Consistency may be related to viscosity: high consistency is high viscosity.
Placticity is the consistency.
Consistency Theory was created in 1200.
The Earth's liquid layers are (working outward from the core):The outer core (Molten iron and nickel)The mantel (A layer of hot rocks with the consistency of asphalt which flows)The hydrosphere (oceans)The atmosphere
absolute consistency is accurate and relative consistency is in a multipledata ,the must be relatively close to each other
The consistency of any sort of liquid. i.e. the consistency of soup or gravy or sauces.
Plasma is a yellow liquid.
To change a liquid to jello like consistency.
zerozeroConsistency limits and plasticityConsistency varies with the water content of the soil. The consistency of a soil can range from (dry) solid to semi-solid to plastic to liquid (wet). The water contents at which the consistency changes from one state to the next are called consistency limits (or Atterberg limits).Two of these are utilised in the classification of fine soils:Liquid limit (wL) - change of consistency from plastic to liquidPlastic limit (wP) - change of consistency from brittle/crumbly to plasticMeasures of liquid and plastic limit values can be obtained from laboratory tests.
A semifluid is a substance that has a thick consistency between being liquid and solid. In other words, a semifluid has both solid and liquid characteristics.
Liquid from the fruit expels during cooking. As you cook the fruit longer, the juice reduces into an almost syrup consistency.
A semifluid substance is matter having a thick consistency between solid and liquid.
If milk is anything other than a liquid of uniform consistency, then it has turned and should be disposed of.
Blood plasma is a pale yellow in color. It is liquid but has a thick consistency with elastic properties similar to that of ketchup.
Protoplasm is transparent and jelly-like. It is the consistency of an egg white, but a bit more runny and liquid.
Liquid egg can be either real or egg substitute. The real liquid egg contains egg that has been whipped and pasteurized to give it a smooth consistency. Either real liquid egg or egg substitute can be used in place of eggs in the shell.
Magma can have a consistency that ranges from syrup to rock. It depends on how fast the magma is flowing and what it contains.