On the material properties of Marmite

From The Daily Grind

Interesting stuff, Marmite. I recently started a large new jar, and apart from the seasonal shock at how damned expensive the stuff is, I find myself musing on the yeasty material's viscosity. As one does.

Marmite-haters will, tragically, not be aware, but it's an extremely stringy substance, doing near-everything it can to land somewhere between the jar and one's toast, with a secondary goal of clogging the jar-top thread. By the end of a jar it's not unusual to find more Marmite clinging to the thread (and the lid) than to the sidewalls. However, the flow rate of the material is exceptionally low; even after several months, the Marmite surface within the jar will not be absolutely level. High crests and troughs left by the gouging actions of a table knife will be smoothed, but not completely flattened.

The possibility occurs that Marmite is thixotropic, or possibly that it may be used to illuminate the distinction between viscosity and ductility. I confess, however, that material properties and the underlying mechanisms are not my strong suit.

I then find myself pondering whether it might be possible to measure Marmite's surface tension. Indeed, could one blow Marmite bubbles? Alternatively, could one produce an analogue of Kelvin's tar drop experiment, only with a rather more 'interactive' period between drips?

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Never mind the changed viscosity, it doesn't smell the same or taste the same! ! I 'm sure we have been conned and despite the company saying that the regular stuff would not change when the squeezy jars (for people incapable of using a knife) were brought out, I think they lied! sam london Marmite is wonderful on nearly-burnt toast with lots of melted butter. Also I used to dunk a Marmite sandwich in a cup of chocolate milk, Very Good!!! MMmmmm!!!! Heidi CA I live in the US and have recently found out you can buy it at Henry's!! Also another great way to get Marmite is to go to Indian shops, they sell a ton of British foods along with curry etc. But most importantly they sell Marmite cheaper than at a British Grocer's. Solveig California, USA marmite sux lame balls, everyone knows it. nathan, marmite hater new zealand But the viscosity has changed! no longer does it remain immovable but trickles, slides, almost-imperceptably off the knife to the counter-top....no longer does it cling, limpet-like to the sides of the jar...the colour is no longer the deep, dark, almost-Guinness black/brown but a slightly lighter shade... what HAS happened!!!?? Bren Bromley, Kent UK I suspect that the viscous properties of Marmite are an inherent characteristic of it's generally inferior qualities compared to Vegemite. Ah yes Vegemite, now there's a spread! Stuart Murdoch Australia