For almost two years, Alessandro D’Amico—a macromolecular science and engineering student at Case Western Reserve University—conducted research related to the scientific effects of mixing cornstarch and water.
Under the supervision of Abhinendra Singh, assistant professor in the Department of Macromolecular Science and Engineering at Case School of Engineering, D’Amico sought to understand how the mixture begins as a liquid, but turns into a solid after being stirred for nearly two years.
Earlier this year, D’Amico’s research findings—included in an article titled “Topological insights into dense frictional suspension rheology: Third-order loops drive discontinuous shear thickening”—was published in The Journal of Chemical Physics.
