Non-Newtonian Fluid from Cornflour

Chris Smith demonstrates the behaviour of a rheopectic fluid, i.e., one whose viscosity increases with the strain rate. The fluid can easily be stirred at slow shear rates, but resists as the shear rate is increased. The jagged molecules are lubricated by water at slow shear rates, but lock against each other at higher strain rates. The fluid here is made using corn flour.
http://www.msm.cam.ac.uk/phase-trans

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