Physicists have studied Oreo cookies and made an important discovery

What scientists do not do during working hours. They are ready to investigate the most meaningless phenomena, hiding behind the fact that even trifling discoveries can revolutionize science. The undoubted leaders in useless experiments are still British scientists. But Americans are already breathing down their necks, studying the physical phenomena that occur inside cookies with stuffing.

Physicists from the USA took Oreo cookies, beloved by millions of sweet tooths, and tested it for twisting. This is how those who like to eat it in separate halves most often affect this product. At the same time, for some reason, most of the cream always remains on one half. This interesting phenomenon required an explanation and, finally, science found time for it.

For us, inexperienced lovers of crunching cookies, dividing it into two parts is an ordinary action, often automatic. But it turns out that there is a whole section of physics called rheology, which can explain the essence of the processes taking place at the same time. Rheology studies deformations and fluidity of substances having non-Newtonian viscosity. This is not only cream in Oreo, but also concrete mixes, as well as volcanic lava.

Rheology is important for the production of building materials, chemical and food industries. In the production of cheeses, sauces and chocolate, with the help of this science, it is possible to predict the behavior of raw materials and the final result.  In the case of cookies, researchers were interested in the behavior of a viscous substance tightly compressed between two planes.

Now we know that when one half of Oreo is rotated relative to the other, an adhesive rupture of the cookie occurs. This means that the connection between one of the halves and the cream is broken. It turns out that you can even predict with an accuracy of up to 80 percent on which cracker the filling will remain. To do this, you need to know how the cookies were in the package.

There are no complicated calculations here. At the Oreo factory, the cream is applied to one half, and then the whole is covered with the second.  Because of this, there is a difference in the adhesion of the viscous substance to different crackers. Usually the cream remains on the base, and not on the part that is put on top.