preface: IANAScientist, nor do I play one on TV. Take everything below with a grain of salt, as it comes from the dusty mind of someone who enjoyed physics in college a little too much for his own good decades ago. The information could easily be wrong.
Do you mean “when I drink all the scotch, it is replaced with air” kind of refilling? If so, that’s a property of the environment (gas, in this case) and not the bottle. The bottle doesn’t refill, rather the air expands into a lower pressure area. That’s called the pressure gradient force, iirc.
You use it more like a blog than a thesaurus, and you have a distinct inability to Google simple ass information so that you can at least confirm if you’re right or wrong about something beforehand. Unfortunately this is the most interesting scientific topic on Qt3 in a long time… so I guess you got one right finally.
I don’t know the answer, but your question relates most to fluid dynamics, particularly pressures.
Well yeah, you need a poetic response to a non-scientific question, which really is what we have here. The science isn’t really science other than to say that something will move if you put a force on it. It’s a consequence of fluid dynamics but there’s no specific law; he’s looking for a pithy sentence to illustrate the idea.
If you had to have real science, it would be something to do with “nature will always seek equilibrium between two inequal but connected environments.” It’s why a hole you dig fills with air and why putting salt on a steak pulls the liquid out of the cells.
So, is this a good thing or a bad thing? I read somewhere that pre-salting hamburger meat was a bad idea due to how the meat will chemically react during cooking to make a more dense burger, which isn’t really what you want.
To be honest, what most people associate with juiciness in a hamburger (and moisture in everything from food to facial care) is oil/fat, not the water content of the cells. You’ve all but certainly lost more moisture as steam during your 8 minute fry in the pan than you did by pulling moisture out from surface-level muscle cells in the patty of ground meat you’re patting out.
You’ll do the meat a greater disservice by squeezing it while cooking or biting/cutting into it immediate after it’s done than by salting it, in other words.
Source: too many cooking shows, Harold McGee’s phenomenal science of cooking writing, and GRILLIN SHIT.