The Journal of Chemical Education has an article on mixing in non-Newtonain suspsensions that is visually appealing. They use blue maize flour, a material whose color is pH sensitive (I didn't know that). It goes through the color sequence shown below.
The authors are appropriately emphatic about the differences in mixing between laminar and turbulent settings (a distinction that any chemical engineering student understands, but few chemists do). Without getting into defining the Reynolds number and other engineering concepts, I'll keep it simple and say that with low viscosity fluids and high mixing speeds, you have turbulent flow and effective mixing. Conversely, with high viscosity fluids and low speeds, you have laminar flow and poor mixing . In turbulent flow, mixing is as easy as falling off a chair, but in laminar flow situations, effective mixing is only achieved with chaotic mechanisms .
Nonetheless, this is a good demonstration, one that I would have found helpful back when I was first learning of these issues. As more and more of our materials are produced from multiphase suspensions and emulsions, this knowledge will become that much more important.
 From Mixing in Polymer Processing ed, C. Rauwendaal, 1991, p. 2 "A polymer flow would have to be the size of the Mississippi River and moving at hundreds of miles per hour to have [turbulent flow]."
 The chaotic mechanism that most people are familiar with is kneading bread. You have a very high viscosity material and (besides building up the gluten network) you want to mix the ingredients very thoroughly. So you stretch and fold and turn, and stretch and fold and turn, and...