Will you please explain what a Newtonian fluid is?
I have a corn starch explanation if necessary.
Nevada, I'm still learning up on this. . but from what I gather one difference is the viscosity stays constant when shear forces are applied. As such they can be thinner oils but still provide protection against shear. I started looking into this when I saw how thin the gm synchromesh was that I bought. Another characteristic,.,. they will flow regardless of their apparent viscosity. As I saw it explained this way on one site is a good v isual .. .
Imagine you have two jars before you – one filled with mayonnaise, the other filled with honey. Assuming that both jars are affixed to the table’s surface with Velcro, imagine yourself dipping identical butter knives into each of the fluids at the same angle and to the same depth.
Imagine stirring the two fluids by turning the knives at the same speed while keeping the same angle of attack. Which of the two fluids was harder to stir? Your answer should be honey, which is a lot harder to stir than mayonnaise.
Now imagine detaching the jars from the Velcro on the table and turning the jars on their side. Which flows out of the jar faster, honey or mayonnaise? Your answer should be honey; the mayonnaise probably won’t flow at all by simply turning the jar on its side.
Which fluid is more viscous, honey or mayonnaise? If you said mayonnaise, you are correct… at least partially. Likewise, if you said honey you are partially correct.
The reason for this apparent anomaly is that when rotating the knife in both substances, the shear rate varies, while turning each jar on its side is simply measuring the static resistance to flow.
Because honey is a
Newtonian fluid while mayonnaise is
non-Newtonian, the viscosity of the mayonnaise drops as the shear rate increases, or as the knife is rotated. Stirring subjects the mayonnaise to a high shear stress, causing it to yield to the forcing action.
Conversely, simply setting the jar on its side subjects the mayonnaise to a low shear stress, resulting in little to no viscosity change, so it tends to stay in the jar.