Coiling Flow of High Viscosity Corn Syrup
February 7, 2015
Ted Kinsman
![](https://s3.cad.rit.edu/cadgallery_production/images/uploads/faculty-f-projects/1351/5475.jpeg)
High viscosity corn syrup is poured out of a 6 mm hole. These types of liquids will naturally start to coil when they hit a surface. This rope coil effect is often seen when pouring syrup on food. This image was taken with a high speed flash at 1/40,000th of a second at at a magnification of 2x.