Getting Ketchup to Flow

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Most everyone is familiar with the difficulty of getting ketchup out of its bottle. Part of the trouble is that ketchup is a shear-thinning fluid, meaning that its viscosity decreases with an increasing rate of shear. Thus, a shear-thinning fluid flows better once it starts moving. This is why the ketchup moves much faster once it is initially disturbed. LiquiGlide, a new coating material demonstrated above, has gained a lot of popular attention in the press recently for solving the difficulty of the stuck condiments. It appears that the coating reduces the static coefficient of friction between the food and the bottle, meaning that the ketchup starts sliding down the wall even before an increase in shear stress starts the flow. (submitted by @szescstopni)

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