This video is an exploration of the viscous flow of peanut butter down an inclined cracker, with surprising results. Instead of flowing down the cracker and dripping off the edge, the peanut butter flows readily at first, then practically stops moving. After increasing the cracker’s slope, the now-room-temperature peanut butter fully stops before the edge. This completely contradicts my lifetime experience of PBJ consumption. If I repeat this experiment, I may try using a different brand of peanut butter with a lower molecular weight, with the hope it flows more readily. I would also like to try decreasing the angle of the cracker and see how that changes the flow.
The music, Jazzy Downtempo, is part of the iMovie built-in audio library.
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What was the temp? R: “86*.” What was the peanut butter type? R:” Csmooth” Super cool idea! I love peanut butter so I’m a fan.
The framing of the video made it very clear to observe the experiment.
I think the background that been used is perfect and aligns with the colors of the cracker and the peanut butter.
Very interesting concept, slightly disappointing that it never dripped off but as Dr. Koch explained, shear thinning is to blame. Revealing either way!
I like the texture of everything in this video, from the peanut butter itself to the cracker it is resting on. I think this gives the video a lot of character.
I like the choice of the angle of the camera relative to the cracker. I think the diagonal angle was a good choice to show the phenomenon.
Really interesting choice to use peanut butter as a fluid! I enjoyed getting to see the slower/more viscous flow that resulted from your experiment as I think most other students elected for faster moving fluids this time around.