... When you add a tablespoon of it to 2 tablespoons of milk and stir it, it solidifies against the fork, but if you stop moving the fork, it go runny again. How?
Answer:
What you have in recent times made is a special sort of substance called a 'stir-thickening' soft. When you stir the slime you areadding moving energy (kinetic energy) to it. This kinetic dynamism makes it conversion. It changes by becoming thicker andharder. When you stop stirring it change back and become runny again.
The chemical name for when things receive thicker when you stir them (stir-thickening behaviour) is 'dilatancy'. The opposite of dilatancy is call 'thixotropy' or 'stir thinning'. There are not many stir-thickening substances around your home but nearby are alot of stir-thinning substances as you can see below.
Tomato ketchup, honey, emulsion paint, toothpaste and mustard are all stir-thinning liquid. If you want to get ketchup out of its bottle you shake it up to stir it and this make it thinner and runnier.
If a big pot of paint has be left a while it will become gelatinous and you cannot get it out of the pot. If you want to take it out of the pot then you own to stir it up and this makes it runny again.
The ink within ball point pen is also stir-thinning. If you turn a biro up-side-down the ink will not flow out...so how come you can write with it?
Well, at the tip of the biro is a small steel globe which churns up the ink as you write (that's why it's called a 'ball point' pen). Since the ink is stir-thinning it become runny and flows out of the pen and onto your paper, but solitary when you roll the ball within the pen by writing with it...clever eh?
It's thixatropic. Goopy when it's being worked but solidifies at rest. A bit close to tomato ketchup.
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Answer:
What you have in recent times made is a special sort of substance called a 'stir-thickening' soft. When you stir the slime you areadding moving energy (kinetic energy) to it. This kinetic dynamism makes it conversion. It changes by becoming thicker andharder. When you stop stirring it change back and become runny again.
The chemical name for when things receive thicker when you stir them (stir-thickening behaviour) is 'dilatancy'. The opposite of dilatancy is call 'thixotropy' or 'stir thinning'. There are not many stir-thickening substances around your home but nearby are alot of stir-thinning substances as you can see below.
Tomato ketchup, honey, emulsion paint, toothpaste and mustard are all stir-thinning liquid. If you want to get ketchup out of its bottle you shake it up to stir it and this make it thinner and runnier.
If a big pot of paint has be left a while it will become gelatinous and you cannot get it out of the pot. If you want to take it out of the pot then you own to stir it up and this makes it runny again.
The ink within ball point pen is also stir-thinning. If you turn a biro up-side-down the ink will not flow out...so how come you can write with it?
Well, at the tip of the biro is a small steel globe which churns up the ink as you write (that's why it's called a 'ball point' pen). Since the ink is stir-thinning it become runny and flows out of the pen and onto your paper, but solitary when you roll the ball within the pen by writing with it...clever eh?
It's thixatropic. Goopy when it's being worked but solidifies at rest. A bit close to tomato ketchup.
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