Non-Newtonian fluid manufacturing process

The mixture of corn starch and water is a "non-Newtonian fluid", and jam, egg white, chewed chewing gum and even human blood, oil and other substances are between liquid and solid. When the surface is under pressure, it will start to harden and have certain solid characteristics, which belong to "non-Newtonian fluid".

Tools/raw materials

beaker

corn starch

500ml tap water

1. Pour 500ml tap water into the basin.

2. Pour in corn starch, the ratio of water to starch is 1:3, and stir evenly by hand.

3. Shake the basin quickly, and you can see that the liquid in the basin does not flow.

4. Poke it with your finger and you will see the crack like bean curd residue.

Grab a handful, knead it into a ball with your hands, spread your hands, and you will find that the liquid will flow through your fingers.

6. Fingers are liquid when they are stirred, but as hard as solid when they are hit by fists.