Assertion: cooked custard | /r/HasProperty | weak gel
Facets:
value: in water
type: LOCATION
value: with the proper proportions
type: OTHER
Source sentences:
text: Cooked (set) custard is a weak gel, viscous and thixotropic; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time.
text: Though cooked custard is a weak gel, viscous and thixotropic, a suspension of uncooked custard powder (starch) in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant, which is to say that it becomes more viscous when under pressure.