The Physics of Zero-G Whipped Cream 80
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?
Re:Ice Cream Sundae?! (Score:3, Informative)
Real Ice Cream (not ice milk, or ice-milk-and-cream) has almost no lactose in it. Practically no one makes the stuff, of course. Buy an ice cream maker, and make your own. you won't save any money but the stuff will be dramatically better. It's also low-carb if you use a substitute for sugar (I like Splenda/Sucralose.)
I know you were just trying to be funny. Try harder next time :)
Re:Troll (Score:4, Informative)
My guess is that they needed to keep constant freefall for more than just a minute or so at a time.
Re:You know... (Score:3, Informative)