The illustration turned out to be dark overall.
I might recolor it
I love these bones so it was fun to draw them.
Fatal error belongs to @fatal-error-blog
oobleck belongs to @a-v-j
geno & error belongs to @loverofpiggies
Afterdeath Geno belongs to @naomiisenju
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Reblog for sample size xoxo
(Also if you vote yes and know someone called Oobleck can u please put me into contact with them)
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Oobleck is the perfect word to describe what that liquid - solid is.
It's oob and bleck.
Oobleck.
It sounds just like it is.
For those who dunno what oobleck is, it's
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Illustration line drawing for header.
I packed only what I liked.
I'll finish it later
Afterdeath Geno belongs to @naomiisenju
geno & error belongs to @loverofpiggies
Fatal error belongs to @fatal-error-blog
oobleck belongs to @a-v-j
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Consider, a lovecraft type story, but instead of non-Euclidean geometry, it’s just non-Newtonian fluids.
Oobleck
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What are non-Newtonian substances?
Post #7 on Physics and Astronomy, 17/10/23
Welcome back,
Many of us may have heard of Oobleck. A substance that blew up on creative channels in YouTube, made of two, simple ingredient: cornstarch and water.
My interest in this was piqued while making custard. I always look for shortcuts, so in the midst of mixing up Bird’s Custard, I noticed the [should-be] liquid was proving unusually difficult to mix. Out of curiosity, I gave it one, hard punch. It hurt. Strange, right? It should have just splashed straight out of the bowl, but it acted as solid as your average object.
I randomly asked my science teacher about this on a summer day in year seven (five years ago… isn’t that crazy?) and she returned the phrase, “non-Newtonian fluid.” And it was stuck in my head ever since.
So, what is the definition of non-Newtonian fluid? According to ScienceDirect, a non-Newtonian substance is one that does not adhere to Newton’s law of viscosity. Viscosity is the measure of how thick, or easy to pour, a fluid is; a measure of its internal friction, according to Oxford Languages.
One example that may have gone unnoticed to you, the average Joe, is actually within ketchup bottles. You need to get some ketchup out of the bottle, but it won’t budge, so what do you do? You hit it. Then the ketchup becomes that slight bit more liquidy and falls to the bottom, so you can squeeze it out.
There are four types of non-Newtonian fluids:
Dilatant: This means viscosity increases with increased stress. An example can include Oobleck, like I mentioned before.
Shear thinning: This means viscosity decreases with increased stress. An example can include the ketchup, as before.
Thixotropic: This means viscosity decreases with stress, over time. An example can include honey. Honey softens up the more you stir it. I would say ice-cream, too, but temperature plays its role in that, so that’s not totally correct. But the concept is there.
Rheopectic: This means viscosity increases with stress, over time. An example can include double/whipping cream. The more you beat it, the more solid it becomes, the more it holds its shape. Maybe bread dough, too, since the more you knead it, the tougher it becomes (and with rest, it loosens up).
The easiest way to describe Oobleck, specifically, works is to imagine the particles. When you add water to the cornstarch, the starch doesn’t dissolve. It just remains there in suspension. If you move your finger through the Oobleck slowly, you give the particles within the Oobleck time to move around your finger, so you don’t experience any obstacle. However, if you then try to run your fingers through it quickly, the particles have little to no time to move out of the way, so it feels very solid. That’s what creates the odd feeling when you play with Oobleck.
Try it yourself! Mix together equal parts cornstarch/cornflour and water. I’d recommend doing it a bit slowly since it can be a pain to mix together after a while. But you’ll soon have a very strange but fun-to-play-with substance!
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Sources:
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