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Title: Rod Climbing

Description: This is called the Weissenberg Effect and results from viscoelastic normal stresses in the fluid. They give rise to a "hoop stress" or tension along streamlines. Commonly seen in viscoelastic foods like cake batter being mixed with an electric mixer

Credits: Gareth McKinley, Chris Rogers, Erich Tisch, NSF


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Contributed By: Erich Tisch

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