سؤال قراءة ستيب محلول — فهم التفاصيل (تدريب 5617)

(1) Since 1876, when Henry Heinz first started selling ketchup in glass bottles, people have been arguing over the best way to get the condiment out of the packaging and onto their plates. A physicist decided to apply a little science to the matter and now has found what he calls a scientifically optimized method for getting the ketchup to flow. (2) While it may look like a liquid, ketchup is actually a non-Newtonian fluid. Instead of flowing consistently the viscosity of these substances change with the amount of force put on them. (3) Because of the physics that govern ketchup's viscosity, packaging them in glass bottles makes it much harder to hit that pressure sweet spot. But if you're dedicated on sticking to the classics and not switching to squeeze bottles, Stickland has developed a method based on physics for coaxing ketchup out of the bottle, Daisy Meager reports for Munchies. (4) You have to start by giving the sauce a good shake," Stickland says in a statement. (5) The next step is to flip the bottle upside-down (with the lid still on). Then, shake the bottle until the ketchup has slid into its neck. Lastly, turn the bottle so that it's pointing towards your meal at a 45-degree angle and uncap. If needed, Stickland says to give the ketchup a little "encouragement" by tapping on the bottom of the bottle-gently at first, but with increasing force until it finally slides out and onto the plate. "The trick is to get the sauce flowing, but not too fast."