Los líquidos no newtonianos

The video explains the properties of Newtonian and non-Newtonian liquids. Newtonian liquids, as described by Isaac Newton, are affected by temperature and pressure. Non-Newtonian liquids, however, change their viscosity when a force is applied. Examples include whipped cream, which thickens when mixed, and ketchup, which becomes more liquid when shaken. These liquids are common in everyday products, and their molecular behavior is not fully understood.

Why is it important to choose oils carefully for use at low temperatures?

How does the viscosity of ketchup change when it is shaken?