Why is it that the more the water is stirred, the easier it is to stir, but the more the batter is s

Because the water is Newtonian fluid and the batter isNon-Newtonian fluids

We may encounter this situation in our lives, if there is a bowl of water, it will be easier to stir when using chopsticks to stir quickly in a certain direction, and the water in the bowl will present a concave vortex at the same time. However, if flour is added to this bowl of water, the results will be different. At this point, if you stir again, you will find that stirring becomes more difficult, and the batter seems to climb up along the chopsticks.

Why this contrast?

Actually, in the classification of fluids in the physics of soft condensates, water and batter are fluids with two different properties, i.e., Newtonian fluids. Many common fluids in nature, such as water, alcohol, and air, are known as Newtonian fluids. For most low molecular weight fluids (smaller molecular weights), due to their isotropicness.

Properties, the viscosity coefficient remains basically fixed, and this type of fluid is a Newtonian fluid. The viscosity coefficient of a non-Newtonian fluid varies with the shear rate, with the higher the shear rate, the stronger the viscosity. In other words, if you want to stir this liquid quickly, you need to work harder, and the faster you go, the harder it feels.

This non-Newtonian fluid includes many polymer (large molecular weight) solutions, suspensions, etc.

The batter is made by adding water to the flour, which is a natural onePolymer compounds, so batter is a non-Newtonian fluid. Therefore, when we stir the batter, the faster the stirring speed, the faster the viscosity of the batter will increase and the more difficult it will be to stir naturally. At this point, the above questions can be more specific.

For water, when we stir constantly with chopsticks, due to centrifugal force.

the role of water molecules.

It spreads to the surroundings, so the water in the center part will be reduced and it will look like a concave vortex, which also causes the water to become harder and easier to obtain. However, in the case of batters, the flour polymers form anisotropy during mixing.

structure, and the polymer chains will be stretched and wrapped around the chopsticks. Shear force.

The larger and the higher the stretch, the more resilient the molecular chain itself will be. In this way, these flour polymers are squeezed towards the center, creating a creeping phenomenon known as the Weissenberg effect, which also makes stirring more difficult.

Because the more the batter is stirred, the better its viscosity can be made, and the water is actually very different to a large extent.

When you stir with chopsticks, the water molecules spread to the periphery due to centrifugal force, and there is less water in the center, which looks like a concave vortex, which makes it easier to stir the more you stir. The flour polymer forms an anisotropic structure in the agitation, the polymer chain will be stretched and wound on the chopsticks, the greater the shear force, the higher the degree of stretching, and the polymer chain itself will produce stronger recovery elasticity. In this way, these flour polymers are squeezed towards the center, thus forming a "pole climbing phenomenon", which also leads to the more difficult it is to stir.

Because the paste object is particularly viscous, when you stir more and more viscous, then the paste will become particularly dense, and it will not be stirred, it is a chemical principle of thermal expansion and cold contraction.

Batter is produced by adding flour to water, and flour is a natural polymer compound, so batter is a non-Newtonian fluid. Therefore, when we stir the batter, the faster we stir, the faster the stickiness of the batter increases, and the result is naturally the harder it is to stir.

Batter miànhù

The batter is also cooked into a sedan chair in the north, a delicacy, and it is called "batter chili".

Its production method is very simple, after the medium oil in the wok is hot, add the dried chili pepper and stir-fry, wait for the good spring to come out of the spicy smell, introduce the adjusted paste-like batter, and the pot can be out of the pot for a few minutes on low heat. Delicious, delicious, this production method was invented in the hard life of the working people of our country, which saves time and materials. And delicious, it is the crystallization of the wisdom of the working people of our country.

Batter, a semi-solid mixture commonly used in cooking, is usually made by mixing flour with water, or liquids such as eggs and milk. Leavening agents such as baking powder can also be added, or flour can be mixed with carbonated water to create a fluffier effect after cooking.

We may encounter such situations in our lives. If you have a bowl of water, you will feel that it is easier to stir it with chopsticks, and the water in the bowl will also show a concave vortex in the center at the same time. But if we add flour to flour, the result will be different.

At this time, we will find that the harder it is to stir, the more stable the batter will be, and the higher the viscosity, the greater the viscosity, the greater the viscosity. That said, if you want to stir this fluid quickly, you'll need a lot more skill, and the faster it is, the harder it will be to stir. This non-Newtonian fluid includes many polymer (large molecular weight) solutions, suspensions, etc.

The batter is produced by adding water to flour, and the flour is a natural polymer compound, so the batter is a non-Newtonian fluid. Therefore, the faster you stir, the faster the batter will become viscous and the stickier the result will be. At this point, we can be more specific about the problem of the blockade.

In the case of water, when we constantly stir with a chopstick-shaped mustache, the water molecules will diffuse to the outer ring due to the action of centrifugal force, so the central part will have relatively little water, which will look like a concave vortex, which will cause the more agitation, the easier it is. However, in the case of batter, the flour polymer forms an anisotropic structure during agitation, and the polymer chain is stretched and wound around the chopsticks. The greater the shear force, the greater the stretch, and the polymer chain itself will produce stronger repair elasticity.

This causes these flour polymers to squeeze towards the center, creating a pole-climbing phenomenon (also known as the Weissenberg effect), which also leads to more agitation. The more you stir, the harder it gets.

Water belongs to Newtonian fluids.

Batter is a non-Newtonian fluid. When we stir the batter, the faster we stir, the faster the viscosity of the batter increases, and naturally the more difficult it is to stir.

The main reason for this is that the batter is more or less a non-Newtonian fluid, so you may feel that you can't stir it up when you stir it, because it will become very thin all of a sudden. Water, it's a Newtonian fluid, and it's normal stirring.

Because the water is absorbed in the process of mixing the batter, the tighter it becomes.

The man asked Shui Yue's feet, and if his feet came out, its turbidity would become higher, so the longer the batter became, the more difficult it would be.

The water does not react like this all the time, and there is inertia, and the batter gets tighter and tighter the more you stir it.