Why does chocolate flow differently than water?
In short: Explore the complex world of non-Newtonian fluids. This lecture demonstrates how applied mathematicians use scaling analysis to understand the unpredictable movement of substances like toothpaste, custard, and chocolate.
Professor Helen Wilson of UCL examines the mathematical modelling of complex fluids in flow situations. Using the chocolate fountain as a primary case study, the talk investigates why chocolate does not simply fall straight down. The lecture highlights scaling analysis, a vital tool for applied mathematicians, to decode the mechanics of materials ranging from commercial-grade polymeric substances to simple particle suspensions.
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Sources
- Summary by Intellect · source: Toothpaste, Custard and Chocolate: Mathematics Gets Messy - Helen Wilson
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