The Science Behind Hand-Pulled Noodles

Sunday,
October 25, 2020, 1:00 pm

2:00 pm

In this demo-based science lesson, we use common kitchen items such as flour, oil, water and salt to demonstrate interesting phenomena. We will make dough with various additives (oil, water, salt) and compare their mechanical properties. Depending on the additives, the properties of the dough will be very different. The scientific principles behind these differences will be explained. Participants are encouraged to try our experiments during or after the class. You can be the judge on which dough makes the best hand-pulled noodles!

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The Stanford Polymer Collective (SPC) is an interdisciplinary student organization. Our mission is to foster dynamic conversations and to actively engage the university and local community in the exciting realm of polymer-based materials. We organize a range of activities, including: lunch-and-learns industry tours outreach activities quarterly talks annual poster symposia
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