Physical Properties
Though cooked custard is a weak gel, viscous and thixotropic, a suspension of uncooked custard powder (starch) in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant, which is to say that it becomes more viscous when under pressure. This suspension is termed oobleck and often used in science demonstrations of non-Newtonian fluids. The British popular-science programme Brainiac: Science Abuse demonstrated dilatancy dramatically by filling a swimming pool with this mixture and having presenter Jon Tickle walk across it; this was called "walking on custard."
Read more about this topic: Bird's Custard
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