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Originally Posted by Adam Same as custard powder, and it's called a thixotropic substance if my memory of school science is correct.
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This must be the only board where you start with Archey and end up debating custard! However, to fuel the debate further - thixotropic is the opposite of the effect seen with cornstarch - thixotropics substances decrease viscosity with shear force, where as cornstarch increases viscosity with shear force.
My prediction for 2007 - Hoyt bring out the custard cam, the harder you pull the faster it goes - its very messy to adjust, but can provide a light snack between ends.