Scientists Declare Chunky Soup New State of Matter
PASADENA, Calif. (DPI) - Researchers at the California Institute of
Technology have determined that at least four, and possibly as many as
14, types of Campbell's Chunky brand soup exist in a
newly-discovered state of matter at normal temperatures, according to the
results of a new study. The soups have long been known by physicists to have
both liquid and solid characteristics, the well-studied "Soup/Meal
Conundrum" that has been the subject of intense scientific debate since the
According to Dr. Milton Finez, the project leader, long-term studies of Old
Fashioned Potato Ham Chowder revealed that increasing the temperature of
samples in increments from room temperature to approximately 60 degrees
Celsius rendered virtually no change in the relation between particles at
the molecular level, yet increased overall delectability measurably.
The new state of matter, referred to by scientists as a "suspended
mealeriffic colloid" state, was discovered quite by accident when a junior
researcher accidentally diluted a beaker of Steak 'N' Potato. "It was quite
a silly mistake, really," said Finez. "The operating procedure is spelled
out pretty clearly that one does not need to add water." Finez said members of his
team were puzzled by the substance's cohesive force and ability to hold
free-floating molecules of celery, carrots and hearty potatoes in suspension.
"Many times during our research we were tempted to use a fork to test the
substance, but more research needs to be done before we can anticipate any
adverse reactions," said Finez.
(Reported by Travis Ruetenik)
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