Two mechanical engineers at the University of California, Berkeley have developed a model to describe the curling action of a spaghetti noodle when it is boiled. In their paper published in the journal Physical Review Letters, Nathaniel Goldberg and Oliver O'Reilly describe their study of the popular pasta and what they learned about its behavior when it is cooked.
from General Physics News - Science News, Physics News, Physics, Material Sciences, Science https://ift.tt/37N0qRw
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