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A team of mechanical engineers (kỹ sư cơ khí) at MIT recently developed an “Oreometer” to test the optimal (tối ưu) way of separating (tách) the two halves (nửa) of an Oreo cookie, so that the wafers and the creme filling inside remained unbroken.

It was an exercise in rheology (lưu biến học), or the study of how matter flows. (They called this particular experiment “Oreology.”) The fluid in this case was the creme filling, a soft solid that the team classified as “mushy,” meaning it’s not very brittle (unlike a cracker) and is relatively soft (like bread).

Oreo creme is a yield stress fluid—a group that includes cookie dough, concrete, and lava. They are fluids that act as soft solids, meaning that they only flow, or change shape, when enough stress is applied to them. In the case of the cookies, that stress either comes from your hands opening the cookie or your teeth cutting to the chase.

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