Custard is solid or liquid

Answer 1

i think it is a liquid because when you pour it out it's all runny and flows well and only liquids are runny and they flow well. Also some solids are squashible like bread, bread (the solid) isn't squashible its the air inside that allows it to squash so you cant squash solids you only squash the air inside the solid, custard isn't squashible and if you cant squash something it doesn't have air so it can't be a gas and it can't be a solid so it's a liquid.

Answer 2

hi im Stef n im doin this im Chem @ de mo so i thought it b gd if ya new =) dependin on how thick the custard is n how long u leev it it'll b solid but wen its warm (or not thick) it'll b more liquid =D so ther ya hav it !!

Answer 3

Custard is a non-Newtonian fluid. Non-Newtonian fluids change viscosity when stressed or impacted.

Try this experiment. Add cold water to custard powder until is a thick liquid.

• Pour it from a cup onto a clean surface.
• Then hit it with the flat of your hand.
• Then try to pick it up.

For a few seconds the liquid becomes solid and you can easily pick the custard powder and put it back in the cup.

A much more fun experimient is to take an old sound speaker, put the custard and water mix into the cone and then send an audio tone to the speaker. The custard will start writhing and seething as if it were alive. Take a look on YouTube and you will see lots of people doing this. Ill add a link in the URL. Take a look its like something from an Alien movie.

There are other Non-Newtonian liquids and they have special names.

Thixotropic

Viscosity decreases with stress over time. For example Bees Honey. If you stir solid honey, it becomes liquid.

Rheopectic

Viscosity increases with stress over time. An example would be cream, the longer you whip it the thicker it gets.

Shear thinning

Viscosity decreases with increased stress. Tomato sauce is a good example of this. Shake a bottle and it gets more liquid.

Dilatant or shear thickening

Viscosity increases with increased stress. Oobleck, cornstarch and water, or custard powder and water & quicksand are amoung the liquids that fall into this nonmenclature.

Answer 4

Custard is a semi-solid mixture because it is a combination of liquid (milk or cream) and solid (egg yolk) components that thicken when heated. When custard is cooked, it forms a soft, creamy texture that is not fully solid but also not entirely liquid.

Answer 5

Custard is a liquid.