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Scientist Unlocks Key to Splat-Free Ketchup


Claire.

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Ketchup Bottle Physics: Scientist Unlocks Key to Splat-Free Sauce

If you've ever tried shaking ketchup out of a bottle, only to get more of the sauce on the table (or yourself) than on your fries, then you know the struggle is real. But now, a physicist has figured out the secret to spatter-free enjoyment of the popular tomato condiment.

The reason ketchup can be so difficult to get out of a bottle (that is, until an avalanche of sauce comes pouring out) is because ketchup is what's known as a "soft solid," and it moves only when the right amount of force is applied. According to scientists at Heinz — the originators of ketchup and its glass bottle — the optimal flow of ketchup is at 147.6 feet (45 meters) per hour. As such, the common method of tapping or whacking a ketchup bottle to encourage the sauce to come out is necessary, but what's the best way to keep the splatter at bay?

Read more: Live Science

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Does it make the farting sound when its done also?

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Science unlocks the secret?

Ha! So did chefs.....years ago....it was called the squeezable bottle!

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