this post was submitted on 08 Jul 2024
179 points (96.9% liked)
Asklemmy
43746 readers
1369 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Funny my grandad had a little rhyme related to your ketchup effect:
"If you do not shake the bottle, none'll come and then a lot'll"
Clearly ketchup bottles have been a bigger influence on culture than we realised
Shaking the ketchup bottle is a great pro tip. No idea why it works but it does.
Vigorous shaking mixes the thicker areas (where the sauce has settled) and the thinner (more watery) areas so they now have the same viscosity (pouring characteristics). Most importantly, this lets the mass of sauce slide cleanly down the bottle, helping the air bubble to also slide up in one unit at the same time, preventing the “air-lock” blockage at the opening. Important Note: Before vigorously shaking any container, ensure that the cap is truly secured! Now you are in control!
I think what you said is true but that also ketchup as a material is shear thinning—meaning as you shake or tap the bottle, this creates stress or “shear” on the liquid which causes the viscosity to decrease. It also takes a little bit of time for the liquid to re-thicken, so it will actually pour pretty well a few seconds after shaking it.
https://www.scientificamerican.com/article/ketchup-is-not-just-a-condiment-it-is-also-a-non-newtonian-fluid/
Bravo!
Wife has this bad habit of not closing stuff all the way. Learned this the hard way :D
Especially hot sauce. I missed that the cap wasn't closed on some... I think Sriracha, and ended up pepper spraying myself. The waitress was very concerned.
BTW, actually getting pepper sprayed is MUCH worse. Getting bear sprayed is worse and also disgusting, because on top of the pain and misery, it also has a really gross musk stank. It took A LOT of washes with vinegar to get the smell out of the clothes I was wearing.
Do not recommend getting spicy stuff of any kind in the eyes.
Aeration of the ketchup causes regions of elasticity, and the vacuum lock fails when any part of it has 'give'.
I really love both ketchup effects here:D