Non-Newtonian viscosity of E-coli suspensions
  The viscosity of an active suspension of E-Coli bacteria is determined experimentally in the dilute and semi dilute regime using a Y shaped micro-fluidic channel. From the position of the interface between the pure suspending fluid and the suspension, we identify rheo-thickening and rheo-thinning regimes as well as situations at low shear rate where the viscosity of the bacteria suspension can be lower than the viscosity of the suspending fluid. In addition, bacteria concentration and velocity profiles in the bulk are directly measured in the micro-channel. 
J\'er\'emie Gachelin, Gast\'on Mi\~no, H\'el\`ene Berthet, Anke   Lindner, Annie Rousselet and \'Eric Cl\'ement
cond-mat.soft