Gloppy syrups gotta glop. Here's why.

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4 Responses to “Gloppy syrups gotta glop. Here's why.”

  1. awjt says:

    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.

    • Joanne Smith says:

      If you think Carmen`s story is exceptional..., 5 weeks ago my aunts step daughter got $5416 just sitting there sixteen hours a week from there apartment and they’re neighbor‘s step-aunt`s neighbour done this for five months and got paid over $5416 part-time On there computer. use the tips available on this page, . http://www.GoogleProjects2013.qr.net/kg1x

  2. relawson says:

    While searching for an oobleck http://en.wikipedia.org/wiki/Non-newtonian_fluid#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. Jorpho says:

    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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