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Liquid Animations So Realistic You Can Almost Taste Them

By ­niversity of Waterloo News

July 20, 2018

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Christopher Batty and colleagues at the University of Waterloo's Cheriton School of Computer Science in Canada has developed a method of precisely animating high-viscosity liquid as part of his fluid simulation research.

Batty says achieving this milestone stems from the understanding that "the pressure and viscosity forces that act on [liquids] need to be solved together for the computer animation to be physically accurate and visually stunning."

Batty and his team created a technique for coupling these forces in a liquid, yielding a model that simulates viscous fluids more accurately while also retaining fine surface details in the liquid.

The researchers' fluid animation can replicate such effects as the classic liquid rope coiling of viscous liquids like honey, or the smooth buckling of a layer of caramel as it is poured onto a wafer.

From University of Waterloo News
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