For those of you that know me, the fact that my first reference to the Economist magazine comes 60+ days following my first post is surprising. My MBA is from the University of Chicago. I am from the ‘Chicago School.’ Demand curves shift left. Supply curves shift right. The answer to any question is always at the intersection. At the intersection, the world is good. If not, your analysis is flawed or the government mucked it up.
As reported in the Economist, a journal article solves one of life’s greatest mystery’s: when snapped, why does a strand of dry pasta [spaghetti] rarely break in half but fragment into three or more pieces?
The question – ‘why does it not break in half’ was first issued by a Nobel prize winner and quantum theory physicist. He apparently died with no more than a ‘kitchen full of pulverized pasta.’
The answer to the question is flexural waves – ironically suggested by Parisians and not Italians or Chicago MBA’s.
‘Each time part of a bent strand [of pasta] breaks, a series of [flexural waves] ripples down the length of the pasta. The mistake [the nobel prize winner] made was to assume that the strain released when a bent strand breaks allows the two half-strands to relax and becme straight again.’
How stupid.
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According to the wine drinking French, ‘the passing waves cause parts of the daughter strands to curve even further and trigger other breakages, which in turn’ trigger further waves, breakages and fragments. They even provide the math to prove it.
To see the flexural waves in action, go to www.lmm.jussieu.fr/spaghetti – Barilla no. 1 dry pasta (of length 24.1cm) rippling flexural waves at 1000 frames per second sans sauce.
NOTE: To view pasta destruction requires Apple’s Quicktime
French tax dollars at work for the betterment of global society. Just like the Airbus subsidies?