Logo of the BBC announcer would say "This is BBC Television." while the globe spun. 1964 saw the creation of BBC1 and BBC2 brands, with the distinctive horizontal stripes across the screen. In April 1964, BBC2 was launched. Its logo was similar to that of BBC1, featuring the distinctive horizontal stripe, but with a large 2 in the centre with the BBC blocks beneath. As part of the publicity campaign for the new channel, artist Desmond Marwood created images of a kangaroo, named Hullabaloo with a baby named Custard in its pouch, to represent the new station. In 1969, when BBC 1 began broadcasting
Custard the other hand, a suspension of uncooked imitation custard powder (starch) in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant, allowing the demonstration of "walking on custard"; see the physical properties of custard powder. Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin also helps to maintain the milk-egg interface. The proteins in egg whites