the property of certain gels and emulsions of becoming fluid when agitated and then setting again when left at rest
Origin of thixotropy; from Classical Greek thixis, touching (; from thinganein, to touch: see thigmotaxis) + -o- + -tropy
The property exhibited by certain gels of becoming fluid when stirred or shaken and returning to the semisolid state upon standing.
Origin of thixotropyGreek thixis, touch (from thinganein, thig-, to touch; see dheigh- in Indo-European roots) + –tropy.
From Ancient Greek Î¸Î¯Î¾Î¹Ï‚ (thiksis, “touching") + Ï„ÏÎ¿Ï€Î® (tropÄ“, “turning") (from Ancient Greek Ï„ÏÎÏ€Ï‰ (trepÅ, “turn, change")).