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?

Apparent Viscosity (Pa $\cdot \mathbf{s})$	Shear Rate (1/s)	Apparent Viscosity (Pa $\cdot \mathbf{s})$	Shear Rate (1/s)
0.396	249.096	2.207	51.413
0.598	167.090	2.413	47.971
0.790	133.307	2.580	44.767
0.988	108.264	2.790	41.064
1.194	91.034	3.017	38.983
1.412	77.892	3.227	37.010
1.596	67.828	3.450	35.138
1.805	61.132	3.649	33.363
1.996	55.107	3.859	31.678
2.207	51.413	4.080	30.078