pour

Pour is the act of transferring a liquid from one container to another by tilting the source vessel and allowing the liquid to flow out under gravity. It is a common operation in cooking, serving beverages, laboratories, and various domestic tasks.

Tools used for pouring include pitchers, jugs, carafes, teapots, measuring cups, and decanters. Effective pouring involves controlling the tilt angle, the height of the source, and the distance to the receiving container to minimize splashing and foaming while achieving the desired flow rate.

Several physical factors influence pouring. Viscosity determines how easily liquid flows; temperature can change viscosity and surface tension. The size and shape of the pouring lip and the container’s opening affect whether the flow remains steady or becomes turbulent. The flow rate increases with a greater tilt or a larger orifice, but too rapid a pour can cause spills, aeration, or loss of control. In some contexts, pouring includes decanting to separate sediment or to expose aromas, as in wine service, or aerating beverages to enhance aroma and texture.

Cultural and practical contexts shape pouring practices. Different settings may employ specialized vessels or etiquette, such as serving others before oneself, or using multiple pours to distribute evenly. Pouring hot liquids requires caution to prevent burns, and spills should be managed with appropriate containers and stable surfaces.

In summary, pouring is a simple yet varied activity governed by fluid properties, container design, and situational practices that aim for control, safety, and appropriate presentation.