Get Wet // Jonathan Cohen

Get Wet // Jonathan Cohen

This video captures the non-Newtonian properties of Egg Whites, as they are poured out of a beaker into a clear glass.

Report: https://drive.google.com/open?id=11OnubbTJAz7Z7HYYSuWk6D-FS9LyzFhz

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22 Comments. Leave new

  • Matthew Knickerbocker
    Sep 29, 2019 11:34

    I like how you added pepper particles to better visualize the flow, it really helps to see what’s going on.

    Reply
  • Kailey Shara
    Sep 27, 2019 22:20

    The background is a bit distracting (the edge of the paper is visible at top left), but I like your use of pepper to better visualize the fluid flow.

    Reply
  • Alejandra Abad
    Sep 27, 2019 13:23

    Woah, what are the particles of?

    Reply
  • Jared Moya
    Sep 27, 2019 12:52

    Very cool visualization of the flow. What are the little chunks inside the egg whites?

    Reply
  • Antonio Gueretta
    Sep 27, 2019 12:33

    Nice experiment. I would recommend a different lighting position to draw more attention to the fluid and not the background.

    Reply
  • Jason Fontillas
    Sep 27, 2019 12:10

    The black pepper was a great idea to demonstrate the movement more in the liquid.

    Reply
  • Robert Drevno
    Sep 26, 2019 20:49

    Great music accompaniment to the speed of the video! Interesting use of egg whites to show non-Newtonian properties of this fluid

    Reply
  • Jamie Frankel
    Sep 25, 2019 15:47

    The flow makes me really uncomfortable! good job, nice music.

    Reply
  • Sophie Adams
    Sep 25, 2019 12:35

    What are the black specks in this liquid?

    Reply
  • Jamie Frankel
    Sep 23, 2019 12:32

    I wish the camera was on a tripod so the image was not moving around as much. I like how you went forward and backward. Is there a way that you can slow this down?

    Reply
  • Dimario Cancanon
    Sep 23, 2019 12:17

    Appreciate the use of the slow mo video! Really adds to the flow content.

    Reply
  • Aaron Zetley
    Sep 23, 2019 12:16

    As a non-Newtonian fluid is an egg yolk shear thinning or shear thickening??

    Reply
  • Peter Armstrong
    Sep 23, 2019 12:15

    Nice job! the music gives it a nice feel to balance out the slight nastiness of the flowing egg whites.

    Reply
  • Audrey Viland
    Sep 23, 2019 12:14

    What do you think about the background? I enjoyed the shadows in the background, maybe a solid background would have produced a different feeling from the video.

    Reply
  • Nebiyu Tadesse
    Sep 23, 2019 12:13

    I like how you did this from just from things in your kitchen and the thought it took to make this happen.

    Reply
  • Peter Rosenthal
    Sep 23, 2019 12:13

    I like seeing the large clumps of egg white showing how the molecules of egg white like to stick to each other.

    Reply
  • I like the way the slow motion video looks and the pepper really helps to visualize the flow. Did you consider using food coloring just for fun?

    Reply
  • Faisal Alismail
    Sep 23, 2019 12:12

    Great experience showing the non-Newtonian properties, the video demonstrated the flow in a cool way!

    Reply
  • Brooke Shade
    Sep 23, 2019 12:12

    I think adding pepper to the egg whites really adds a lot. After watching and tracking individual pepper flakes helped me better understand the flow. I like the juxtaposition of the simplicity of using entirely kitchen materials that anyone has in their home right now to display some complex fluid dynamics.

    Reply
  • Mary Rahjes
    Sep 23, 2019 12:11

    Did you try to keep the speed of the flow consistent throughout the video? I like the use of black pepper as a seeding technique, it was very effective in showcasing the flow going on.

    Reply
  • Sam Brown
    Sep 23, 2019 12:11

    I really like how the fluid motion was depicted. I think the pepper was very effective for showing the fluid motion.

    Reply
  • Shalil Jain
    Sep 23, 2019 12:10

    Adding the black pepper was a great idea as it helps us visualize the flow easier. The lighting is good and the video is clear

    Reply

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