Question about cornstarch/ non Newtonain fluid

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The discussion centers on measuring the compressive ability of substances, specifically using Hooke's law (F = -kx) and the spring constant (k). Participants explore how different materials, like trampolines and beds, respond to compression, highlighting the importance of material properties. There is a specific inquiry about the force constant (k) of cooking cornstarch, a non-Newtonian fluid, and suggestions for experimental methods to determine it. The conversation also touches on Young's modulus as a relevant property for understanding material deformation. Overall, the thread emphasizes the need for experimental data to quantify the compressive behavior of various materials.
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How do you measure the ability of a substance to take compression? Do you use the force constant (k) of Hooke's law? F = -kx?

For example, what propoerty correlates with a trampoline's ability to take compression better than a bed?

Also, where can I find the force constant (k) of everyday items? More specificlly, I am looking for the force constant (k) of cooking corn starch, a non Newtonain fluid? Does anyone know it?
 
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k is a spring constant , k is measured by doing an experiment , putting a weight on and seeing how much it stretches but maybe you can see how mush cornstarch gives , by psi/distance and do some testing
 
Are you thinking of Young's modulus?
 

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