Non-Newtonian Liquids

The video explains the properties of liquids as described by Isaac Newton, focusing on how they take the shape of their container and flow. It distinguishes between Newtonian liquids, affected by temperature and pressure, and non-Newtonian liquids, which change behavior under force. Examples like whipped cream, ketchup, and toothpaste illustrate how non-Newtonian liquids can become thicker or thinner when stressed. Despite their common use, the molecular mechanisms behind these behaviors are not fully understood.

What are the key properties of liquids as described by Isaac Newton?

Why is it important to select oils carefully for use in very cold conditions?

How do non-Newtonian liquids behave differently from Newtonian liquids when a force is applied?

Can you provide an example of a non-Newtonian liquid and explain its behavior?

What happens to the viscosity of tomato ketchup when it is shaken?