It’s basically impossible twist an Oreo evenly in half.
No matter how carefully you peel back the two chocolate wafers of an Oreo, the creme filling will always stick to one side. It’s not possible to split the creme down the middle. That’s according to new fluid dynamics research published in the journalWhile the finding might not be a total shock to snack aficionados, it sheds light on the next generation of 3D printed manufacturing.
The study of how fluids and plastics move under stress is called rheology, a niche that the average person has no idea exists, says Owens. But Oreos are a perfect in-hand demonstration: “If I say, it’s like an Oreo—I put fluid between plates and I rotate them, and that helps me characterize the viscosity [of materials] we use for 3D printing—suddenly people understand what I’m saying.”
The study authors also tested the cookies with a DIY “Oreometer”—a clamping device that uses rubber bands and coins to twist the wafers apart, developed by coauthor Max Fan, an undergraduate at MIT. “We were talking a lot about how we give people an intuitive sense of what a yield stress is,” says Owens. “The best thing we came up with is, let other people do the same sort of tests.”
But no matter how fast they twisted the wafer, the creme always stuck to one side. “It turns out there’s not really a trick to it,” Owens says. “Everything you try to do will get mostly a clean break. It’s a bit disappointing that there’s not some secret twist.” She suspects that heating up the creme could make a middle split possible. Cookies with extra creme or special flavorings didn’t change results.
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