I don't think it has been mentioned, but at schools here when we were younger we were first introduced to thixotropy with the example of ketchup. It
won't come out when you try to pour it out.... but when you bash it, all of a sudden, WAY too much comes out at once in a torrent.
Maybe (I would assume) modern formulations of the stuff aren't so bad... maybe they aren't so thixotropic... or maybe it's the new squeezy bottles
that get around the problem, but it isn't as much of an issue as it used to be. |