2006-11-29 10:08:34 · 6 answers · asked by leothelionator 2 in Science & Mathematics ➔ Chemistry
Mayonnaise is an oil in water emulsion. It is a liquid with thixotropic or pseudo-plastic rheology. These terms mean that the viscosity drops with increasing shear rate. This means you can spread it but it won't fall off when you turn the bread upside down.
2006-11-29 10:22:56 · answer #1 · answered by Flyboy 6 · 0⤊ 0⤋
Well, glass is a superliquid, you know? It actually runs down very slowly, so that the bottom gets thicker as the top thins out and flows downward!
Does mayo do that if you try to make a pane out of it? I'm guessing so.
That would make it a superliquid, or a liquid.
2006-11-29 18:12:53 · answer #2 · answered by starryeyed 6 · 1⤊ 0⤋
Mayonnaise is a colloid of an oil suspended in a liquid, vinegar. Egg is the agent that keeps it suspended. It is a semisolid, exhibiting charcteristics of both.
2006-11-29 18:18:10 · answer #3 · answered by science teacher 7 · 0⤊ 0⤋
Liquid. A rather viscous one, but definitely a liquid. It is a fluid whose shape is determined by its container.
2006-11-29 18:12:32 · answer #4 · answered by NoGodsNoMasters 2 · 1⤊ 0⤋
it is a liquid... just really viscous
that is why you can spread it... the intermolecular bonds aren't that strong enough to be a solid.
2006-11-29 18:49:23 · answer #5 · answered by dreamer 2 · 0⤊ 0⤋
i guess its a liquid, but at the same time the compounds are kinda stuck on each other so you got yourself a very "if-y" situation, im sorry i cant help you more.
....oh good! i was right, it IS a liquid =)
2006-11-29 18:12:48 · answer #6 · answered by Curious10106 2 · 0⤊ 1⤋