The science is in: The creme filling in Oreo cookies is classified as "mushy," and it's very difficult to get it to stick to both sides when you twist one apart. "I had in my mind that if you twist the Oreos perfectly, you should split the creme perfectly in the middle," MIT researcher Crystal Owens said in a statement. "But what actually happens is the creme almost always comes off of one side." Owens and three co-authors have an article titled On Oreology, the fracture and flow of "milk's favorite cookie" in the current issue of the journal Physics of Fluids this week.
The team created a so-called "Oreometer," a 3D-printed device that works using rubber bands and is loaded with coins to provide the weight that then translates into the force needed to mechanically twist the two parts of the cookie apart. Oreometer is actually a play on words that only a very specific set of fluid dynamics nerds will recognize. That's because the device is actually a rheometer, which is used in labs to measure the way substances flow in response to applied force. One other variable involved dipping the cookies in milk, which caused them to degrade and crumble after about a minute, unsurprisingly. The researchers didn't indicate if they plan to continue their research to pursue the most obvious remaining Oreo-related mystery: What's wrong with people who eat the cookies without event attempting to twist them apart?
Credits;
https://www.cnet.com/science/mit-scientists-reveal-the-best-way-to-twist-open-an-oreo-cookie/
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