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🎤 Karaoke Week 4 - 2010s Hits! 🎤
#KaraokeThursdays #Karaoke #earn
Call me maybe by Carly Rae Jepsen
Release on September 20,2012
It was first released in Canada as the lead single from her EP Curiosity and later included on her album Kiss (2012).
I'd truly appreciate your support for my entry in the Karaoke Earn Challenge. If you enjoy my performance, please take a moment to show some love. Every bit of support means a lot to me! 🥰
Thank you so much, and best of luck to all the participants! Let's enjoy the music and have fun together! 🎵
#KaraokeThursdays #Karaoke #earn
Call me maybe by Carly Rae Jepsen
Release on September 20,2012
It was first released in Canada as the lead single from her EP Curiosity and later included on her album Kiss (2012).
I'd truly appreciate your support for my entry in the Karaoke Earn Challenge. If you enjoy my performance, please take a moment to show some love. Every bit of support means a lot to me! 🥰
Thank you so much, and best of luck to all the participants! Let's enjoy the music and have fun together! 🎵
0 reactions
At a molecular level, what is actually happening inside a shear-thickening non-Newtonian fluid when it is subjected to sudden force?
We've all seen the classic science experiment of mixing cornstarch and water to create oobleck. If you press it slowly, your hand sinks in as if it were a normal liquid. But if you punch it, it acts like a solid brick.
I know the macroscopic explanation is "shear-thickening," but I am trying to understand the exact physical mechanics occurring at the microscopic/molecular level.
When the sudden force is applied, what is happening to the cornstarch particles and the water molecules?
Are the water molecules being physically squeezed out from between the starch particles, causing massive friction?
Why doesn't this locking effect happen when you punch a similar mixture, like wet sand or flour and water?
What specific molecular geometry makes a substance shear-thickening?
#science
We've all seen the classic science experiment of mixing cornstarch and water to create oobleck. If you press it slowly, your hand sinks in as if it were a normal liquid. But if you punch it, it acts like a solid brick.
I know the macroscopic explanation is "shear-thickening," but I am trying to understand the exact physical mechanics occurring at the microscopic/molecular level.
When the sudden force is applied, what is happening to the cornstarch particles and the water molecules?
Are the water molecules being physically squeezed out from between the starch particles, causing massive friction?
Why doesn't this locking effect happen when you punch a similar mixture, like wet sand or flour and water?
What specific molecular geometry makes a substance shear-thickening?
#science
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Russia’s ex-space chief calls for “systematic zeroing out” of the Starlink satellite constellation
#current_events
#current_events
