Atomic force microscopy reveals liquids adjust viscosity when confined, shaken

Getting ketchup out of the bottle isn’t always easy. However, shaking the bottle before trying to pour allows the thick, gooey ketchup to flow more freely because it becomes more fluid when agitated. The opposite is not typically true – a liquid such as water does not become a gel when shaken.

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<p><a href="http://www.physorg.com/news128768300.html">Atomic force microscopy reveals liquids adjust viscosity when confined, shaken</a></p> <p>Getting ketchup out of the bottle isn’t always easy. However, shaking the bottle before trying to pour allows the thick, gooey ketchup to flow more freely because it becomes more fluid when agitated. The opposite is not typically true – a liquid such as water does not become a gel when shaken.</p>