Which is why this chef-approved insider information that we've just discovered couldn't have come at a better time... Held in London’s Soho, a hotspot for creativity and design, visitors will be transported into a world which turns the everyday into the extraordinary, the moment they step through the door. What: A world of creativity and customisation, where everyday objects including t-shirts and water bottles will be transformed by celebrated creatives and artists Study author Crystal Owens,a doctoral student inmechanical engineering, told USA TODAY she got the inspiration for the study from using a rheometer, which measures liquid and substances' responses to force. The laboratory instrument measures the affects on a fluid by moving one of two discs it is sandwiched between. London based designer Rina Wanti, known for her creds in Mandala and Henna design has seen her create pieces for the likes of Elton John and Burberry.

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My 3D printing fluids are in the same class of materials as Oreo cream,” she says. “So, this new understanding can help me better design ink when I’m trying to print flexible electronics from a slurry of carbon nanotubes, because they deform in almost exactly the same way.” Here, blank notepads, water bottles and t-shirts will be given a customised makeover that transforms them into a uniquely styled accessory. Nicolas Dixon – Leeds born abstract artist, Nicolas has been adopted by the UK’s house music and DJ scene as one of its favourite artists with his versatile pieces featured everywhere from hotels to street murals The OREO Twists lab was launched to celebrate that the latest launch from OREO; OREO Twists, which are available in stores nationwide now. The researchers also measured the torque required to twist open an Oreo, and found it to be similar to the torque required to turn a doorknob and about 1/10th what’s needed to twist open a bottlecap. The cream’s failure stress — i.e. the force per area required to get the cream to flow, or deform — is twice that of cream cheese and peanut butter, and about the same magnitude as mozzarella cheese. Judging from the cream’s response to stress, the team classifies its texture as “mushy,” rather than brittle, tough, or rubbery.The scientists, unfortunately, were not able to decipher how to manipulate the perfect split Oreo split with equal cream on each side of the cookie.

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Stefano Meloni, a Customs Lab artist for Vans, famed for a customisation style which reflects the customer’s personality. Curious as to whether others had explored the connection between Oreos and rheology, Owens found mention of a 2016 Princeton University study in which physicists first reported that indeed, when twisting Oreos by hand, the cream almost always came off on one wafer.While Oreo cream may not appear to possess fluid-like properties, it is considered a “yield stress fluid” — a soft solid when unperturbed that can start to flow under enough stress, the way toothpaste, frosting, certain cosmetics, and concrete do.