When you twist open an Oreo cookie to get to the creamy center, you’re mimicking a standard test in rheology—the study of how a non-Newtonian material flows when twisted, pressed, or otherwise stressed. MIT engineers have now subjected the sandwich cookie to rigorous materials tests to get to the center of a tantalizing question: Why does the cookie’s cream stick to just one wafer when twisted apart?When you twist open an Oreo cookie to get to the creamy center, you’re mimicking a standard test in rheology—the study of how a non-Newtonian material flows when twisted, pressed, or otherwise stressed. MIT engineers have now subjected the sandwich cookie to rigorous materials tests to get to the center of a tantalizing question: Why does the cookie’s cream stick to just one wafer when twisted apart?
Engineers introduce the Oreometer
