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1. Coffee, Tea
2.  A liquid that is thin and easy to pour such as water. It has little consistency and viscosity. The thin liquid does follow Newtonian fluid principle where the fluid has a linear relationship between viscosity and shear stress. Some people might found out that thin liquid is harder to swallow compare to thick liquid because there is an issue with bolus control or inability to close the larynx fully when swallowing.

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1. Corn syrup
2. Corn syrup consists of glucose, maltose and dextrin. These particles flow very slowly and do not pass by each other easily, hence resulting in a very viscous liquid.

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1) Lemon paste
2) Paste has high viscosity and behave as solid. Paste has to applied a force to flow. Lemon paste show contain gum that static the paste from flow.

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1. Coffee,Tea
2.

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1. Food starch (Cornstarch/Sagoo)
2. The starch properties that contains long polymer chains at molecular scale and make the polymeric matrix become viscoelactic. When stress is applied, the polymer are no longer creeps and when the stress is taken away, the accumulated back stresses will cause the polymer to return to its original shape.

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1.Honey
2. Glucose in honey. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes viscous or crystallized.

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1. Beef patties, sausages
2. The proteins which include the connective tissue and muscle fibers in the meat. Free water content in the meat.

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1. Baked potato
2. The starch in  baked potato