What do coffee and ketchup have in common?

They both can be used as an example for thixotropy! Thixo… what?!?Thixotropy could in simple terms be called the effect of a fluid to be even more “liquid” after shaking it. With ketchup thats quite easy to show. Try to pour it out before and after you shook the bottle (should be a glass one for better visibility of the effect).
What about the coffee? Use a spoon to stir it up and then repeatedly knock to the bottom of your cup. The pitch will degrade while the coffee stirs slower and slower.
While I consider the latter funny, the ketchup thingy might at least be useful…

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About Jörn Dreyer

learned in a bank, studied business informatics, took the red pill and went down the rabbit hole of software engineering, working on my Ph.D.