Name: Why is ketchup so hard to pour?
Uploaded: 2019-02-22T18:58:11Z
Duration: 4 min 14 s
Description: Ever go to pour ketchup on your fries...and nothing comes out? Or the opposite happens, and your plate is suddenly swimming in a sea of red? George Zaidan describes the physics behind this frustrating phenomenon, explaining how ketchup and other non-Newtonian fluids can suddenly transition from solid to liquid and back again. [Directed by TOGETHER, narrated by George Zaidan].

Ever go to pour ketchup on your fries...and nothing comes out? Or the opposite happens, and your plate is suddenly swimming in a sea of red? George Zaidan describes the physics behind this frustrating phenomenon, explaining how ketchup and other non-Newtonian fluids can suddenly transition from solid to liquid and back again. [Directed by TOGETHER, narrated by George Zaidan].

George Zaidan: Why is ketchup so hard to pour?

Why is ketchup so hard to pour?

Ketchup's unpredictable flow is a tale of Non-Newtonian fluids, where force, or lack thereof, dictates its solid or liquid state.

Mastering ketchup pouring involves understanding its dual nature: a sharp hit for quick flow or slow, steady shakes for control.

Ketchup's dual non-Newtonian nature: sudden thinning under force and gradual flow over time, makes it a quirky condiment.