this case, makes the non-Newtonian fluid thicken. [21] An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch).
In printing, set-off is the term given to the unwanted transfer of ink from one printed sheet to another. The problem can occur with most types of printing, and is avoided by the use of slipsheets between copies (so any ink transfer occurs onto discardable paper) or anti-set-off spray powder.
Ideally printers would prefer not to use it, but it remains the only practical way to ensure a stack of printed paper at the end of a printing press does not set-off. In recent years there has been an emergence of printing presses which use inks that are cured (dried) with powerful UV lamps. As each sheet is individually dried there is no need ...
Thermal transfer is a popular print process particularly used for the printing of identification labels. It is the most widely used printing process in the world for the printing of high-quality barcodes. Printers like label makers can laminate the print for added durability. Thermal transfer printing was invented by SATO corporation. The world ...
[citation needed] Similarly, cheese sauce granules such as in Macaroni and Cheese, lasagna, or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. [4]
Add a Thickener. For a quick fix that'll transform your runny potatoes into a thick and creamy mound, try adding a thickener that you may already have in your pantry like potato starch or cornstarch.
Set-off is defined as the tendency of ink to transfer from a freshly printed surface to another paper when pressed without any friction. Set-off is an unwanted behavior of paper and ink. It is influenced by the characteristics of the paper and ink: a porous paper surface absorbs the ink fast results in lesser set-off, as do inks that dry (or ...
To make a slurry, start with cornstarch (or flour) in a bowl and whisk in a little bit of cold water to create a smooth paste. Slowly add the slurry to the gravy until you've reached the desired ...