Liquids are poured into containers with tiny apertures using funnels. Sometimes, and frequently with the addition of a sieve or filter paper, funnels are employed in scientific laboratories to filter materials. In the kitchen, funnels are used to move liquids, powders, herbs, and other ingredients containing fine particles into containers with the least amount of waste or leakage.
There are specialised funnels for use in lab settings. Some funnels have stopcocks, which reduce the flow of fluid through the funnel. Rather than fluids, some scientific funnels are made to channel powder.
In order to remove tiny particles from a liquid being transported, filter sheets are frequently utilised. It is also possible to separate two liquids that are passing through a scientific funnel at the same time.
Depending on their intended usage, the sizes and shapes of cooking funnels vary. Wide funnels are superior at transporting dry foods like flour whereas narrow ones are typically used to transfer liquid.
Different types of liquid are transferred using funnels constructed from a variety of materials. A material that won’t react with the liquid being transported must be used to make the funnel. Conveyors are frequently made of stainless steel, glass, aluminium, and plastic.