Dunk or Dip????which do you prefer?

Answer 1

trough

Answer 2

Dunk

Answer 3

Dunk

Answer 4

Dunk

Answer 5

Dip. Dunk sounds sloppy.

Answer 6

Dip. Seems more polite! I tried to find a science of dunking&dipping, but the link was broken Try Nicey and Wifey's Cup of tea and a sit down. They give a 3 page scientific and mathmatical essay on the ratio of biscuit to cup, amoungst other things...

To dunk a biscuit - - - - - - - - - -

To dunk is to dip biscuit, bread, cake, or doughnut into a beverage, usually hot, especially tea or coffee, but the popular American snack "milk and cookies" features cookies dunked into cold milk. Dunking a biscuit is said to release flavour, but is usually done to alter the texture of harder confections.

A popular form of dunking in Australia is the "Tim Tam Slam", also known as "tea sucking". The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs.


Biscuit dunking and popular science
Biscuit dunking became prominent during National Biscuit Dunking Day in which physicist Len Fisher of the University of Bristol presented some light-hearted discussion of dunking, aiming to show that physics could be fun, accessible, and easy to comprehend.

To save serious dunkers from having to type variables into a spreadsheet as they prepare to dunk their biscuit, or work out the dunking equation by hand on their napkin, by which time their tea would be cold, Fisher suggested that he could helpfully provide a table with the dunking characteristics of popular biscuits. Dunking technique is also important and the team also designed a prototype dunking holder to aid in this tricky task. A chocolate biscuit should be dunked flat, with the chocolate side up, to minimise the chance of chocolate bleed into the beverage.

Fisher appeared to be somewhat taken aback by the large amount of media attention, ascribing it to a "hunger for accessible science". Fisher also described his astonishment at journalists' interest in one equation used in the field: Washburn's equation, which describes capillary flow in porous materials. Writing in Nature, he says "the equation was published in almost every major UK newspaper. The journalists who published it took great care to get it right, some telephoning several times to check".

Answer 7

Dip

Answer 8

Dip

Answer 9

Dip

Answer 10

Dip. if i am eating chips and dip with me it is like do you want a chip with that dip...lol

Answer 11

dunk