What is the Young's Modulus of Panzani Spaghetti?

AI Thread Summary
The discussion focuses on obtaining the Young's modulus of Panzani spaghetti for an IB Physics extended essay. A participant mentions a study by G.V. Guinea et al. that reports an elastic modulus of 5 GPa for dry spaghetti made from durum wheat semolina, based on tensile tests. The inquiry specifies a preference for dry spaghetti data. The shared article also touches on pasta fracture morphology, which could be relevant for culinary interests. This information could aid in experimental data collection for the original inquiry.
simon.m
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I am working on my extended essay in IB Physics and would like to have some experimental data. More specifically I need Young's modulus of spaghetti (Panzani -- if possible :). In case you've done a lab or some other research where you calculated this value, please send me a link (or just any other info you may have). thx
Simon
 
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dry or wet?
 
:) good question.
DRY, please!
 
... came across this a while ago :

G.V. Guinea et al, Brittle failure of dry spaghetti, Engineering Failure Analysis, 11, 2004, 705-714.

... in it for durum wheat semolina, base material for spaghetti, they among other stuff do tensile tests and arrive at an elastic modulus of 5 GPa. I first picked the article since was interested about pasta fracture morphology, perhaps to improve my cooking . :biggrin:
 
Phys. Rev. Lett. 95 095505

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