{"id":53367,"date":"2015-03-03T18:00:00","date_gmt":"2015-03-03T15:00:00","guid":{"rendered":"http:\/\/www.fyysika.ee\/?guid=2562e2b2b7a60c7183d7bb6cd43fe01c"},"modified":"2015-03-03T18:00:00","modified_gmt":"2015-03-03T15:00:00","slug":"macroscopic-discontinuous-shear-thickening-versus-local-shear-jamming-in-cornstarch","status":"publish","type":"post","link":"https:\/\/www.fyysika.ee\/?p=53367","title":{"rendered":"Macroscopic Discontinuous Shear Thickening versus Local Shear Jamming in Cornstarch"},"content":{"rendered":"<p>Author(s): A. Fall, F. Bertrand, D. Hautemayou, C. Mezi\u00e8re, P. Moucheront, A. Lema\u00eetre, and G. Ovarlez<\/p>\n<p> Discontinuous shear thickening (an abrupt increase in viscosity) of corn starch is accompanied by a change in structure. Density inhomogeneities develop with a low density flowing layer forming around a high density jammed region.<\/p>\n<p>[Phys. Rev. Lett. 114, 098301] Published Tue Mar 03, 2015<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Author(s): A. Fall, F. Bertrand, D. Hautemayou, C. Mezi&egrave;re, P. Moucheront, A. Lema&icirc;tre, and G. Ovarlez<\/p>\n<p>Discontinuous shear thickening (an abrupt increase in viscosity) of corn starch is accompanied by a change in structure. Density inhomogeneities develop with a low density flowing layer forming around a high density jammed region.<\/p>\n<p>[Phys. Rev. Lett. 114, 098301] Published Tue Mar 03, 2015<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[182],"tags":[],"class_list":{"0":"post-53367","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-rss-teadus","7":"entry"},"_links":{"self":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts\/53367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53367"}],"version-history":[{"count":0,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts\/53367\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}