How oobleck works: The mystery of shear-thickening cornstarch solutions

  Рет қаралды 34,135

Cornell University

Cornell University

Күн бұрын

Пікірлер: 37
@MegaBanne
@MegaBanne 7 жыл бұрын
When you shear the fluid the energy you apply builds up a sort of charged crystalline structures around the micro particles. The charge then attracts the surrounding particles and increases the strength of the material.
@pranav3041
@pranav3041 4 жыл бұрын
thank you i had made oobleck but did not know the science behind it thank you for explaining
@heretoshare612
@heretoshare612 9 жыл бұрын
corn starch monster was funny. the Corn syrup experiment was so cool
@madisynportorreal7020
@madisynportorreal7020 4 жыл бұрын
Ikr
@almac97
@almac97 6 жыл бұрын
Why does no-one ever talk about the branched structure of cornstarch. So many diagrams show it as though it's a blocky structure, and ignore the way that the branching chains may interlock. That would explain why reversing the direction would reduce the viscosity. The meshed branches would unmesh.
@MaverickMechanic
@MaverickMechanic 8 жыл бұрын
I like the starch monster hahaha
@abdelhamidhimmat2171
@abdelhamidhimmat2171 Жыл бұрын
This is a very helpful discussions herein, I can’t get my mind off my data when conducting a frequency sweep test using a cone and plate spindle. Two points here make me come to a conclusion, that the particles friction theory will be dominant in case we are working with uncooked starches “same explanation illustrated here in the video" thus, the friction theory will be dominating, nonetheless with cooked starches and since the shear thickening is influenced to a certain degree by the gelatinization and dissolution of the particles then the intermolecular interactions in the continuous phase (linear and branched starch molecules, meshing and un-meshing back), will distinguish how different starch sources behave it terms of their rheology. I would love to see more of these videos released from your group.
@duketruong6528
@duketruong6528 5 жыл бұрын
"we going to mix this, to make a mixture."
@h4cubing696
@h4cubing696 3 жыл бұрын
Mixer
@jamesmcginn6291
@jamesmcginn6291 7 жыл бұрын
There is a third hypothesis that involves surface tension in three dimensions, instead of just two.
@hi.imnotafurry.1345
@hi.imnotafurry.1345 2 жыл бұрын
2:22 me when i have coffee
@virginmary9481
@virginmary9481 7 жыл бұрын
I used corn Flour is it the same thing?
@tomodonohue7765
@tomodonohue7765 7 жыл бұрын
Red arrow, you could use flour, however it doesn't work the same.
@tomodonohue7765
@tomodonohue7765 7 жыл бұрын
Couldn't have said it better.
@carolinevanbeek5086
@carolinevanbeek5086 6 жыл бұрын
Hi how is reometer or whatever it is spelled?
@almac97
@almac97 6 жыл бұрын
Rheometer
@derpnerpwerp
@derpnerpwerp Жыл бұрын
Im sorry.. we've all seen ooblok before.. but did that man just *unstir* simple syrup? I cant understate how much that blew my mind
@johnwright4327
@johnwright4327 2 жыл бұрын
What if you use heavy water and cornstarch
@tehepicduck9724
@tehepicduck9724 Ай бұрын
Universe explodes
@LaurenceBrown-rx7hx
@LaurenceBrown-rx7hx Жыл бұрын
The year the king got angry with the sky
@chrisg3030
@chrisg3030 4 жыл бұрын
I didn't get which hypothesis is supposed to have won out after the two experiments, if either. Prof Cohen's was claimed to support the hydrodynamic hypothesis and Neil Lin's was claimed to disprove that (though I don't know how since his speech at that point was unintelligible to me), and support the contact hypothesis since it would lead you to expect a sudden drop of the force on reversing the rheometer, which is what happened. Can any one fill in the gaps for me please?
@ReusableRocket
@ReusableRocket 4 жыл бұрын
2:58 It’s alive!!!
@romainoff9618
@romainoff9618 4 жыл бұрын
I was going to give it a like but they didn’t show the data 😕
@TotalGoatHead
@TotalGoatHead 4 жыл бұрын
I wonder if they could use something like this for getting rid of fires.
@croquetteeeeee
@croquetteeeeee 4 жыл бұрын
What advantage will it have if you use this on fire? I mean we have fire extinguishers.
@johnwright4327
@johnwright4327 2 жыл бұрын
Don't look at the beehive look at the honey
@ianchung9709
@ianchung9709 4 жыл бұрын
2:33 *v i b a r a t e*
@adeebhumayun3229
@adeebhumayun3229 4 жыл бұрын
Cornstarch monster
@ArmandF
@ArmandF 9 жыл бұрын
you need to add green coloring to make real oobleck.
@tomodonohue7765
@tomodonohue7765 7 жыл бұрын
You don't need to put food colouring in. That's just for demonstration's so that you can see it better.
@ruvensanguir47
@ruvensanguir47 7 жыл бұрын
Oobleck got its name from a book. In the book, it was a green thing (If I got this right)
@francisfrancis4219
@francisfrancis4219 5 жыл бұрын
The red dye demonstration was remarkable but the rest not very understandable.
@johnwright4327
@johnwright4327 2 жыл бұрын
Heavy water sodium bicarbonate and cornstarch
@johnwright4327
@johnwright4327 2 жыл бұрын
You know heavy water 14 RADS the same stuff by product from a hydrogen generator heavy water use that
@nirodha7028
@nirodha7028 3 жыл бұрын
The final experiment doesn’t prove anything other than that it took you some time to reverse the motion of the spindle.
@hawtdawk7942
@hawtdawk7942 5 жыл бұрын
Worst hayman kalb
黑天使只对C罗有感觉#short #angel #clown
00:39
Super Beauty team
Рет қаралды 36 МЛН
“Don’t stop the chances.”
00:44
ISSEI / いっせい
Рет қаралды 62 МЛН
Non-Newtonian Fluid in Slow Motion - The Slow Mo Guys
4:16
The Slow Mo Guys
Рет қаралды 9 МЛН
The Mysterious Entropic Force
7:25
The Action Lab
Рет қаралды 923 М.
Oobleck and Non-Newtonian Fluids: Crash Course Kids #46.1
4:20
Crash Course Kids
Рет қаралды 818 М.
This Material Might Change How We Cool Our Houses Forever
15:08
Dr Ben Miles
Рет қаралды 282 М.
Why Do Exact Equations Become Unpredictable?
8:25
The Action Lab
Рет қаралды 331 М.
Welcome to Cornell University: Cornell Class of 2024 Orientation
11:00
Cornell University Student and Campus Life
Рет қаралды 57 М.
Non-Newtonian Fluids
4:54
K12
Рет қаралды 334 М.
Bühler Group - Extruder in operation
5:16
Bühler Group
Рет қаралды 832 М.
Cornstarch & Water - Explained by Physicists - Heinrich Jaeger and Scott Waitukaitis
2:35