question: How does liquid from inside a cup end up at the bottom (hence the need for coasters)?
comment: If it's actually liquid from inside the cup, it's because of a leak in the cup or some of it was on the side of the cup when it was poured in there. & #x200B; Most of the time, the liquid isn't from in the cup, it's condensation. & #x200B; Warm air can hold more water than cold air, so if you have a drink that is colder than the dew point, the cup makes the air around it too cold to hold the amount of water it was holding at its warmer temperature, so the water drops out of the air, usually onto the sides of the cup.
passages: The cup part of the pattern should be fairly shallow, with a rounded or flat "bottom" (not a V-shaped one), and ideally reach to the same price at the upper end of both sides. The drop of the handle part should retrace about 30% to 50% of the rise at the end of the cup. For stock prices, the pattern may span from a few weeks to a few years; but commonly the cup lasts from 1 to 6 months, while the handle should only last for 1 to 4 weeks.
   There is a pressure gradient from the perimeter of the bowl or cup toward the center. This pressure gradient provides the centripetal force necessary for the circular motion of each parcel of water. The pressure gradient also accounts for a "secondary flow" of the boundary layer in the water flowing across the floor of the bowl or cup. The slower speed of the water in the boundary layer is unable to balance the pressure gradient. The boundary layer spirals inward toward the axis of circulation of the water. On reaching the center the secondary flow is then upward toward the surface, progressively mixing with the primary flow. Near the surface there may also be a slow secondary flow outward toward the perimeter.
   A variant of the linear spirit level is the bull's eye level: a circular, flat-bottomed device with the liquid under a slightly convex glass face with a circle at the center. It serves to level a surface across a plane, while the tubular level only does so in the direction of the tube.
  
  Section::::Calibration.
   The cup consists of a line carved into the interior of the cup, and a small vertical pipe in the center of the cup that leads to the bottom. The height of this pipe is the same as the line carved into the interior of the cup. The cup may be filled to the line without any fluid passing into the pipe in the center of the cup. However, when the amount of fluid exceeds this fill line, fluid will overflow into the pipe in the center of the cup. Due to the drag that molecules exert on one another, the cup will be emptied.
   Drink coaster
  
  A coaster, drink coaster, beverage coaster, or beermat is an item used to rest drinks upon. Coasters protect the surface of a table or any other surface where the user might place a drink. Coasters placed on top of a beverage can also be used to show that a drink is not finished or to prevent contamination (usually from insects). Coasters can also stop hot drinks burning the table surface. 
   The first coasters were designed for decanters or wine bottles, so that they could be slid (or "coasted") around the dinner table after the servants had retired. They were in common use after about 1760. Early coasters took the form of a shallow tray or dish made of wood, papier-mâché, silver or silver plate.
   Crush 'n' Gusher
  
  Crush 'N' Gusher is a water coaster in Disney's Typhoon Lagoon on the Walt Disney World Resort property.
  
  This ride was the first water coaster to be built for a Disney water park. Themed as an abandoned and dilapidated fruit process center, guests may slide down three different slides: the "Banana Blaster", "Coconut Crusher", or "Pineapple Plunger". These slides range from 410 to in length, but all send riders to a plunge into the "Hideaway Bay" pool.
  
  Section::::Development.
   The sippy cup, training cup, (American English) or beaker (British English) is a drinking cup designed for toddlers which prevents or reduces spills. Sippy cups, as opposed to an open cup, have a top which preventing spills, and the child drinks either through a spout or straw. Some sippy cups work by way of surface tension that prevents liquid from being spilled even when the cup is upended, and others have valves. A sippy cup is typically an intermediary between the transition between the bottle or breast to an open cup; however, some recommend skipping the sippy cup and transitioning directly to an open cup.
   Saucers are also long used in western culture for much the same purpose. When drinking tea, it is customary to use a cup and saucer set. By the mid-twentieth century, drink coasters made in many materials and styles were being manufactured for domestic use. Today, they are common as an everyday houseware piece and are also used in restaurants.
  
  Section::::Manufacture.
  
  Coasters are often made from high grammage paperboard, but may also be made from several layers of tissue paper. Important parameters for beer mats are water absorbency, wet rub and printability.
   Cup plate
  
  Cup plates are coasters for tea cups, which came into common use during the first half of the 19th century in the United States.
  
  Section::::Use.
   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.
   One example is the puzzle jug: the neck of the container has many holes which make it possible to pour liquid into the container, but not out of it. Hidden to the puzzler's eye, there is a small tubular conduit all the way through the grip and along the upper rim of the container up to the nozzle. If one then blocks the opening at the upper end of the grip with one finger, it is possible to drink liquid from the container by sucking on the nozzle.
  
  Other examples include the fuddling cup and the pot crown.
  
  Section::::Categories.:Impossible objects.
   For free pouring, the cup is either kept level or tilted in one direction. As the milk is poured straight into the cup, the foam begins to surface on one side (due to the tilt). The barista then moves the pitcher from side to side as they level the cup, or simply wiggle the spout back and forth, and finishes by making a quick strike through the previously poured pattern. This "strike" creates the stem portion of the flower design, and bends the poured zig-zag into a flower shape.
   Section::::Visual elements.:Water spout.
  
  A water spout is a visual element encompassing a number of different methods to simulate a roller coaster's interaction with a body of water – the ride vehicle does not make contact with the water. Water spouts are intended to be visually appealing. Below are some examples of roller coasters that utilize this effect.
  
  BULLET::::- Atlantis Adventure at Lotte World in South Korea features a variety of water effects including water spouts that fire in synchronized fashion in more than one area of the ride.
   BULLET::::- On machines with pivoting steam wands, the wand should be between 10° and 30° from vertical. However, some baristas tilt the jug relative to the steam wand, whilst keeping the wand almost vertical.
  
  BULLET::::- If milk has been over-aerated (i.e. the froth is too thick), it may be "groomed" by running the tip of a spoon through it.
  
  BULLET::::- As a supplementary method of mixing, a barista may swirl the pitcher just before pouring it. This method is also used to assess whether grooming is necessary (see above), and is intended to delay separation of the milk.
   The construction of a bucket bong (or simply a "bucket") calls for a large plastic bottle (about ), a large bucket or other container that both the bottle and a large amount of water will properly go into, a Hex Bit Socket used as the bowl, an aerator screen cut to fit the bowl, and a large bucket or container. The large plastic bottle's base is cut off, and the bottle's cap has a small hole in the center which will eventually hold a bowl. The screen is placed inside of the bowl. The cut nozzle is threaded into the hole outside the cap.
   Some levels have V grooves machined along their bases, enabling the level to sit on a round bar while remaining parallel with the bar's axis. They also have smaller cross levels to enable the second axes to be roughly checked or corrected and to ensure the primary axes' bubbles are at the tops of the vials.
   One end of the coiled tube in the box is fitted to the external supply of the beverage to be served (often moved from the supply container by gas pressure, as in the case of beer in kegs, and the other end is attached to taps for serving the beverage, which are often integrated into the box itself. Filling the jockey box with ice and water cools the coiled tubing, and when the beverage flows through the tube, the beverage is cooled to a temperature just above freezing, even if it was at room temperature before it entered the box. This allows cold drinks to be served on tap in temporary and outdoor venues.
   The Ford viscosity cup is a simple gravity device that permits the timed flow of a known volume of liquid passing through an orifice located at the bottom. Under ideal conditions, this rate of flow would be proportional to the kinematic viscosity (expressed in stokes and centistokes) that is dependent upon the specific gravity of the draining liquid. However, the conditions in a simple flow cup are seldom ideal for making true measurements of viscosity. It is important when using a Ford Cup and when retesting liquids that the temperature of the cup and the liquid is maintained, as ambient temperature makes a significant difference to viscosity and thus flow rate.
   Leo Hulseman, a former employee of the Dixie Co. in the 1930s, created the "Solo Cup", a paper cone he made at his home and sold to bottled-water companies. He founded the Solo Cup Company in 1936, and developed other products, like wax-coated cups and the plastic Cozy Cup. The wax-coated cups were added to its lineup in the 1950s, as fountain sodas gained popularity.
   Apart from the coil and taps, the jockey box resembles a cool box. Some jockey boxes force the liquid through a solid cold plate rather than a coil of tubing (see Alternative Portable Cooler Dispensers below).
  
  A glove compartment is also sometimes referred to as a "jockey box," especially in the U.S. Upper Rocky Mountain states.
  
  Section::::Alternative Portable Cooler Dispensers.
  
  In the coil cooler, a stainless steel coil is covered with water and ice, in which the liquid is made run through. At the contact with the cold coil, the beverage becomes cold. 
   Cup holder
  
  A cup holder is a device, such as a zarf, to hold a cup or other drinking vessel. It may be free standing to hold cups securely on a desk or other flat surface, or in a tree style to store sets of cups in kitchens. They may be built into automobiles or chairs, or fixed to the walls of airplanes, boats, buses and trains.
  
  Section::::Automobile cup holder.
   Cup and handle
  
  In the domain of technical analysis of market prices, a cup and handle or cup with handle formation is a chart pattern consisting of a drop in the price and a rise back up to the original value, followed a smaller drop and a rise past the previous peak. It is interpreted as an indication of bullish sentiment in the market and possible further price increases.
   The secondary flow along the floor of the bowl or cup can be seen by sprinkling heavy particles such as sugar, sand, rice or tea leaves into the water and then setting the water in circular motion by stirring with a hand or spoon. The boundary layer spirals inward and sweeps the heavier solids into a neat pile in the center of the bowl or cup. With water circulating in a bowl or cup, the primary flow is purely circular and might be expected to fling heavy particles outward to the perimeter. Instead, heavy particles can be seen to congregate in the center as a result of the secondary flow along the floor.
   When water in a circular bowl or cup is moving in circular motion the water displays free-vortex flow – the water at the center of the bowl or cup spins at relatively high speed, and the water at the perimeter spins more slowly. The water is a little deeper at the perimeter and a little more shallow at the center, and the surface of the water is not flat but displays the characteristic depression toward the axis of the spinning fluid. At any elevation within the water the pressure is a little greater near the perimeter of the bowl or cup where the water is a little deeper, than near the center. The water pressure is a little greater where the water speed is a little slower, and the pressure is a little less where the speed is faster, and this is consistent with Bernoulli's principle.
  
raw_presuppositions: Liquid that ends up at the bottom of a cup is from inside the cup. The liquid from inside a cup ends up at the bottom.
raw_corrections: Liquid that ends up at the bottom of a cup is caused by condensation of the air. Condensation from the liquid ends up at the bottom of a cup, not the liquid itself.