Going from a rigid, straight spaghetti strand to a bendable, curved noodle involves the absorption of water. How pasta’s maleable structure can reveal mechanical properties useful for understanding movement.
Click above to hear part 2 of Eclectic Company, featuring Oliver O’Reilly, professor of mechanical engineering, University of California Berkeley.
Eclectic Company:
Part 1: Tony Wyss-Coray / Anti-Aging
Part 2: Oliver O’Reilly / Spaghetti Structure
Part 3: Moriba Jah / Space Junk
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