Why Is Ketchup So Hard to Pour… Then Suddenly Too Fast? скачать в хорошем качестве

Why Is Ketchup So Hard to Pour… Then Suddenly Too Fast?

Why does ketchup refuse to move… and then suddenly pour out way too fast? In this video, we break down the surprisingly weird science behind ketchup’s “two modes” and why it behaves nothing like water. Ketchup is a non-Newtonian fluid with yield stress and shear-thinning behavior—meaning it can act almost like a soft solid when it’s resting, then become thinner and faster once it starts moving. That’s why shaking, tapping, or tilting the bottle harder often leads to the classic ketchup avalanche. We’ll also explain why squeeze bottles feel easier to control, and the real reason the famous “tap the 57” advice became a thing. If you’ve ever had a condiment disaster at the worst possible moment, you’re not alone—this is physics happening on your dinner plate. Like, subscribe, and tell me in the comments: what’s your worst ketchup (or condiment) spill story? Chapters 0:00 Ketchup “stuck… then flood” 0:40 Why ketchup isn’t a normal liquid 2:00 The moment it suddenly starts flowing 3:20 Why bottles make it worse 4:30 Why ketchup is made this way #Ketchup #FoodScience #Science #EverydayThings #NonNewtonianFluid