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Elastic liquid known as Boger liquids are elastic fluids with constant viscosity.

It flows like a liquid, yet behaves like an elastic solid when stretched out.

Most elastic fluids exhibit shear thinning (viscosity decreases as shear strain is applied), because they are solutions containing polymers.

It can be made primarily by adding a small amount of polymer to a Newtonian liquid with a high viscosity, a typical solution being polyacrylamide mixed with corn syrup.

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Molecules of hard solid are closely packed.

It is characterized by structural rigidity and resistance to changes of shape or volume.

Hard solid does not flow to take on the shape of its container or expand to fill the entire volume available.

The atoms in a solid are tightly bound to each other, either in a regular geometric lattice (crystalline solids) or irregularly (amorphous solid).

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A liquid that is thin and easy to pour such as water.

Thin liquids is a non-Newtonian fluids.

often cause choking and are harder to swallow than thick liquids.

Examples of thin liquids are water, coffee, milk, soda, broth, and soup.

thin liquids flow faster that thick liquids.

this thin liquids usually used for treat patients that have dysphagia disease.

viscosity of liquid food by addition of food-thickening agents and/or use of ready-to-serve pre-thickened fluids food or know as thin liquids.

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According to Oxford dictionary, the paste is the  thick, soft, moist substance typically produced by mixing dry ingredients with a liquid

Food paste is known as semi-liquid colloidal suspension.

The example of food paste product is miso paste.

Miso paste is basically consist of fermented soybean

The soybeans is soak for overnight before cooking.

The soybeans is mashed into paste and been placed in a large mixing bowl.

The mashed soybeans is mix with koj and salt.

the left water for boiling soybenas is added to mashed soybenas with koji to achieve a good consistency of food. (create semi-liquid colloidal suspension)

the Miso can be consumed after 6 months.( The miso become fermented

The ingredients that would have the most impact of viscosity is the mashed soybeans, water and koji.

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Very viscous liquid is a type of non-Newtonian fluid.

Example of very viscous liquid is honey.

Honey is type of near-Newtonian liquid.

It affects not only viscosity of honey, but also its rheological properties

The honey selected proved to have a measurable elastic component in oscillatory shear testing so is not a purely Newtonian liquid but provides a close approximation.

Measurable visco-elastic behaviour has been reported previously for honeys by Witczak et al. (2011).

The honey was found to be Newtonian in steady shear tests.

but honey can be the non Newtonian fluid in the heather conditions.

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Soft solids are non-Newtonian fluids, which do not adhere to the same rules as ‘normal’ liquids.

Examples of soft solids are custard, butter, cheese and many more.

Sometimes they behave like a solid, and sometimes they behave like a liquid. For example, move quickly and firmly enough and it’s possible to walk on custard. But stop moving, and you will start to sink. This is because custard gets thicker or thinner depending on the rate at which you try to move it. This is one way in which non-Newtonian fluids differ.

Soft solid food are usually made up of ingredients which are easy to chew and soft.

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2.What kind of ingredient that would have most impact on the viscosity of these types of substances?

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2.What kind of ingredient that would have most impact on the viscosity of these types of substances?

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1. VERY VISCOUS LIQUID - HONEY

The viscosity of honey is affected by water content where the lower the water percentage, the more viscous due to strong  inter-molecular forces between the sugar content in the honey.

2. SOFT SOLID - BUTTER,

the presence of water droplets may influence the rheological properties of butter. Besides, the shape and size of the fat crystal would also be expected to have an effect on hardness of butter.

3. VISCOUS LIQUID- TOMATO SAUCE

In tomato sauce, starch would added to increase the viscosity.  When heated, the granules molecules of starch will swell and water moving in. Water molecules will trapped inside make the sauce thicken.

4. PASTES -  MISO PASTE
Miso generally made from soy and it can be said that soymilk protein content and soybean variety also influenced the viscosity.

5. HARD SOLIDS- HARD CANDIES
basically, hard solid are preferable
only to certain types of food such as hard candies. Water content and sugar content in hard candies gives the most impact to obtain the desired hardness.

6. THIN LIQUIDS- WATER OR DRINKS.
In coffee, solutes give huge changes on the viscosity of this thin liquids. Solutes such as sugar or creamer can be added to drinks while corn starch also can be used as thickener in food products.

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In general, viscous liquid can also be known as supercooled liquid and glassforming liquid.

Example of viscous liquid include tomato sauce. Tomato contains pectin which is a complex carbohydrate. The processing of tomato sauce involves two stages, primary processing and secondary processing.

Primary processing usually involves at least either hot- or cold breaking of the tomatoes and a concentration step. In the concentration step, water is removed from the tomato pulp, so as to obtain a more viscous sauce. The water removal can be done by many ways, heating is the  most common method. The so-obtained thickened paste or puree can be stored or directly further processed into a range of finished products such as tomato sauce.

To obtain the viscous tomato sauce, starch is added. When tomato is heated with liquid, starch will absorb the water and expand. Thus, its volume will increase.

The rheological properties that affect the viscosity of the sauce are temperature and starch.