At room temperature, play-dough is solid(ish). But if you make a thin strip it cannot just stand up on it's own, so is it still solid?
On a more general note, what classifies or differentiates a solid from a liquid?
Answer
Play-Doh is mostly flour, salt and water, so it's basically just (unleavened) dough. There are a lot of extra components like colourings, fragrances, preservatives etc, but these are present at low levels and don't have a huge effect on the rheology.
The trouble with saying it's basically just dough is that the rheology of dough is fearsomely complicated. In a simple flour/salt/water dough you have a liquid phase made up of an aqueous solution of polymers like gluten, and solid particles of starch. So a dough is basically a suspension of solid particles in a viscous fluid. To make things more complicated the particles are flocculated, so you end up with a material that exhibits a yield stress unlike the non-flocculated particles in e.g. oobleck.
At low stresses dough behaves like a solid because the flocculated particles act like a skeleton. However the bonds between flocculated particles are weak (they're only Van der Waals forces) so at even moderate stresses the dough flows and behaves like a liquid. Dough, and Play-Doh, are best described as non-Newtonian fluids.
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