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rheopexy

[ ree-uh-pek-see ]
/ ˈri əˌpɛk si /

noun Physical Chemistry.

the property exhibited by certain slow-gelling, thixotropic sols of gelling more rapidly when the containing vessel is shaken gently.

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You may have read the word "simmer" in a recipe or two, but what does it really mean?
To cook in water that begins cold and then reaches a boil.
To stew in a sauce for a long time.
To cook in water, just below boiling temperature.
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Origin of rheopexy

First recorded in 1930–35; rheo- + -pexy

OTHER WORDS FROM rheopexy

rhe·o·pec·tic [ree-uh-pek-tik], /ˌri əˈpɛk tɪk/, adjective

Words nearby rheopexy

rheobase, rheology, rheometer, rheometry, rheomorphism, rheopexy, rheoreceptor, rheostat, rheostosis, rheotaxis, rheotron
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020