question: why do certain containers cause the liquid to disastrously pour down the side but others don’t?
comment: Everyone here is talking about properties of water cohesion and viscosity, but OP specifically asked about why certain **containers** pour well while others don't. That has to do with the type of spout, or the way the glass/plastic is shaped at the top of the container. You generally need a very sharp edge, or a very crisp curve at the end of the spout. The material of the spout also matters, and you tend to want surfaces that your liquid doesn't stick to as easily. If it's just a smooth rounded top, especially of glass, water will happily stick to the gentle flow over the curve and drip right down the sides of the glass rather than slide off the edge for a smooth pour. Sharper edges don't allow this, water can't stick to it and it just pours right off the end. The thing with your typical glass drinking glasses, is they generally have very smooth edges because that feels gentler on our mouths, rather than the more geometrically sharp edges you'd see on something like a plastic milk jug. This is why trying to pour water slowly out of a drinking glass causes the water to disastrously pour down the sides, while pouring the same liquid out of a plastic bottle is successful. The drinking glass has soft rounded edges on the top for a more comfortable feel on your lips, while the bottle has sharper curved edges for pouring. The only other variable is speed at which you pour, a faster pour gives the fluid more energy and forces it to fly off the edge and not drip. That's why if you really have to pour water of a drinking glass, you have to pour it quickly if you want to avoid a mess.
passages: Internal factors to consider for subsea valves are related to the type of flow material (what passes through the valve apparatus). Typically in subsea environments, the flows will either be liquid or gas based but due to location of the operation, the flow can contain a significant amount of sand and debris. This can present internal structural challenges.
   If a compartment or tank is either empty or full, there is no change in the craft's center of mass as it rolls from side to side (in strong winds, heavy seas, or on sharp motions or turns). However, if the compartment is only partially full, the liquid in the compartment will respond to the vessel's heave, pitch, roll, surge, sway or yaw. For example, as a vessel rolls to port, liquid will displace to the port side of a compartment, and this will move the vessel's center of mass to port. This has the effect of slowing the vessel's return to vertical.
   To mitigate this hazard, cargo vessels use multiple smaller bulk compartments or liquid tanks, instead of fewer larger ones, and possibly baffles within bulk compartments or liquid tanks to minimize the free surface effects on the craft as a whole. Keeping individual bulk compartments or liquid tanks either relatively empty or full is another way to minimize the effect and its attendant problems. Hydraulic tankers use water to displace lighter oil to keep the tank full at all times. Tanks or compartments that do not straddle the vessel's centerline are somewhat less prone to destabilising oscillations. Similarly, narrow compartments (aligned bow to stern) and compartments at the extremes away from the centerline, are less prone to cause instability.
   Child-resistant packaging or C-R packaging has special closures designed to reduce the risk of children ingesting dangerous items. This is often accomplished by the use of a special safety cap. It is required by regulation for prescription drugs, over-the-counter medications, pesticides, and household chemicals.
  
  Section::::History.
  
  Early pottery and ceramic containers often had lids that fit reasonably snug onto the body of the container. The narrow necks of ancient amphora were closed with a plug of cork, wood, or ceramic and sealed with mortar.
  
  Wooden Barrels often had bungholes closed by cork or wood bungs.
   The four rules defined by Incoterms 2010 for international trade where transportation is entirely conducted by water are as per the below. It is important to note that these terms are generally not suitable for shipments in shipping containers; the point at which risk and responsibility for the goods passes is when the goods are loaded on board the ship, and if the goods are sealed into a shipping container it is impossible to verify the condition of the goods at this point.
   Section::::Causes.
  
  Osmol gaps are used as a screening tool to identify toxins.
  
  Causes of an elevated osmol gap are numerous. 
  
  Generally there are 4 main causes: 
  
  BULLET::::- alcohols
  
  BULLET::::- sugars
  
  BULLET::::- lipids
  
  BULLET::::- proteins
  
  All four are osmotically active substances found in humans. Accordingly, intoxications as listed below are reasons for an increased osmolar gap.
  
  Alcohols
  
  BULLET::::- ethanol intoxication
  
  BULLET::::- methanol ingestion
  
  BULLET::::- ethylene glycol ingestion
  
  BULLET::::- isopropyl alcohol ingestion
  
  BULLET::::- propylene glycol toxicity (as with intravenous infusions where it is used as an excipient, e.g. lorazepam)
  
  BULLET::::- acetone ingestion (not an alcohol)
  
  Sugars
  
  BULLET::::- mannitol
  
  BULLET::::- sorbitol
   F. Chemical tanks/containers will be impacted by external considerations, heat, cold, vacuum, pressure and the potential aggressive nature (acidic - caustic) These external effects may impact the tank/vessels ability to hold and maintain the viability of both the chemical and the container. (Example: liquid freezing or thickening due to ambient temperature, removes the use of the liquid and the tank.)
   Research is being done on alternative, more efficient techniques, mostly utilizing stir bars to decrease or even eliminate the chance of emulsification, thus decreasing the amount of waiting time.
  
  Section::::Safety concerns.
  
  The largest risk when using a separatory funnel is that of pressure build-up. Pressure accumulates during mixing if a gas evolving reaction or physical change occurs. This problem can be easily handled by simply opening the stopper at the top of the funnel routinely while mixing. This should be done with the top of the funnel pointed away from the body.
  
  Section::::See also.
   These are vessels "with a twist". The aim is to either drink or pour from a container without spilling any of the liquid. Puzzle containers are an ancient form of game. The Greeks and Phoenicians made containers which had to be filled via an opening at the bottom. In the 9th century a number of different containers were described in detail in a Turkish book. In the 18th century the Chinese also produced these kinds of drinking containers.
   BULLET::::- Keep the container closed and the contents contained for the specified shelf life until time of opening
  
  BULLET::::- Provide a barrier to dirt, oxygen, moisture, etc. Control of permeation is critical to many types of products: foods, chemicals, etc.
  
  BULLET::::- Keep the product secure from undesired premature opening
  
  BULLET::::- Provide a means of reclosing or reusing the container
  
  BULLET::::- Assist in dispensing and use of product
   As a complex chemical mixture dependent on the activity of microorganisms, wine can be unstable and reactive to changes in its environment. Once bottled, a wine may be exposed to extremes of temperature and humidity, as well as violent movement during transportation and storage. These may cause cloudiness, sedimentation and/or the formation of tartrate crystals; more seriously, they may also cause spoilage or the production of carbonic gas.
  
  Section::::Stabilization.:Temperature instability.
   One factor is found in the variable oxygen transmission rate (OTR) of cork stoppers, which translates to a degree of bottle variation.
   BULLET::::- Lip-axis ladles have the pivot point of the vessel as close to the tip of the pouring spout as can be practicable. Therefore as the ladle is rotated the actual pouring point has very little movement. Lip-axis pouring is often used on molten metal pouring systems where there is a need to automate the process as much as possible and the operator controls the pouring operation at a remote distance.
   Crazing can take place in glassy polymers under environmental effects. It is troublesome because it requires a much lower stress state and sometimes it happens in a long delay, which means it's hard to detect and avoid. For example, the PMMA containers in daily use is quite resistive to humidity and temperature without any visible defects. But after they are machine-washed and then left in air for one or two days, they will shutter abruptly when wet with gin. During the process, the stress applied is negligible, but crazing is still found in the containers.
   Electron charge differences of ions within the structure form the basis of its bonding. Both viscosity and transition temperature are related to the availability of oxygen bonds in the glass's composition. Modifying agents tend to lower the melting point of the silica. Higher contents of SiO increase acidity of the glass. Higher contents of CaO, NaO, and KO increase basicity.
   The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down the side) into the glass all influence the end result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and the release of carbonation.
   Moreover, concentration polarization leads to:
  
  BULLET::::- Increased salt leakage through the membrane
  
  BULLET::::- Increased probability of scale/fouling development
  
  Thus, the selectivity of separation and the membrane lifetime are deteriorated.
   There are many different kinds of funnels that have been adapted for specialised applications in the laboratory. Filter funnels, thistle funnels (shaped like thistle flowers), and dropping funnels have stopcocks which allow the fluids to be added to a flask slowly. For solids, a powder funnel with a wide and short stem is more appropriate as it does not clog easily.
   A related technique, strawpedoing, is used for containers not easily punctured such as a glass bottles. A straw is inserted into the bottle and bent around the hole. When the bottle is tilted, the beverage quickly drains and is quickly consumed. The technique increases beverage delivery since the extra hole allows the liquid to leave while air enters simultaneously through the main hole. The bottleneck, created where air entering the container must travel through the same orifice as liquid leaving, is removed.
   BULLET::::- In order to remove any large bubbles from the surface, some baristas tap the jug on a bench before pouring
  
  BULLET::::- Occasionally a barista may use less-than-full pressure from the steam wand, if they are steaming a very small amount of milk (variable pressure is usually only a feature on professional machines)
  
  Section::::Chemical and physical properties.
   Poor drainage, or incomplete drainage, may cause a condition wherein dense roots are exposed to stagnant water which is trapped by the root mass. Root rot and fungal growth are the most common result of stagnant water. Some E&F systems are not as immune to root rot as a well-designed system would be. In tables where plants are larger than optimal for the system, this can create the need for modifications such as screens or beds of medium-sized gravel to prevent standing water. Tilting the tray is one way to achieve better drain characteristics. In bucket E&F this problem can be dealt with in a similar manner, ensuring good drainage through using medium of adequate size and ensuring that drainage of the container between flood cycles is complete.
   From the standpoint of yield, there is little or nothing to choose between the two approaches. However, each offers significant advantages in particular situations:
   Glass is the material of choice for laboratory applications due to its inertness compared with metals or plastics. However, plastic funnels made of nonreactive polyethylene are used for transferring aqueous solutions. Plastic is most often used for powder funnels which do not come into contact with solvent in normal use.
  
  Section::::The types of funnels in the laboratory.
  
  BULLET::::- Plain funnels exist in various dimensions, with longer or shorter necks.
  
  BULLET::::- Filter funnels have a neck of a thin capillary tube and ribs which increase the filter-papers' effectiveness and thus accelerate the process of filtering.
   The customer's choice of unit primarily depends on either actual or perceived sensitivity of their product to contamination, and the overall ability to clean their specific product type from the bottle. Those with a lower contamination risk are prime candidates for the washed units. With the exception of products produced in "clean rooms" (GMP - good manufacturing practices), the decision of a washed over a new is usually a matter of availability or appearance.
   Section::::Stabilization.:Microbiological instability.
  
raw_presuppositions: Certain containers cause the liquid to disastrously pour down the side. Certain containers cause the liquid to disastrously pour down the side.
raw_corrections: The type and material of the sprout of the container, and the speed at which the liquid is poured affect how the liquid is poured down the side. The type and material of the sprout of the container, and the speed at which the liquid is poured affect how the liquid is poured down the side.