Editing Non-Newtonian fluid (section)

===Ketchup===
[[Ketchup]] is a [[shear thinning]] fluid.<ref name=padb>{{cite book |title=Pump Application Desk Book |edition=3rd |first=Paul N. |last=Garay |publisher=Prentice Hall |year=1996 |isbn=978-0-88173-231-3 |page=358 |url=https://books.google.com/books?id=pww5cxwitHAC&q=thixotropic&pg=PA359}}</ref><ref>{{cite journal |title=Microscopy reveals why ketchup squirts |url=http://www.rsc.org/chemistryworld/News/2011/September/02091103.asp |journal=Chemistry World |last=Cartwright |first=Jon |date=2 September 2011 |publisher=Royal Society of Chemistry}}</ref> Shear thinning means that the fluid viscosity decreases with increasing [[shear stress]]. In other words, fluid motion is initially difficult at slow rates of deformation, but will flow more freely at high rates. Shaking an inverted bottle of ketchup can cause it to transition to a lower viscosity through shear thinning, making it easier to pour from the bottle.
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Ketchup behaves like a solid until even a slight force is applied to it. Once a force is applied, it acts like a liquid rather than a solid. If you have ever wondered why hitting the glass [[Heinz]] ketchup bottle on the bottom does not work, but a slight tap to the 57 imprint on the neck does, it is because hitting the bottle on the bottom only causes the ketchup at the very bottom to act like a liquid. The ketchup closer to the neck still acts like a solid blocking the ketchup from flowing out of the bottle. Hitting the bottle on the neck causes the ketchup at the neck of the bottle to act like a liquid and, thus, flow out of the bottle.

===Pancakes===
You can make tasty pancakes{{citation needed|date=February 2012}}, using [[potato starch]], [[sugar]] and eatable liquid, like milk or water, eggs optionally. Any starch solution shows properties of non-Newtonian liquid.
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