Thixotropy and rheopexy describe time-dependent changes in اللزوجة. A thixotropic fluid’s viscosity decreases over time under constant shear stress (e.g., yogurt becomes runnier when stirred). A rheopectic (or anti-thixotropic) fluid’s viscosity increases over time under constant shear (e.g., some lubricants). These effects are reversible; the fluid returns to its original state after a period of rest.
