Many fluids are non-Newtonian. A classic non-Newtonian material is low-fat Mayonnaise [13]. The reason behind this is the modified starches and xanthan gum used to stabilize the water and oil...

Many fluids are non-Newtonian. A classic non-Newtonian material is low-fat Mayonnaise [13]. The reason behind this is the modified starches and xanthan gum used to stabilize the water and oil emulsion. The following data set is representative of one brand of mayonnaise.

a. Plot the data and discuss whether mayonnaise is a shear-thinning or shear-thickening fluid.

b. If you fit the data to a power law expression, what is the exponent you determine?