FW: RE: The full technical explanation. Impress your friends

I sent the Ketchup pouring technique to an engineer friend of mine (Ken Ford), and he has a different approach:

Actually, this is incorrect as well.  Ketchup is a Bingham fluid, which means that it acts like a solid until a required minimum level of shear is applied.  Upon application of the proper amount of shear, it flows like a liquid.  For best results:

 

1.  Hold the ketchup bottle on its side with the opening approximately 10 degrees below level.

 

2.  Move the ketchup bottle sideways, striking your hand with the shoulder of the bottle between your thumb and for finger.

 

3.  Repeat.

 

This will create shear as the force moves surface layer the ketchup (upper boundary layer) across the ketchup in the bulk region.

 

I guess this makes me a fluid dynamics geek?

 

 

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