This typically happens when enough particles are suspended in the fluid.
The more viscous a fluid is, the more it resists flow due to internal friction.
Sauces cling to food and to our palates, but how do you get just the right thickness or stickiness? Scientists describe the thickness, or gooiness, of a fluid by its viscosity. With this science activity you can be a scientist, a cook and a crowd-pleaser all at the same time! The sauce has to be just the right texture, though, or your noodles are either swimming-or just one big glob! So how can you get just the right texture? Get ready to invite some friends over to taste test. There's nothing like your favorite comfort food after a long day, right? Maybe it's beef stew, a really great salad or many people's favorite-macaroni and cheese.
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