Name: 为什么你的血液会像番茄酱那样流动
Uploaded: 2025-11-08T02:13:52Z
Duration: 10 min 8 s
Description: 你的血液和番茄酱的相似点可不止颜色，化学工程师肖恩·法林顿（Sean Farrington）如是说道。他展示了日常商品的流动，比如洗发水、花生酱和番茄酱，提出了将血液粘度的用途扩展至医疗诊断，就像血压那样。一起了解这个鲜为人知的流动学领域，如果我们重视它，它又会如何挽救生命。

肖恩·法林顿（Sean Farrington）: 为什么你的血液会像番茄酱那样流动

为什么你的血液会像番茄酱那样流动

你的血液和番茄酱的相似点可不止颜色，化学工程师肖恩·法林顿（Sean Farrington）如是说道。他展示了日常商品的流动，比如洗发水、花生酱和番茄酱，提出了将血液粘度的用途扩展至医疗诊断，就像血压那样。一起了解这个鲜为人知的流动学领域，如果我们重视它，它又会如何挽救生命。

Blood is more like ketchup than water, thanks to its unique flow, yet doctors rarely measure how thick or thin it is. Nearly half of people over 40 develop clogged arteries, but current diagnostics overlook valuable clues in blood's viscosity. Understanding and applying the science of rheology could help catch heart disease early and save countless lives. Bringing this overlooked measurement into regular medical care calls for both innovation and public awareness.

Blood’s Hidden Power: Why Viscosity Could Revolutionize Medicine

Blood is more like ketchup than water, thanks to its unique viscosity, which plays a crucial role in health. Up to 46 percent of people over 40 have arterial plaque, yet blood viscosity is rarely measured in routine care. The science of rheology, used for products like lotion and motor oil, could help doctors catch cardiovascular disease earlier. Bringing awareness and simple tools to blood rheology could transform heart health as profoundly as blood-pressure monitoring did.