What is the correct ratio of water to flour starch when making non Newtonian fluids?

Make non-Newtonian fluids.

The ratio of starch to water is 3:1.

Non-Newtonian fluids are very common liquids, such as tomato juice, starch liquid, egg whites, apple pulp, thick sugar water, soy sauce, jam, and condensed milk.

Agar, potato pulp, melted chocolate, dough, rice flour, and various food materials such as surimi and minced meat are also non-Newtonian fluids.

The correct ratio of water to flour "starch" when making non-Newtonian fluids is approximately

Non-Newtonian fluids refer to fluids that do not satisfy Newton's experimental laws of viscosity, that is, fluids that do not have a linear relationship between their shear stress and shear strain rate. Non-Newtonian fluids are widely found in life, production and nature, such as human blood, lymph, sac fluid and other body fluids, as well as "semi-fluids" like cytoplasm are non-Newtonian fluids. It has the characteristics of jet expansion, climbing rod effect, tubeless siphon, turbulent drag reduction, wire drawing, shear thinning, continuous drip effect, liquid flow and so on.

The correct and correct proportions are Nana. Starch accounts for 3% water or recommended weight. 0 o'clock two.

Corn starch can be mixed with water at a ratio of 2:1 to make a non-Newtonian fluid, and its viscosity will change due to pressure or velocity, and it may become a solid-like state when the viscosity increases.

A fluid that does not satisfy Newton's experimental law of viscosity, a substance whose properties are between a liquid and a solid. When subjected to greater pressure or impact, it will become very hard and have the nature of solid; When there is less pressure or impact, it becomes soft and has a liquid nature.

To put it simply, substances with this property belong to non-Newtonian fluids, which are widely present in life, production and nature, such as human blood, cytoplasm, ink, polymer polymerization of concentrated solutions, etc.

Characteristics of non-Newtonian fluids: jet expansion, rod climbing effect, tubeless siphon, turbulent drag reduction effect, etc.

Jet swelling effect: When a non-Newtonian fluid is forced to flow from a large container into a capillary, and then out of the capillary, the diameter of the jet can be found to be larger than the diameter of the capillary. This characteristic is exemplified by the production of cheese.

Swelling phenomenon at the outlet of the jet stream for cheese production.

The climbing rod effect refers to the phenomenon that the non-Newtonian fluid is placed in a beaker, and the experimental rod is rotated, but due to the action of centrifugal force, the non-Newtonian fluid flows towards the center of the cup and climbs up along the rod, and the liquid surface becomes convex.

Summary. Hello, first of all, prepare water and starch. (Starch can be potato starch, corn starch, sweet potato starch).

Add water to the container, then add your favorite coloring (even without coloring) and stir well.

Add the appropriate amount of starch to another container.

How to do non-Newtonian fluids without starch.

Hello Hu, first prepare water and starch. (Starch can be potato starch, corn starch, sweet potato starch). 2.

Add water to the container, then add your favorite pigment for toning (no pigment is fine), stir well. Pants Town 3Add the appropriate amount of starch to another container.

Is flour OK.

No. Flour with salt too.

Only starch can be used at the moment.

Neither. Thanks, I see.

Hope you can.

The steps to make a non-Newtonian fluid out of starch are as follows:

Materials required: potatoes, water.

Tools required: knife, wall breaker, brother-in-law basin, chopsticks, gauze, sieve.

1. Peel the potatoes with a knife, then cut them into cubes, and then put them in a wall breaker with water to crush.

2. Put the mashed potatoes into the gauze prepared in advance, and then soak the whole gauze in a basin filled with water.

3. After soaking, take out the mashed potatoes and gauze and set aside, and let the water in the basin stand for 4 hours.

4. After standing still, gently pour out all the water in the basin until only the bottom of the potato flour is left in the basin, and let it become powder in the form of natural drying.

5. Filter the powdered potato flour through a sieve, then take out a part of the filtered potato flour, pour an appropriate amount of pure water into it, and stir it with chopsticks, and a non-Newtonian fluid that looks like water but is actually solid is completed.

Non-Newtonian fluids are fluids whose flow behavior changes when applied to force, common examples include corn starch solutions and glass syrup. In addition to the use of starch, there is also its liquid shanta method to make non-Newtonian fluids, here are some of the methods:

Use shampoo and corn flour: Mixing the right amount of shampoo and corn flour together can make a viscous liquid with non-Newtonian fluid properties.

Use gelatin and water: Add an appropriate amount of gelatin to water and heat until the gelatin is completely dissolved, and after cooling, you can get a viscous liquid with the properties of a non-Newtonian fluid.

Use of oil and corn starch: Mixing the right amount of oil with the starch in the corn front can make a viscous liquid with non-Newtonian fluid properties.

Use boric acid and clay: Mix an appropriate amount of boric acid and clay together, add water and stir well to obtain a viscous liquid with the properties of a non-Newtonian fluid.

It should be noted that the properties of non-Newtonian fluids obtained by different manufacturing methods may be different, and the base thickness needs to be selected according to the actual situation for specific applications.

Flour and water to make a non-Newtonian fluid method is as follows:

Prepare the ingredients: flour, water.

Production process: 1. Pour the flour into the empty bowl, add water and stir.

2. Add water slowly during the stirring process, and you can add a little starch appropriately.

3. Until you can use your hands to fight and enter slowly, but you can't reach in hard.

instance

Non-Newtonian fluids are widely found in life, production, and nature. The vast majority of biofluids are non-Newtonian fluids by definition. A variety of bodily fluids such as blood, lymph, and sac fluid, as well as "semi-fluids" such as cytoplasm, are non-Newtonian fluids.

Concentrated solutions and suspensions of polymers are generally non-Newtonian fluids. Polyethylene, polyacrylamide, polyvinyl chloride, nylon 6, PVS, celluloid, polyester, rubber solution, various engineering plastics, chemical fiber melts, solutions, etc., are all non-Newtonian fluids.

Petroleum, mud, coal-water slurry, ceramic pulp, paper pulp, paint, ink, toothpaste, silk regeneration solution, well washing and completion fluid for drilling, magnetic slurry, coating of certain photosensitive materials, foam, liquid crystal, high sand water flow, debris flow, mantle, etc. are also non-Newtonian fluids.

Tomato juice, Xiaoque starch liquid, egg white, apple pulp, concentrated sugar water, soy sauce, jam, condensed milk, agar, potato pulp, melted chocolate, dough, rice flour dough, and various myme-like food materials such as surimi and minced meat are also non-Newtonian fluids.