Have you ever wondered why ketchup is sometimes tricky to pour out of the bottle? Let’s find out!
Ketchup is thicker than water because it has something called higher viscosity. Viscosity is a measure of how much a liquid resists flowing. So, when you try to pour ketchup, it doesn’t flow as easily as water does.
Here’s another interesting fact: water and ketchup behave differently because they are different types of fluids. Water is a Newtonian fluid, which means its viscosity, or thickness, stays the same no matter how much you stir or shake it. On the other hand, ketchup is a Non-Newtonian fluid. This means its viscosity changes when you apply pressure. That’s why you often have to shake or squeeze the bottle to get the ketchup out.
Ketchup is made from tomatoes and other ingredients. If you look closely, the tiny pieces of tomato inside the ketchup are touching each other. This connection between the tomato bits makes the ketchup thicker and more resistant to flowing. That’s why it can be a bit stubborn when you’re trying to pour it onto your fries!
Now you know why ketchup can be hard to pour. Next time you use it, you’ll understand the science behind it!
Gather different liquids like water, honey, and ketchup. Pour each one from a spoon and observe how they flow. Record your observations and rank them from least to most viscous. Discuss why ketchup behaves differently from water.
Try to make your own Non-Newtonian fluid using cornstarch and water. Mix them to create a substance called oobleck. Experiment with applying pressure to see how its viscosity changes, just like ketchup!
Design a new ketchup bottle that makes it easier to pour. Consider the properties of Non-Newtonian fluids and how pressure affects them. Present your design to the class and explain your choices.
Examine ketchup under a magnifying glass to see the tomato bits. Discuss how these bits contribute to the thickness of ketchup. Create a drawing to illustrate how the tomato bits interact with each other.
Set up a race to see which liquid flows the fastest down a ramp. Use water, oil, and ketchup. Predict the outcome and then test your hypothesis. Discuss why ketchup might be slower and relate it to its viscosity.
Here’s a sanitized version of the YouTube transcript:
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It’s AumSum Time! Why is ketchup so hard to pour?
Actually, it’s quite easy!
First, compared to water, ketchup has a higher viscosity. Viscosity is the resistance of a fluid to flow, meaning ketchup resists flowing more than water does.
Second, water is a Newtonian fluid, while ketchup is a Non-Newtonian fluid. For a Newtonian fluid, the viscosity remains constant regardless of the pressure applied. In contrast, the viscosity of a Non-Newtonian fluid changes with pressure. This is why we need to apply pressure—like pressing hard—to pour ketchup.
Ketchup is made up of various ingredients, and if we look closely, the solid parts, such as the tomato bits, are actually touching each other. This physical connection among the tomato bits gives ketchup the strength to resist flowing, making it harder to pour.
To buy AumSum merchandise, visit AumSum.com.
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This version maintains the original content while removing informal language and ensuring clarity.
Ketchup – A thick, red sauce made from tomatoes, often used as a condiment. – In science class, we learned that ketchup is a non-newtonian fluid because its thickness changes when you shake it.
Viscosity – A measure of how thick or sticky a liquid is and how easily it flows. – Honey has a higher viscosity than water, which means it flows more slowly.
Fluid – A substance that can flow and take the shape of its container, such as a liquid or gas. – Water and air are both examples of fluids because they can move and change shape easily.
Newtonian – Describes fluids that have a constant viscosity and flow easily, like water. – Water is a newtonian fluid because its viscosity doesn’t change no matter how much you stir it.
Non-newtonian – Describes fluids that change their viscosity under stress or force, like ketchup. – When you squeeze a bottle of ketchup, it becomes less thick, showing it is a non-newtonian fluid.
Water – A clear, colorless liquid that is essential for life and has a low viscosity. – Water is a newtonian fluid, meaning it flows consistently and smoothly.
Pressure – The force applied to a surface per unit area. – When you dive deep into a pool, you can feel the water pressure increase on your ears.
Tomatoes – A red fruit often used in cooking and making sauces like ketchup. – Tomatoes are the main ingredient in ketchup, giving it its red color and flavor.
Ingredients – The different items or substances that are combined to make a product, like a food or chemical mixture. – The ingredients in ketchup include tomatoes, vinegar, sugar, and spices.
Flowing – Moving smoothly and continuously, like a liquid. – The river was flowing gently, making it a perfect place to study the properties of water.
