Who doesn’t love Oreo cookies? Just imagine twisting the two halves, eating the cream filling and then dipping the chocolate chip cookies in milk… But you’ll probably notice that the cream always stays on one side only. Scientists at the Massachusetts Institute of Technology understand this. The authors named the new direction of scientific research “orheology”. The experiment is carried out with the help of a rheometer – a tool for stuffing for a reaction to the impact of burnt applications. The rheometer swirls the substance between the collecting discs and measures its viscosity. At the study, the scientists were inspired by a sense of injustice – after all, “more, Eva covers the cream code. The wreath-like “canonical rheometry index” describes it as a “three-layer laminated composite”, where the cream is a sample of the liquid, and the cookies are the texture plates.

The team bought an Oreo to experiment with at the related store. I took the classic Double Stuf and Mega Stuf with different cream effects, as well as Golden, Dark Chocolate and Team USA Olympic flavors. In the loratory, the scientists attached each biscuit to paraleve pastes pprs. They checked one side of the other side and checked how much cream was found on the kaizido. The suggestion was that if you twist the Oreo perfectly symmetrically, then the cream should also separate. I’m not good – the distribution of the cream does not affect the revolution, nor the amount of creamy bass. The determining level of mortality was the level of adhesion between the cream and cookies. Oreos in a box are usually in the same orientation most of the time, so it has something to do with how the liver is made, sorted during packaging, and how it’s detected. However, speed played an important role in maintaining the integrity of the liver. If you try to spin the Oreo faster, there will inevitably be more force and you will break it sooner. It is easier and more correct to scroll slowly.


Oreo crème’s resistance to warping was found to be similar in texture to foie gras, Romano and Old Amsterdam cheeses, while stress to warp was like that of soft Havarti or mozzarella cheese and twice that of cream cheese or peanut butter. the exception to the definition of the quality of the cream, what is called “mushy” in food science

Cheny with the help of a rheometer contain the measurement and mechanics of chocolate cookies without cream and their interaction with salt. Single cookies were attached to the device and filled with low-fat (1%) milk. The cookies got wet quickly and crumbled within a minute. The authors suggested that between the time the liver is immersed in the milk and the time it becomes too wet and breaks down, a “golden mean” formation occurs. Experiments with higher fat milk make it easier to pass this zone, as milk solids clog the pores of the liver, resulting in delayed absorption of fluid.

Finally, the team developed their own 3D printed rheometer lab, which is suitable for schools and pets since scientific rheometers are expensive. The biscuit is fixed in two clamps actuated by rubber bands. Then, with double “deputies”, bull coins begin to be thrown in, t with the results of experiments with a funny device were discovered by a laboratory rheometer.

Source: Tech Cult

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