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.

thank you i had made oobleck but did not know the science behind it thank you for explaining

corn starch monster was funny. the Corn syrup experiment was so cool

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.

I like the starch monster hahaha

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.

"we going to mix this, to make a mixture."

There is a third hypothesis that involves surface tension in three dimensions, instead of just two.

Couldn't have said it better.

For the second hypothesis to work, wouldn’t that mean that when you more violently mix the corn starch, The areas that act like solids would be dry?

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

The year the king got angry with the sky

I used corn Flour is it the same thing?

What if you use heavy water and cornstarch

Hi how is reometer or whatever it is spelled?

2:58 It’s alive!!!

I was going to give it a like but they didn’t show the data 😕

2:22 me when i have coffee

Heavy water sodium bicarbonate and cornstarch

Cornstarch monster

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?

I wonder if they could use something like this for getting rid of fires.

You know heavy water 14 RADS the same stuff by product from a hydrogen generator heavy water use that

The red dye demonstration was remarkable but the rest not very understandable.

you need to add green coloring to make real oobleck.

2:33 *v i b a r a t e*

Don't look at the beehive look at the honey

The final experiment doesn’t prove anything other than that it took you some time to reverse the motion of the spindle.

Worst hayman kalb