The property exhibited by certain gels of becoming fluid when stirred or shaken and returning to the semisolid state upon standing.
The property of certain gels and emulsions of becoming fluid when agitated and then setting again when left at rest.
Origin of thixotropy
- Greek thixis touch (from thinganein thig- to touch dheigh- in Indo-European roots) –tropy
From American Heritage Dictionary of the English Language, 5th Edition
- From Ancient Greek Î¸Î¯Î¾Î¹Ï‚ (thiksis, “touching") + Ï„ÏÎ¿Ï€Î® (tropÄ“, “turning") (from Ancient Greek Ï„ÏÎÏ€Ï‰ (trepÅ, “turn, change")).