I mean, that behaves prefer solid. However, if us "mix" it v a spoon, it becomes liquid, or at least in the normal sense. The is additionally quite plastic, i m sorry complicates.
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My present guess is that it is either a glass or a gel, however I"m rather unsure about it.
The thickness that yoghurt is due to bacteria developing lactic acid and flocculating the casein molecules. There"s terrific article on this here.
We usually reserve the word gel for solution that screen a productivity stress. There room set yoghurts that would be described as a gel, but the more liquid yoghurts are just a non-Newtonian fluid.
Ice is able come "flow" under anxiety
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