One of the mysteries of the English language finally explained.
The property of becoming less viscous when subjected to an applied stress, shown for example by some gels which become temporarily fluid when shaken or stirred.
- ‘When cold it is difficult or impossible to ‘shake out’ the stiffening due to enhanced thixotropy.’
- ‘A very desirable property in many applications is thixotropy, in which the material behaves as a gel or very viscous liquid at rest or subject to mild shear, but flows freely when subjected to a larger shear.’
- ‘Another property of muscles that increases resistance is thixotropy.’
- ‘A professor of organic chemistry at the University of Pavia, and two colleagues from Milan offered thixotropy as an explanation.’
- ‘In these cases, then, thixotropy cannot be the explanation.’
1920s: from Greek thixis ‘touching’ + tropē ‘turning’.
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