Getting ketchup out of the bottle isn’t always easy. However, shaking the bottle before trying to pour allows the thick, gooey ketchup to flow more freely because it becomes more fluid when agitated.

Substances with large intermolecular forces have fewer molecules escaping into the gas phase at a given temperature because the forces holding them in the liquid are stronger. Therefore, substances ...

Ketchup is famous for being hard to get out of the bottle even when there is plenty of it left. In fact, all liquid foods—from red wine to cooking oil—leave some residue in the container. The reason ...

The concept of rheology refers to a branch of physics that studies fluids. It examines how materials behave when they flow or deform!

The earliest attempt in the industry to link different viscosity cups' outcomes and associate each with mathematical formulas based on core measurements was made by a sub-committee within ASTM ...