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Jaeger is a co-author of the study, which was led by postdoctoral researcher Dr. Hojin Kim. Jaeger and Kim speculate that a better understanding of non-Newtonian fluids could help in the development ...

The most famous non-Newtonian fluid is probably Oobleck, a mixture of cornstarch and water. In this experiment, you will compare it to a lesser-known non-Newtonian fluid: ketchup. Tomato ketchup is a ...

The viscosity, or thickness, of non-Newtonian fluids is characterized by a sharp shift when the materials are stressed. This means that for certain materials, stress causes thinning. Ketchup can be ...

A hallmark of non-Newtonian fluids is that their viscosity—how thick they are—changes dramatically when the materials are under stress. For some materials, this means thinning with stress.

For a Newtonian fluid, the resistance to fluid flow – that is, its viscosity – is constant at a given temperature. Other types of fluids do not move quite as smoothly and easily.

These types of fluids are called non-Newtonian fluids. Peanut butter may stick more than flow – maybe you could consider this movement more chunky-style.

"For Newtonian fluids like water, the energy spectrum follows Kolmogorov's scaling with a scaling exponent of −5/3. This scaling is well-established and has been confirmed in many experiments ...