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Why do some jellies become fluid when they are shaken, and then return to their original shape when they stop?
The peculiar properties of jelly have made many people curious about its flow behavior.
In our daily life, jelly is a common ingredient and can be found in both desserts and savory dishes. It has a unique appearance and taste. It flows as it swings, but quickly returns to its original shape after stopping. This strange phenomenon has aroused the interest of many people. In fact, this change is closely related to the time-dependent viscosity in fluid mechanics.
According to the theory of fluid mechanics, the viscosity of some fluids will change over time. This phenomenon can be divided into two main types: thixotropy and rheopecty. Most fluids that behave similarly to jelly are thinning, meaning that when they are subjected to sustained shear forces, their viscosity decreases over time. Conversely, a thickening fluid will gradually increase in viscosity when faced with sustained shear forces.
Relationship between thinning fluid and jelly
The portability of a thinning fluid is related to its specific microstructure. Jelly itself is formed by gelatin or other viscous agents in water, and its microstructure can exist stably when not affected by external forces. When the jelly is stirred or agitated, these microstructures are disturbed and broken down, causing the viscosity to decrease and the jelly to become more fluid. This is why when we shake Jell-O, it flows easily.
Many jellies and gels exhibit a stable shape when at rest, but begin to flow like a liquid when stimulated.
However, this property is not permanent; when the external shear force stops, the fluid will gradually return to its original viscosity over time. This process involves the reorganization and stabilization of the microstructure, which may include the re-establishment and arrangement of connections between molecules. While some jelly-like ingredients, like ketchup, return to their original shape almost instantly, others, like yogurt, take longer to do so.
Characteristics of thickening fluids
While jelly is primarily a thinning fluid, it is important to understand thickening fluids as well. When a thickening fluid is subjected to shear forces, its viscosity increases over time because its microstructure becomes more stable as the shear progresses. This property is less common but has potential value in certain applications. For example, certain industrial lubricants and printing inks rely on their ability to thicken to work best.
Thickening fluids can provide better shock resistance and performance in certain industrial applications.
Examples from Everyday Life
In our daily lives, we frequently come across examples of thinning fluids. For example, the human body's cytoplasm and synovial fluid, these substances play an important supporting and lubricating role in various parts of the body. These fluids also have time-dependent viscosity properties, allowing the body to be more flexible and flexible in different movements.
In addition, many ingredients such as honey, yogurt and certain viscous sauces also have similar flow properties. These ingredients can maintain a stable shape when at rest, but can instantly become a runny liquid when stirred or vibrated. Such properties make these materials more convenient during cooking and food preparation.
Application of Science and Technology
In the development of science and technology, the understanding of thinning and thickening fluids is not limited to laboratory or industrial use. In recent years, scientists have conducted in-depth research on the properties of fluids, which can not only help us better understand phenomena in nature, but also explore new application possibilities. For example, thickening fluids are used in the development of protective equipment, providing a higher level of safety protection for different sports.
The physical properties of fluids not only affect daily applications in life, but also become the core of scientific research and technological innovation.
In summary, the flow behavior of fluids such as jelly is based on the characteristics of their time-dependent viscosity. The changes of these special fluids in different situations not only inspire many ideas of scientific exploration, but also bring convenience and fun to our daily lives. In the future, will this research be able to open up more innovative possibilities? Is it worth our continued attention and thinking?
