1. Rheological properties of AB materials are important to engineers and scientists.

The knowledge
of rheological properties is important to engineers at is useful in designing mechanical handling
systems of agricultural product where deformation and flow of the material occur. Also the
knowledge of rheological properties is essential for the proper design and operation of various
machines and also for understanding the pertinent transport processes in the operations. The
rheological models obtained from the experimental measurements can be useful in design of
food engineering processes.
The knowledge of rheological properties is important to scientists as it is necessary in food
science due to its utility in food processing operations and sensory characteristics. It gives
information about the microstructure of a food and it can be used to predict how the fluid will
behave in a process and in determining the energy requirement for transporting the fluid from
one point to another in processing plant, and also, Rheological parameters are useful in defining
the quality attribute of food products.

2. Shampoo – a Newtonian fluid and consists surfactants

Toothpaste – a non-newtonian fluid which has thixotropic property and very low yield value
Yakult -
Yugourt
Milk
Cheese – it is non-newtonian, elastic, and meltable
Juice
Coffee
Biscuits
Cheese curls
Mang tomas
Mayonnaise
Margarine
Peanut butter -non-newtonian
Biscuits
Bread
Glue
Jelly
Chocolates
Ink – it is non-newtonian fluid in which viscosity depend on shear rate