Why does cornstarch thickens when perturbed but quicksand and ketchup thin, even though all are simply particles suspended in liquids?

09 September 2012 0 9K Report

Despite decades of study, no one yet understands why cornstarch thickens.

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Why is the norbornyl cation so stable?

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Is this a scam?

UK's Well-online Science Press sent an invitation to be a co-author and offers a payment of $30 per review.

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