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Viscous polysaccharides such as guar gum delay absorption probably by impairing the access of luminal contents to the absorptive epithelium. Measurements of the electrical resistivity of saline solutions were carried out to determine if guar gum (0.5, 0.75 and 1 per cent w/v), in concentrations which impaired absorption in vitro, delayed diffusion of solutes or inhibited convection of luminal contents. Our results indicated that guar had no effect on the mobility of ions in a completely unstirred solution but delayed the time taken for saline solutions of different resistivity to achieve complete mixing, when they were brought into contact inside a vessel, which was rotated at a constant speed. The time taken to achieve complete mixing was directly related to the viscosity of the guar solutions. The effect of intestinal contraction on the absorption of glucose was simulated in an in vitro model, consisting of a length of dialysis tubing, alternately contracted at each end. Movement of glucose out of the dialysis tubing was increased by increasing the rate of contraction. The incorporation of guar gum into the solution prevented the rise in glucose uptake produced by increasing the rate of contraction. These effects suggest that guar probably reduces absorption by resisting the convective effects of intestinal contractions.