Soft Matter Kitchen - Manuka Honey & Thixotropy with Gerry Fuller

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A demonstration of the rheological concept of "thixotropy" using Manuka honey. Thixotropy refers to a time-dependent decrease in viscosity as stress is applied to a fluid, followed by recovery of the viscosity after the stress is removed. Special thank you to Professor Gerry Fuller from Stanford University for appearing in this video.

Support was provided by the Society of Rheology Venture Fund and the Rheology Zoo of the Ewoldt Group at the University of Illinois at Urbana-Champaign.

Music was provided by www.hooksounds.com
Title: Make It Happen