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When ketchup is just sitting around, the tomato particles are evenly and randomly distributed.
當(dāng)番茄醬靜止的時候，番茄顆粒都很均勻的分布其中。
Now, let's say you apply a weak force very quickly.
現(xiàn)在，假如你突然用很小的力擠番茄醬。
The particles bump into each other, but can't get out of each other's way, so the ketchup doesn't flow.
這些小顆粒就會沖到一起，誰都不讓誰，當(dāng)然就不會流動啦。
Now, let's say you apply a strong force very quickly.
那如果你突然用很大力去擠番茄醬呢？
That extra force is enough to squish the tomato particles, so maybe instead of little spheres, they get smushed into little ellipses, and boom!
力度大到可以把顆粒壓扁，它們不再是球型而是變成了橢圓體然后擠爆！
Now you have enough space for one group of particles to get passed others and the ketchup flows.
現(xiàn)在有空間讓一部分小顆粒穿過去，番茄醬就開始流動了。
Now let's say you apply a very weak force but for a very long time.
再假如你用很小的力擠番茄醬，持續(xù)一段時間后。
Turns out, we're not exactly sure what happens in this scenario.
但是，嗯，我們也不是很清楚會怎樣。
One possibility is that the tomato particles near the walls of the container slowly get bumped towards the middle, leaving the soup they were dissolved in, which remember is basically water, near the edges.
有一種可能是，靠近瓶壁的番茄顆粒會慢慢移到瓶子中間去，剩下溶解的液體，基本上就是水留在邊緣。
That water serves as a lubricant betwen the glass bottle and the center plug of ketchup, and so the ketchup flows.
于是水就會變成瓶壁和番茄醬之間的潤滑劑，番茄醬就出來了。
Another possibility is that the particles slowly rearrange themselves into lots of small groups, which then flow past each other.
另一種可能就是小顆粒重新組合形成一個個小團(tuán)兒，然后再慢慢移動。
Scientists who study fluid flows are still actively researching how ketchup and its merry friends work.
研究流體運(yùn)動的科學(xué)家們還在探索到底番茄醬之類的東西是怎么回事呢。
Ketchup basically gets thinner the harder you push, but other substances, like oobleck or some natural peanut butters, actually get thicker the harder you push.
番茄醬是你越用力，它們就會變得越稀，但是其他物體呢，比如歐波力客或者花生醬，你越用力它們反倒變得越稠。
Others can climb up rotating rods, or continue to pour themselves out of a beaker, once you get them started.
有一些能順著轉(zhuǎn)動的棍棒向上流動的，還有一些，一旦你開始傾倒，它們就能一直不停的傾瀉。
From a physics perspective, though, ketchup is one of the more complicated mixtures out there.
從物理學(xué)的角度來講，番茄醬是世界上少數(shù)幾個最復(fù)雜的混合物之一。
And as if that weren't enough, the balance of ingredients and the presence of natural thickeners like xanthan gum, which is also found in many fruit drinks and milkshakes, can mean that two different ketchups can behave completely differently.
如果這還不夠的話，它的平衡成分以及在水果飲料和奶昔等天然增稠劑黃原膠中的表現(xiàn)，能夠證明兩種不同的番茄醬會有截然不同的表現(xiàn)。
But most will show two telltale properties: sudden thinning at a threshold force, and more gradual thinning after a small force is applied for a long time.
但是一般會出現(xiàn)兩種跡象，在臨界強(qiáng)度壓力下突然變稀，或者在持續(xù)的輕緩擠壓下慢慢變得稀薄。
And that means you could get ketchup out of the bottle in two ways: either give it a series of long, slow languid shakes making sure you don't ever stop applying force, or you could hit the bottle once very, very hard.
也就是說你有兩種方法可以把番茄醬擠出來，要么就是緩緩的慢慢的搖晃，注意不要停止用力，或者你可以對著瓶底猛地一擊。
What the real pros do is keep the lid on, give the bottle a few short, sharp shakes to wake up all those tomato particles, and then take the lid off and do a nice controlled pour onto their heavenly fries.
一般內(nèi)行會先不打開瓶蓋快速的晃動幾下瓶子，把里面的小番茄顆粒搖醒，然后擰開瓶蓋，就可以將番茄醬自如的擠到美味的薯?xiàng)l上啦。
