Dividing your Oreo? Researchers explain the science for filling to stick to one side

Oreology: The study of the cream-filled cookie sandwich. You have not heard about it ? Well, you’ve probably studied it – experimenting with dipping, twisting, and separating to find the best Oreo dining experience. Whether you prefer the filling intact on half the cookie or spread evenly when you open it, the researchers asked the nagging question: How do you make sure you get the Oreo exactly how you want it every time? When I was little I tried twisting the wafers to distribute the cream evenly between the wafers so that it was on both halves – which I think tastes much better than having a wafer one with a lot of cream and another with almost no cream.

It was hard to do when I tried it by hand,” said Crystal Owens, lead author of a study published Tuesday in the journal American Institute of Physics. and a mechanical engineering researcher at the Massachusetts Institute of Technology. So she took it up a notch. The researchers designed an oreometer, a device designed to split the cookie with a scientifically precise amount of torque (a measure of force used to To do rotate an object).

The hope was that with the perfect twist, researchers could manipulate the cookie filling to evenly distribute between the two wafers. Alas, they couldn’t.” We have learned, unfortunately, that even if you twist an Oreo perfectly, the cream will almost always end up mostly on one of the two wafers, with the cream delaminating, and there is no no easy way to get to split between slices,” Owens said. For those of us who aren’t Oreo scientists, delamination is when something splits into layers. If you manage to separating the cookie evenly, this is probably not the result of your delicate and precise work, according to the study.It has more to do with the level of adhesion between the cream and the cookie, which is modified by a certain factor before it gets into your hands.

What that might be is a question for further study.” We haven’t even begun to answer all the questions someone might have about Oreos or cookies, this is why we have created our oreometer, so that any anyone with access to a 3D printer can perform further measurements,” Owens said. Serious science for a silly question Randy Ewoldt, professor of mechanical engineering at the University of Illinois at Urbana-Champaign, was reviewing the study one night when his 11-year-old son glanced over his shoulder .

He knows his father works in rheology, a branch of physics that studies the flow of matter between liquids and solids, but like most children, his father’s work doesn’t interest him for too long. Until he sees the word Oreo on the paper, that is. “When we talk about the physics of complicated materials, and there are a lot of them, Oreo cookie cream is the one that is immediately accessible to many people,” Ewoldt said. “To bring people into a much more complicated world, it can serve as a gateway for that.” Studying is on Owen’s mind every time she has an Oreo, and now she hopes it will interest people outside the field as well. “I hope people can use this information to improve their cookie intake when they open an Oreo or when they dunk it in milk,” Owens said. “I hope people can also be inspired to investigate other puzzles in the kitchen in a scientific way.” The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unfamiliar and takes the time to think ‘I wonder why this is happening? like that?'”

Oreology: The study of the cream-filled cookie sandwich.

You have not heard about it ? Well, you’ve probably studied it – experimenting with dipping, twisting, and separating to find the best Oreo dining experience.

Whether you prefer the filling intact on half the cookie or spread evenly when you open it, the researchers asked the nagging question: how do you make sure you get the Oreo the way you want it every time?

“When I was little I would try twisting wafers to distribute the cream evenly between the wafers so that there was some on both halves – which I think tastes much better than having one wafer with a lot of cream and one with almost none. It was hard to do when I tried it by hand,” said Crystal Owens, lead author of a study published Tuesday in the journal American Institute of Physics and researcher in mechanical engineering at the Massachusetts Institute of Technology.

So she took it up a notch. The researchers designed an oreometer, a device designed to split the cookie with a scientifically precise amount of torque (a measure of the force used to spin an object).

The hope was that with the perfect twist, researchers could manipulate the cookie filling to evenly distribute it between the two cookies. Alas, they couldn’t.

“We learned, unfortunately, that even if you twist an Oreo perfectly, the cream will almost always end up mostly on one of the two wafers, with cream delamination, and there’s no easy way to split between the wafers,” Owens said. For those of us who aren’t Oreo scientists, delamination is when something breaks into layers.

If you manage to separate the cookie evenly, it’s probably not the result of your delicate and precise work, according to the study. It has more to do with the level of stickiness between the cream and the cookie, which is changed by a certain factor before it gets to your hands.

What this might be is a question for further study.

“We haven’t even begun to answer all the questions someone might have about Oreos or cookies, so we created our Oreometer, so anyone with access to a 3D printer could perform 3D printing. ‘other measures,’ Owens said.

Serious science for a silly question

Randy Ewoldt, professor of mechanical engineering at the University of Illinois at Urbana-Champaign, was reviewing the study one night when his 11-year-old son glanced over his shoulder.

He knows his father works in rheology, a branch of physics that studies the flow of matter between liquids and solids, but like most children, his father’s work doesn’t interest him for very long. Until he sees the word Oreo on the paper, that is.

“When we talk about the physics of complicated materials, and there are a lot of them, Oreo cookie cream is immediately accessible to many people,” Ewoldt said. “To bring people into a much more complicated world, it can serve as a gateway for that.”

Studying is on Owen’s mind every time she has an Oreo, and now she hopes it will interest people outside the field as well.

“I hope people can use this information to improve their cookie consumption when they open an Oreo or when they dip it in milk,” Owens said. “I hope people can also be inspired to study other puzzles in the kitchen scientifically.

“The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unfamiliar and takes the time to think ‘I wonder why this is happening? like that ?'”


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