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Cornflower mixed with water creates a non-Newtonian fluid known as oobleck, which exhibits properties of both a liquid and a solid. When pressure is applied, the starch particles in cornflower bind together, causing the mixture to behave like a solid. Conversely, when the pressure is released, it flows like a liquid. This unique behavior is due to the interactions between the starch and water molecules, resulting in a suspension that responds differently under varying stress conditions.

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2mo ago

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