Mechanism of Oobleck - Non-Newtonian Fluid

SgrA*
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Hi,

What is the molecular-level mechanism of shear-thickening of oobleck (cornstarch-water paste)?
 
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I don't think there is a molecular level mechanism - I am under impression it is an effect of the interaction of starch grains, which are composed of many polymer molecules.

But I can be wrong.
 

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