A Brookfield viscometer was used to evaluate the rheological properties of

a tomato concentrate at $20C.$ The following table shows the apparent

viscosity at varying shear rate:

a$)$ Is this tomato concentrate a shear thickening or shear thinning fluid?

Give reasons for your answer.

b$)$ Evaluate the parameters $K$ and $n$ in the power law model.

c$)$ Determine the apparent viscosity at a shear rate of $100s^{-1}.$