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The Physics of Zero-G Whipped Cream

Posted by CmdrTaco on from the government-spending-at-work dept.

SpaceAdmiral writes "An experiment on the Space Shuttle Columbia has been analyzing your ice cream sundae. Or, rather, it looked at the phenomenon of 'shear thinning,' which explains why whipped cream comes out of the can like a liquid, but sits atop your sundae like a solid. The experiment actually involved shear thinning of xenon, a substance used in ion rocket engines, but whipped cream tastes better." I'm not sure it was cost effective to fly Herb Alpert & the Tijuana Brass into low earth orbit either, but hey, it's NASA — who am I to judge?

4 of 80 comments (clear)

  1. Coming soon... by carlvlad · · Score: 5, Funny

    2 astronauts, 1 cup...

  2. objectivity please by Anonymous Coward · · Score: 5, Funny

    > The experiment actually involved shear thinning of xenon, a substance used in ion rocket engines, but whipped cream tastes better.

    let's stay objective and keep personal opinions out of this

  3. Ice Cream Sundae?! by Yvan256 · · Score: 5, Funny

    An experiment on the Space Shuttle Columbia has been analyzing your ice cream sundae.
    I'm lactose-intolerant, you insensitive clod!

  4. to properly study this by nguy · · Score: 5, Funny

    To properly study the physics of whipped cream in zero G, I need the Swedish woman's volleyball team as... assistants.