Wednesday, July 18, 2018
Anyone who’s poured honey onto a stack of pancakes likely has been intrigued by the golden liquid’s motion as it oozes, buckles and coils like a rope. This behaviour is caused by the high viscosity of honey, a physical property of gooey liquids that makes them resistant to deformation.
Cheriton School of Computer Science Professor Christopher Batty has developed a way to animate this viscous behaviour with stunning accuracy, something that has confounded computer-animation researchers. This is perhaps not surprising, as Batty has been working on fluid simulation since 2004 when he was a software engineer at Frantic Films, a Canadian content and live action production company based in Winnipeg. Read the full story.