NON NEWTONIAN FLUID by https://padlet.com/erola_pampliega/1s60v71l2mkw Carla Torres, Berta Dong i Erola Pampliega en-us 2018-05-07 08:33:44 UTC 2024-10-28 03:41:24 UTC hello@padlet.com Material: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258437294 - Bowl
- 600g of Corn starch
- 0'5L of Water
- Digital scale

]]> 2018-05-07 08:37:31 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258437294 Hypothesis: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258438683 Maybe if we do a strong hit the dough will splash]]> 2018-05-07 08:43:55 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258438683 Procedure: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258439869 1- Put 0'5L of water in the bowl.
2- Measure 600g of corn starch with the digital scale
3- measure 0'5L 
2- Add the 600g of corn starch
3- ix the dough with your hands.]]> 2018-05-07 08:48:40 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258439869 Results: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440719 When you hit the dough, the dough is hard, like a solid but when you insert your hand slowly the dough is like a liquid.]]> 2018-05-07 08:52:00 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440719 Conclusions: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440798 This experiment demonstrates one property of fluids. So as you can see our hypothesis is false, because when you give a strong hit to the dough it doesn't splash, it's only a solid.]]> 2018-05-07 08:52:12 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440798 Question: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440947 What do you think it will happen when you hit the dough?]]> 2018-05-07 08:52:48 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258440947 Analysis of the results: erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258441883 This happends because the dough of water with corn starch is a non-newtonian fluid. This means that doesn't follow the viscosity law. 
In the non-newtonian fluids when we apply an effort on its surface the viscosity increases a lot. The stronger the pressure, the stronger will be the viscosity and will prevent the surface of the liquid from becoming deformed. And this is the reason why the dough is like a solid when you apply a strong hit.]]> 2018-05-07 08:56:50 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258441883 erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258627554 2018-05-07 17:07:10 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258627554 erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258628048 2018-05-07 17:08:10 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/258628048 erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/259431561 Applying a strong pressure.]]> 2018-05-09 19:23:41 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/259431561 erola_pampliega https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/259433548 Applying slowly a hand.]]> 2018-05-09 19:29:45 UTC https://padlet.com/erola_pampliega/1s60v71l2mkw/wish/259433548