Experimental study of elastic properties of noodles and bucatini

TL;DR

This study experimentally measures the elastic properties of noodles and bucatini, demonstrating their Young's moduli and hysteresis behavior, providing an accessible educational approach to elasticity concepts.

Contribution

It presents a low-cost experimental method to determine the elastic properties of pasta, highlighting differences in Young's modulus and hysteresis effects.

Findings

Young's modulus of bucatini: 2.60 GPa (force-displacement)

Young's modulus of noodles: 2.26 GPa (force-displacement)

Mechanical hysteresis observed in pasta samples

Abstract

The mechanical behaviour of two types of pasta (noodles and bucatini) was studied in a cantilever-loaded-at-the-end experimental setup. One end of each pasta was fixed while the other end was submitted to forces perpendicular to the line determined by the pasta when undeflected. Elastic curves were studied, resulting in values of $E=2.60$ GPa and $E=2.26$ GPa for the Young's modulus of bucatini and noodles respectively. The relation coming from small slopes approximation between the free end's displacement and the load was analyzed, resulting in values of $E=2.33$ GPa and $E=2.44$ GPa for the Young's modulus of bucatini and noodles respectively. Mechanical hysteresis was found in the pasta, resulting in a small deformation. This experiment can be done with low cost materials and it is a good first introduction to some basic concepts of elasticity for mechanics courses.