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Pouring custard

Custard is a weak gel, viscous and thixotropic. Being a non-Newtonian liquid, it changes its viscosity under stress.

Transcript

NARRATOR
Custard is a liquid that is viscous and also thixotropic. Thixotropic means it has the property of flowing more readily if some force is applied.

Glossary

Rights: The University of Waikato
Published: 12 April 2010
Referencing Hub media

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