title: Shear thickening of corn starch suspensions: does concentration matter?
abstract: Suspensions of corn starch and water are the most common example of a shear thickening system. Investigations into the non-Newtonian flow behavior of corn starch slurries have ranged from simplistic elementary school demonstrations to in-depth rheological examinations that use corn starch to further elucidate the mechanisms that drive shear thickening. Here, we determine how much corn starch is required for the average person to ‘‘walk on water’’ (or in this case, run across a pool filled with corn starch and water). Steady shear rate rheological measurements were employed to monitor the thickening of corn starch slurries at concentrations ranging from 0 to 55 wt.% (0-44 vol.%). The steady state shear rate ramp experiments revealed a transition from continuous to discontinuous thickening behavior that exists at 52.5 wt.%. The rheological data was then compared to macro-scopic (~5 gallon) pool experiments, in which thickening behavior was tested by dropping a 2.1 kg rock onto the suspension surface. Impact-induced thickening in the ‘‘rock drop’’ study was not observed until the corn starch concentration reached at least 50 wt.%. At 52.5 wt.%, the corn starch slurry displayed true solid-like behavior and the falling rock ‘‘bounced’’ as it impacted the surface. The corn starch pool studies were fortified by steady state stress ramps which were extrapolated out to a critical stress value of 67,000 Pa (i.e., the force generated by an 80 kg adult while running). Only the suspensions containing at least 52.5 wt.% (42 vol.%) thickened to high enough viscosities (50-250 Pa s) that could reasonably be believed to support the impact of a man’s foot while running. Therefore, we conclude that at least 52.5 wt.% corn starch is required to induce strong enough thickening behavior to safely allow the average person to ‘‘walk on water’’.
authors.affiliation: Colorado School of Mines, Department of Chemical and Biological Engineering, Golden, CO 80401, USA.
authors.forename: Nathan C
authors.initials: NC
authors.lastname: Crawford
authors.forename: Lauren B
authors.initials: LB
authors.lastname: Popp
authors.forename: Kathryn E
authors.initials: KE
authors.lastname: Johns
authors.forename: Lindsey M
authors.initials: LM
authors.lastname: Caire
authors.forename: Brittany N
authors.initials: BN
authors.lastname: Peterson
authors.forename: Matthew W
authors.initials: MW
authors.lastname: Liberatore
mesh_terms: D010316:Particle Size; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013535:Suspensions / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays
chemical_list: D013535:Suspensions; D013213:Starch