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the lower edge of the spout at an angle of less than 45°. In part, this only becomes apparent when one considers the normal maximum fill level: the glass carafe on the far right, for example, appears at first glance to be a poor pourer because of its slender neck. However, since such vessels are generally filled at most up to the edge of the round part of the flask, an advantageous rise at the neck is then obtained when pouring horizontally.Upward angle for the liquid when pouring. With the two lower jugs on the right, the high position of the spout (above the maximum filling level) means that the vessel has to be tilted quite a bit before pouring, so that the spout can also be pushed up directly after the edge (against gravity). indicates.
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nun auch die nichttropfende
Schnaupe. Das Problem des Tropfens ist fĂŒr den Gastronomiesektor aufgrund verschmutzter Tischdecken natĂŒrlich ein besonderes Ărgernis. UnzĂ€hlige Testreihen bringen verschiedene Lösungen hervor, von denen die Rille in der Kannenwandung, wie sie das Geschirr der Porzellanfabrik WalkĂŒre aufweist, sich als zuverlĂ€ssig erweist und dementsprechend patentiert wird. Der Stolz dieser Erfindung wird auch nach auĂen hin sichtbar, indem man den speziell damit versehenen Servicen ein P, wie Patent, hinzufĂŒgte. Werbeblatt, Gastronomiegeschirr, Kannenmodell 604P. "P" kennzeichnet die Patentierung fĂŒr die nichttropfende Schnaupe.
25:
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282:, which states that an increase in the speed of a fluid is always accompanied by a decrease in its pressure. When tea is poured from a teapot, the liquid's speed increases as it flows through the narrowing spout. This decrease in pressure was what Reiner thought to cause the liquid to dribble down the side of the pot. However, a 2021 study found the primary cause of the phenomenon to be an interaction of
330:
constant, regardless of where an imaginary cross section (perpendicular to the flow) is located. So the same amount of mass must flow in through one cross-sectional area as flows out of another. One can now conclude from this, but also observe in reality, that the flow accelerates at bottlenecks and the streamlines are bundled. This situation describes the continuity equation for non-turbulent flows.
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AushĂ€ngeschild fĂŒr ein gut gefĂŒhrtes CafĂ©. Nach dem
Ausgiessen sollte keine FlĂŒssigkeit mehr an der AuĂenwand der Kanne entlanglaufen und kein Tropfen an der TĂŒlle hĂ€ngen bleiben. Es gab einige absonderlich wirkende Versuche, FlĂŒssigkeit am Ablaufen zu hindern. So sollten beispielsweise ablaufende Tropfen durch Rillen in der Kannenwandung aufgehalten werden. Bereits 1929 fĂŒhrte die
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level of the can, the spout material, the viscosity of the liquid and the pouring angle. Since, apart from the fill level, most of the influencing variables cannot be changed (at least not sufficiently precisely in practice), the only way to avoid the teapot effect is usually to choose a suitable geometry for the pot.
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SPECIAL ANNOUNCEMENT: We are now, in 2012, correcting an error we made in the year 1999, when we failed to include one winner's name. We now correct that, awarding a share of the 1999 physics prize to Joseph Keller. Professor Keller is also a co-winner of the 2012 Ig Nobel physics prize, making him a
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Another phenomenon is the reduction in air pressure between the spout and the jet of liquid due to the entrainment of gas molecules (one-sided water jet pumping effect), so that the air pressure on the opposite side would push the jet of liquid to the spout side. However, under the conditions usually
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A good jug should, regardless of fashion, have a spout with a tear-off edge (i.e. no rounded edge) to make it more difficult to run around the edge. More importantly, the spout should first lead upwards (regardless of the position in which the jug is held). As a result, the liquid would be forced to
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The image on the right shows three vessels with poor pouring behavior. Even in a horizontal position, that is standing on the table, the bottom edges of the spouts do not point upwards. Behind are four vessels with good flow characteristics resulting from well formed tips. Here, the liquid rises at
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Since the flow conditions can be described mathematically, a critical outflow velocity is also defined. If it falls below when pouring, the liquid flows down the pot; it drips. Theoretically, this speed could be precisely calculated for a specific can geometry, the current air pressure and the fill
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Das
Interesse der "Porzellanfabrik WalkĂŒre" richtete sich dabei weniger auf das schmucklose Erscheinungsbild eines Porzellangegenstandes, sondern vielmehr auf den wortwörtlich verstandenen funktionalen Nutzen. Ausdruck dieses Bestrebens ist neben der bereits zum Standard gewordenen Deckelhalterung
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The pressure in the flow is reduced at the edge of the can spout. However, since the air pressure on the outside of the flow is the same everywhere, there is a pressure difference that pushes the liquid to the edge. Depending on the materials used, the outside of the spout is now wetted during the
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According to the
Bernoulli explanation, the liquid is pressed against the inner edge of the spout when pouring out, because the pressure conditions at the end, the edge, change significantly; the surrounding air pressure pushes the liquid towards the spout. With the help of a suitable pot geometry
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The teapot effect does not occur with bottles because the slender neck of the bottle always points upwards when pouring; the current would therefore have to "flow uphill" a long way. Bottle-like containers are therefore often used for liquid chemicals in the laboratory. Certain materials are also
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Eine tropfende
Schnaupe ist nicht nur bei den Kannen, die in der Gastronomie eingesetzt werden, ein Ărgernis. Was an funktionalen MĂ€ngeln im Haushaltsgebrauch noch toleriert werden kann, ist in der Gastronomie ein ernsthaftes Problem. Verschmutzte TischtĂŒcher und vertropfte Untertassen sind kein
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But what happens to the pressure conditions in the flow if you change the flow speed? The scientist Daniel
Bernoulli dealt with this question as early as the beginning of the 18th century. Based on the considerations of continuity mentioned above, and incorporating the conservation of energy, he
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In hydrodynamics, the behavior of flowing liquids is illustrated by flow lines. They run in the same direction as the flow itself. If the outflowing liquid hits an edge, the flow is compressed into a smaller cross-section. It only does not break off if the flow rate of liquid particles remains
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Kannen mit einer nichttropfenden
Schnaupe ein. Infolge einer Bohrung durch den AusguĂ und einer dĂŒnnen Rille auf der Innenseite der TĂŒlle strömt die FlĂŒssigkeit nach dem Aufrichten der Kanne durch Kapillarkraft zurĂŒck. Die Herstellung eines Tropfenfangs mit einer Bohrung ist heute
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tried to explain this effect scientifically. In fact, there are two phenomena that contribute to this effect: on the one hand, the
Bernoulli equation is used to explain it, on the other hand, the adhesion between the liquid and the spout material is also important.
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flow upwards after going around the edge of the spout when pouring, but this is prevented by gravity. The flow can thus resist wetting even when pouring slowly and the liquid does not reach the downwardly inclined part of the spout and the body of the jug.
311:(or a sufficiently high pouring speed) it can be avoided that the liquid reaches the spout and thus triggers the teapot effect. Laws of hydrodynamics (flow theory) describe this situation, the relevant ones are explained in the following sections.
1408:
two-time Ig Nobel winner. The corrected citation is:1999 PHYSICS PRIZE: Len Fisher for calculating the optimal way to dunk a biscuit, and Jean-Marc Vanden-Broeck and Joseph Keller , for calculating how to make a teapot spout that does not drip.
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The unwanted teapot effect only occurs when pouring slowly and carefully. In fast pouring, the liquid flows out of the spout in an arc without dripping, so it is given a relatively high velocity with which the liquid moves away from the edge (see
1756:"FlĂŒssigkeitenmechanik - Wiener Forscher erklĂ€rt, warum Tee aus der Kanne danebengeht - Wenn ein FlĂŒssigkeitsstrahl nicht trifft, sondern am BehĂ€lter entlangflieĂt, heiĂt das Teekanneneffekt. Nun gibt es eine detaillierte ErklĂ€rung dafĂŒr"
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produktionstechnisch zu aufwendig. Viele
Versuche und Testreihen waren und sind nötig, um den idealen Neigungswinkel von AusgĂŒssen zu finden, damit die FlĂŒssigkeit beim Aufrichten des GefĂ€Ăes ohne zu tropfen in die Schnaupe zurĂŒcklĂ€uft.
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65:, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Knowledge.
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linked the two quantities of pressure and speed. The core statement of the
Bernoulli equation is that the pressure in a liquid falls where the velocity increases (and vice versa): Flow according to Bernoulli and Venturi.
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used there to prevent dripping, for example glass, which can be easily shaped or even ground to create the sharpest possible edges, or Teflon, for example, which reduces the adhesion effect described above.
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outflow velocity). The pressure difference resulting from the Bernoulli equation is then not sufficient to influence the flow to such an extent that the liquid is pushed around the edge of the spout.
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is sometimes mentioned in this context, but it is rarely cited in the scientific literature and is therefore not precisely defined. Often several different phenomena seem to be mixed up in this one.
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To avoid the teapot effect, the pot can be filled less, so that a larger tilting angle is necessary from the start. However, the effect or the ideal filling level again depends on the can geometry.
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574:"Dribble, dribble, dribble â Physicists say they've finally solved the teapot effectâfor real this time - Is due to interplay of inertial viscous capillary forcesâbut gravity's less relevant"
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https://web.archive.org/web/20230128230443/https://cauldonceramics.com/products/re-engineered-ian-mcintyre-brown-betty-4-cup-teapot-with-infuser-in-rockingham-brown-by-cauldon-ceramics
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Since adhesion also plays a role, the material of the spout or the type of liquid (water, alcohol or oil, for example) is also relevant for the occurrence of the teapot effect.
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1706:"I'm a little teapot â Dribble no more: Physics can help combat that pesky "teapot effect" - Dutch scientists devised a model to predict flow rate when dribbling will occur"
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flow process. At this point, additional interfacial forces occur : the liquid runs as a narrow trickle along the spout and can until it detaches from the underside.
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In 80 Tassen um die Welt: Gastlichkeit und Porzellan - Ein Beitrag zur Geschichte des Porzellans fĂŒr die Gastronomie vom Ende des 19. Jahrhunderts bis in Gegenwart
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Ziegler, Alfred; Wodzinski, Ruth (2001) . "Die Physik des Fliegens als Bestandteil eines Unterrichts zur Strömungslehre: Zielsetzungen und BegrĂŒndungen".
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coined the term "teapot effect" in 1956 to describe the tendency of liquid to dribble down the side of a vessel while pouring. Reiner received his PhD at
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Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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670:"Developed liquid film passing a smoothed and wedge-shaped trailing edge: small-scale analysis and the 'teapot effect' at large Reynolds numbers"
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1353:]. Schriften und Kataloge des Deutschen Porzellanmuseums (DPM) (in German). Vol. 58 (1 ed.). Hohenberg an der Eger, Germany:
290:. The study found that the smaller the angle between the container wall and the liquid surface, the more the teapot effect is slowed down.
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1351:"Going with the times" - 100th anniversary of porcelain manufacturer WalkĂŒre (1899â1999) - A medium-sized industrial company in transition
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1592:"Was tun wenn die Teekanne tropft? Benetzungseigenschaften auf mikroskopischer Skala bestimmen das makroskopische Strömungsverhalten"
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Content in this edit is translated from the existing German Knowledge article at ]; see its history for attribution.
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patents) model No. 301 for 1œ cups and model No. 304 for 4 cups, presumably manufactured in the 1920s or 1930s.)
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in 1913 and made significant contributions to the development of the study of flow behavior known as
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955:(Book, CD) (in German). Arbeitsgruppe Didaktik der Physik, UniversitĂ€t Kassel. pp. 549â552.
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VortrÀge / Physikertagung, Deutsche Physikalische Gesellschaft, Fachausschuss Didaktik der Physik
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from a container runs down the spout or the body of the vessel instead of flowing out in an arc.
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1083:(1984-10-01). "The troublesome teapot effect, or why a poured liquid clings to the container".
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1733:(2020). "6. Kettles and Agitation - 6.1. The Teapot Effect". In Zimmer, Jean (ed.).
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1008:"Non-drip spouts for coffee and like pots with a spout opening directed downwardly"
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1179:"The teapot effect: sheet-forming flows with deflection, wetting and hysteresis"
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Wie der Kork-KrĂŒmel ans Weinglas kommt - Physik fĂŒr GenieĂer und Entdecker
486:"Why Teapots Always Drip â Scientists Finally Explain the "Teapot Effect""
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Dittmar-Ilgen, Hannelore (2007) . "Immer Ărger mit tröpfelnden Kannen".
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Scheichl, Bernhard; Bowles, Robert I.; Pasias, Georgios (2021-11-10) .
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to the source of your translation. A model attribution edit summary is
974:(NB. Calls the effect "coffeepot effect" rather than "teapot effect".)
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1814:"Pours for thought? [The teapot effect: theory and practice]"
1786:"The maths behind the annoying teapot effect â and how to prevent it"
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Deformation, Strain and Flow - An Elementary Introduction To Rheology
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1040:"Melitta Kaffeekannen No. 301 u. 304, D.R.P. fĂŒr 1 1/2 und 4 Tassen"
1516:"Wetting controls separation of inertial flows from solid surfaces"
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https://feldlilie.wordpress.com/2012/01/19/physikfrage-12485521/
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prevailing when pouring tea, this effect will hardly appear.
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https://teehaus-bachfischer.de/tropfenfaenger-fuer-teekannen
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https://www.stevenabbott.co.uk/practical-coatings/Teapot.php
971:(bzw. "Kaffeekanneneffekt"-ein Tropfen folgt der OberflÀche)
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TrÀger, Susanne (1996). "Die nichttropfende Schnaupe". In
278:. Reiner believed the teapot effect could be explained by
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to this template: there are already 1,887 articles in the
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1339:; Symossek, Ronja (1999). "Sortimentumstellung". In
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1241:/ Druckhaus MĂŒnch GmbH, Selb, Germany. p. 27.
166:. Unsourced material may be challenged and removed.
1867:https://www.kalkspatzforum.de/viewtopic.php?t=2417
1627:"Wie man tropfende Teekannen in den Griff bekommt"
1794:Spektrum der Wissenschaft Verlagsgesellschaft mbH
244:Diagram of tea running down the spout of a teapot
1416:"Functional Teapot Options & Rules of Thumb"
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1089:. Vol. 251, no. 10. pp. 144â152.
766:(in German) (1 ed.). Stuttgart, Germany:
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100:accompanying your translation by providing an
49:Click for important translation instructions.
36:expand this article with text translated from
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817:. Vol. 214, no. 6. pp. 84â92.
8:
1737:(1 ed.). Scott Rao. pp. 127â144 .
991:(in German). 1928. German patent DE457585C.
1283:Hesselberth, John (JanuaryâFebruary 1997).
260:phenomenon that occurs when a liquid being
1141:(1989) . "Pouring flows with separation".
1537:
1208:
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226:Learn how and when to remove this message
1764:(in Austrian German). Vienna, Austria:
474:
1862:https://thiru.de/pages/teekanne-tropft
1652:"Ever Wonder About the Teapot Effect?"
1335:; Zehentmeier, Sabine; Meyer, Rudolf;
79:
7:
1876:https://sterntee.de/navi.php?a=15902
1606:Wiley-VCH Verlag GmbH & Co. KGaA
164:adding citations to reliable sources
1790:SciLogs - Heidelberg Laureate Forum
1766:STANDARD Verlagsgesellschaft m.b.H.
1144:Physics of Fluids A: Fluid Dynamics
809:"Applications of the Coanda Effect"
1704:Ouellette, Jennifer (2019-05-17).
1044:Mein Sammlerportal & sampor.de
572:Ouellette, Jennifer (2021-11-10).
298:Around 1950, researchers from the
14:
1405:from the original on 2023-01-28.
831:10.1038/scientificamerican0666-84
112:{{Translated|de|Teekanneneffekt}}
1466:"How to stop a teapot dribbling"
1102:(1986-05-19) . "Pouring Flows".
1025:Alcock, Lindley & Bloore Ltd
403:
140:
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525:"The teapot effect...a problem"
502:from the original on 2023-01-28
496:Vienna University of Technology
151:needs additional citations for
1625:Lossau, Norbert (2010-06-22).
1556:10.1103/PhysRevLett.104.084503
1285:"How to Make Drip-Free Spouts"
1046:(in German). Berlin, Germany.
110:You may also add the template
1:
1476:American Institute of Physics
881:American Institute of Physics
539:American Institute of Physics
1784:Mihai, Andrei (2021-12-01).
1735:The Physics of Filter Coffee
1441:Dillon, Frank (2009-05-11).
1038:Sakowski, Christian (2023).
16:Phenomenon in fluid dynamics
1590:Mugele, Frieder G. (2010).
1414:Bolton, David (Fall 2007).
1010:. 1938 . GB patent 477613.
300:Technion Institute in Haifa
82:will aid in categorization.
1923:
1662:ASTC Science World Society
1193:Cambridge University Press
1184:Journal of Fluid Mechanics
1065:coffee pots (protected by
926:H. K. Lewis & Co. Ltd.
807:Reba, Imants (June 1966).
684:Cambridge University Press
675:Journal of Fluid Mechanics
617:Journal of Applied Physics
57:Machine translation, like
1682:"Why Do Teapots Dribble?"
1530:American Physical Society
1355:Deutsches Porzellanmuseum
1239:Deutsches Porzellanmuseum
1210:10.1017/S0022112094004027
38:the corresponding article
1604:(6). Weinheim, Germany:
1395:"Ig Nobel Prize Winners"
1175:Scriven, Laurence Edward
1135:Vanden-Broeck, Jean-Marc
1096:Vanden-Broeck, Jean-Marc
686:: A25-1âA25-40, S1âS12.
1792:. Heidelberg, Germany:
1521:Physical Review Letters
121:For more guidance, see
1777:Austria Presse Agentur
1510:; Clanet, Christophe;
1308:"A groovy kind of pot"
1256:Porzellanfabrik Weiden
451:Stall (fluid dynamics)
412:This section is empty.
377:
245:
1832:Hinze, Betsy (2023).
1812:Jones, David (2022).
1680:Robert (2017-02-03).
1357:. pp. 101â105 .
1173:Kistler, Stephan F.;
1139:Keller, Joseph Bishop
1100:Keller, Joseph Bishop
867:"Teapot means Coanda"
605:Keller, Joseph Bishop
375:
280:Bernoulli's principle
243:
123:Knowledge:Translation
94:copyright attribution
1834:"Teapot Cheat Sheet"
1081:Walker, Jearl Dalton
710:10.1017/jfm.2021.612
160:improve this article
1548:2010PhRvL.104h4503D
1499:The Daily Telegraph
1484:10.1063/PT.5.023796
1399:Improbable Research
1201:1994JFM...263...19K
1157:1989PhFlA...1..156V
1118:1986PhFl...29.3958V
1086:Scientific American
889:1967PhT....20e..15R
823:1966SciAm.214f..84R
814:Scientific American
702:2021JFM...926A..25S
630:1957JAP....28..859K
325:Continuity equation
304:New York University
1902:Coffee preparation
1816:. Jones the Pots.
1686:guernseyDonkey.com
777:. pp. 21â25.
523:(September 1956).
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334:Bernoulli equation
302:(Israel) and from
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102:interlanguage link
1751:(xvi+249+3 pages)
1744:978-0-578-24608-6
1508:Ybert, Christophe
1112:(12): 3958â3961.
1105:Physics of Fluids
897:10.1063/1.3034300
793:978-3-7776-1440-3
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1878:drop catcher
1842:. Retrieved
1822:. Retrieved
1802:. Retrieved
1789:
1775:– via
1770:. Retrieved
1761:Der Standard
1759:
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1720:. Retrieved
1711:Ars Technica
1709:
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579:Ars Technica
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1447:Irish Times
1384: [
1269: [
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939:(347 pages)
869:. Letters.
771: [
459: [
368:Consequence
1886:Categories
1844:2024-01-29
1824:2023-01-28
1804:2023-01-28
1772:2023-01-28
1768:2021-11-08
1722:2022-07-02
1696:2023-01-28
1684:. Trivia.
1672:2023-01-28
1643:2023-01-28
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1532:: 084503.
1494:2023-01-28
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469:References
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186:newspapers
1621:(2 pages)
1608:: 18â19.
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1437:(2 pages)
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254:dribbling
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1610:Archived
1574:. 084503
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435:See also
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276:rheology
92:provide
1907:Pottery
1897:Teapots
1544:Bibcode
1343:(ed.).
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193:books
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317:The
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