Explores viscosity in Newtonian fluids, discussing shear stress, shear strain rate, and compressibility, with examples of shear thickening and shear thinning behaviors.
Covers the characteristics of Newtonian and non-Newtonian fluids, including their behavior under shear stress and practical applications in engineering.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
