MIT scientists reveal why it's hard to evenly split Oreo filling between two halves
created a 3D-printed device to develop a better understanding of the science behind what happens to the cream filling when you split the two sides of an Oreo cookie. Their device, the Oreometer, uses rubber bands and coins to control the torque applied to each side as a cookie is twisted apart.
The researchers determined that, based on how the filling responded to stress, it should be classified as"mushy" instead of brittle, tough or rubbery. They also found that the cream's failure stress — the force per area needed to deform the filling or make it flow — is around the same as mozzarella cheese and double that of peanut butter and cream cheese.
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