Video
Pouring custard
Custard is a weak gel, viscous and thixotropic. Being a non-Newtonian liquid, it changes its viscosity under stress.
Transcript
NARRATOR Custard is a liquid that is viscous and also thixotropic. Thixotropic means it has the property of flowing more readily if some force is applied.
Rights: The University of Waikato
Published:12 April 2010