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.
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5:03 am Thu
Apr 11, 2013
Gloppy syrups gotta glop. Here's why.
Astonishing X-ray image of the whole sky
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10 deals too good to miss out on from TVs to CBD gummies
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Fried foods are a weakness for many of us. There’s nothing quite like that extra crisp crackle on chicken, fries or onion rings. And for years, our arteries have been paying for the privilege. Lately, the air fryer has been a godsend for those who love the fried stuff but love their body too. If […]
