Gooey Science – Cornstarch – by Steve Spangler

Cornstarch is an important ingredient is lots of holiday recipes, but no one likes it more than our science guy Steve Spangler. Roll up your sleeves and grab some towels… it’s going to get messy in our 9NEWS science lab. #Cornstarch #Gooey #SpanglerScience Continue reading

How strong is Oobleck?

Oobleck is a mixture of water and cornstarch and an example of a non-Newtonian fluid. Oobleck behaves like a solid when squeezed and behaves like a conventional fluid once the applied pressure is released.

Check out my collaboration with Mark Rober here :…

Cornstarch & Water – Explained by Physicists

Heinrich Jaeger, William J. Friedman and Alicia Townsend Professor in Physics, and Scott Waitukaitis, a graduate student in the Physics department, have published a report in the July 12 issue of Nature on the process of impact-activated solidification that occurs when compressive forces are applied to fluid-grain suspensions. The two researchers conduct experiments with a mixture of cornstarch and water that is classified as a non-Newtonian liquid. Their work examines the strange behavior of the cornstarch-water liquid, which instantly changes into a solid within the area of impact. The behavior of non-Newtonian liquids has puzzled scientists for decades, and Waitukaitis and Jaeger’s report sheds new light on this longstanding problem in suspension science.

The Lollipop Hypothesis

It’s not just generations of children who have pondered how many licks it takes to reach the center of a lollipop. Mathematicians studying fluid dynamics at NYU’s Applied Mathematics Lab designed experiments to watch how lollipops dissolve, and in doing so answered this epic childhood question. Help test their results by taking the Science Friday Lollipop Challenge!

Produced by Emily V. Driscoll
Filmed and Narrated by Luke Groskin
Music by Audio Network