Introducing The Mit Oreometer Mechanical Engineers Put An Oreo S Cream Filling Through A Battery Of Tests
When you twist an Oreo cookie open to get to the creamy center, you’re mimicking a basic rheological test. (Rheology is the study of how a non-Newtonian material flows when twisted, pressed, or otherwise strained.) MIT engineers have now subjected the famous sandwich cookie to rigorous materials testing in order to answer a vexing question: why does the cookie’s cream stick to only one wafer when twisted apart? “There’s the fascinating problem of trying to get the cream to distribute evenly between the two wafers, which turns out to be really hard,” says Max Fan, an undergraduate in MIT’s Department of Mechanical Engineering....