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Lemme guess, you're not breaking one strand at a time, right? You want to make a meal so you break a bunch at the same time, correct?
originally posted by: starlitestarbrite
a reply to: blackcrowe
For one thing you aren't supposed to break spaghetti in half any Italian knows that... but, I break spaghetti in half all the time for my grand kids and NEVER had it shatter into pieces it breaks right in half every time. I haven't a clue what the heck they are talking about but its okay I am in my own little world and I like it here.
No that's not what the researchers are talking about, but that's the 0.01% issue with the home kitchen method I described. I get some tiny fragments and dust that I doubt has ever exceeded 0.1% of the mass of the package, it's probably far less than that, like 0.01%. Occasionally I'll get a third fragment of some length like 2-3 cm (an inch) instead of 2 pieces, but I could probably prevent that by not breaking the entire package at once, and just doing say, half the package at a time, which will concentrate the load in the center better.
originally posted by: RMFX1
I didn't read the article but I assume that they are talking about microscopic pieces shattering off at the break. Which obviously would happen.
Finally it is found that s 45/90/45/0/90/0 laminate fulfilled all
This was the end result of a $15m Research Grant funded by the US taxpayer! "And now for our next magical trick, we will demonstrate that ice is really just frozen water!"