ADD TO COLLECTION
  • Add to new collection
Cancel
Rights: The University of Waikato
Published 12 April 2010 Referencing Hub media
Download

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.