人类终于把意大利面折成两段啦!
费曼的困惑:如何把一根意面折断成恰好两段?| 参考资料[10]
煮出口感最佳的意大利面!
意面的杨氏模量随时间下降,红色和黑色分别代表水温100℃和80℃
曲线为理论预测值,点为实验测量值 | 参考资料[1]
煮面的时间越久,两根面条之间粘结的长度越长 | 参考资料[1]
意大利面的奇妙比喻
中子星密度极高,周围伴有极强的磁场 | Wikimedia Commons
人体被黑洞面条化的假象场景 | NASA
[1]Hwang J, Ha J, Siu R, et al. Swelling, softening, and elastocapillary adhesion of cooked pasta[J]. Physics of Fluids, 2022, 34(4): 042105.
[2]Audoly B, Neukirch S. Fragmentation of rods by cascading cracks: Why spaghetti does not break in half[J]. Physical review letters, 2005, 95(9): 095505.
[3]Heisser R H, Patil V P, Stoop N, et al. Controlling fracture cascades through twisting and quenching[J]. Proceedings of the National Academy of Sciences, 2018, 115(35): 8665-8670.
[4]Caplan M E, Horowitz C J. Colloquium: Astromaterial science and nuclear pasta[J]. Reviews of Modern Physics, 2017, 89(4): 041002.
[5]https://mechse.illinois.edu/news/45445
[6]https://publishing.aip.org/publications/latest-content/physics-models-better-define-what-makes-pasta-al-dente/
[7]https://pansci.asia/archives/349236
[8]https://news.mit.edu/2018/mit-mathematicians-solve-age-old-spaghetti-mystery-0813
[9] https://improbable.com/2018/08/13/breakthough-snapping-a-spaghetti-strand-into-2-not-3-pieces/
[10]https://www.livescience.com/63338-spaghetti-snap-machine.html
[11] https://www.mcgill.ca/newsroom/channels/news/nuclear-pasta-hardest-known-substance-universe-289729
[12]https://en.wikipedia.org/wiki/Spaghettification