- Which is denser, custard or water?
Oh and custard is not non-newtonian. The Brianiac used a cornflour mix (In Richard Hammond’s pool). It has to do with particle to liquid ratios. It’s why sand near the water is hard but when the water runs over it you sink.
If you doubt the above about custard get some and stir it quickly, now get some cornflour slowly mix in a little water until you have no lumps now stir it quickly.Posted 7 years agokevonakonaMember
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
As opposed to the cornflour thing which is just erm……..cornflour. As above it’s a solid to liquid ratio. custard has much less cornflour and so is not non-newtonian.Posted 7 years ago
you’d need loads more cornflour.CHBSubscriber
As said above, custard will be denser.
Also don’t confuse density with viscosity.
Its because custard is a solution and as crikey so beautifully put it, with solutions you can “get more molecule thingys in a given space”. Just like sea water, which is heavier due to disolved salt.Posted 7 years ago
Start getting air trapped in the custard though and all bets are off!theotherjonvSubscriber
ketchup also has a yield point. Get a bottle, turn it upside down and it won’t flow out.
Shake vigorously (shear it) and it will get less viscous and flow out. HOWEVER; even if you stop shaking it will continue to flow once started, even once the shear is removed.Posted 7 years ago
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