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In this most delectable of studies, we investigate the trade-off between accuracy and simplicity in models used by commercial chocolatiers. In different geometries of the fountain, we solve the governing equations, mostly analytically, and compare these results with observations from our own fountain experiments. We find that, with some limitations, our models are in fact good for a number of non-Newtonian fluid problems. Marshmallows are, sadly, not provided.
See https://adamtownsend.com/research/chocolate-fountains/
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