Gloppy syrups gotta glop. Here's why.

Honey, maple syrup, all those delicious gooey, gloppy things have some really interesting physics behind them, says Adam Becker at New Scientist. Viscosity alone can't explain the way strands of syrup stretch and drizzle as you pour them. Instead, when we see a difference between pouring honey and pouring water, what we're really seeing is the effects of tiny ripples in the honey.


  1. I find it interesting that the molecular structure *internally* isn’t addressed in this predictive model.  What if the liquid is composed of large sugar chains, compared to simple sugars?  I wish I knew more, because this is very sweet science.

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  2. While searching for an oobleck recipe, I found that ketchup has the exact opposite properties. I learned a lot that day tumbling down the wiki trail.

    Non-Newtonian fluids are freaking cool!

  3. Did you ever read about the direction of spiraling syrup being attributed to the Coriolis effect (i.e. the direction of the Earth’s rotation), like the direction water spirals in as it goes down the drain?  That’s completely wrong, of course.

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