{"id":729,"date":"2007-07-19T09:33:56","date_gmt":"2007-07-19T06:33:56","guid":{"rendered":"http:\/\/www.fyysika.ee\/wordpress\/?p=729"},"modified":"2011-08-08T23:36:33","modified_gmt":"2011-08-08T20:36:33","slug":"miks-spagetid-murduvad","status":"publish","type":"post","link":"https:\/\/www.fyysika.ee\/?p=729","title":{"rendered":"Miks spagetid murduvad &#8230;"},"content":{"rendered":"<div style=\"text-align: justify;\"><span style=\"font-weight: bold;\"><br \/>\n&#8230; just nii, nagu nad murduvad, polegi lihtne k\u00fcsmus. Nimelt purunevat painutatud kuiv spagetik\u00f5rs enamasti mitte kaheks, vaid harilikult kolmeks-neljaks t\u00fckiks. Selle n\u00e4htuse selgitamine Basile Audoly ja Sebastien Neukirchi poolt p\u00e4lvis avaldamise Physical Review Letters\u2019i artiklina (B. Audoly, S. Neukirch, Fragmentation of Rods by Cascading Cracks: Why Spaghetti Does Not Break in Half, Phys. Rev. Lett. 95, 095505 (2005)) ja ka 2006 Ig Nobeli preemia (hi-hii!). <\/p>\n<p><\/span><\/div>\n<p><\/p>\n<div style=\"text-align: justify;\">Algus on asjal igati lihtne ja loogiline: kahest otsast hoitav ja \u00fchtlaselt painutatud spagetik\u00f5rs murdub n\u00f5rgimast (defektsest) kohast, kui painderaadius saab v\u00e4iksemaks teatud kriitilisest v\u00e4\u00e4rtusest. Edasine aga pole aga kaugeltki silmn\u00e4htav &#8211; praktikas muidugi seep\u00e4rast, et protsess kulgeb liiga kiiresti. M\u00f6\u00f6da \u201ck\u00f5rrepoolikuid\u201d, mida te \u00fchte otsa pidi k\u00e4es hoiate, hakkab levima paindelaine. Selle protsessi k\u00e4igus painderaadius ei kasva k\u00f5ikjal, vaid v\u00f5ib teatud aja p\u00e4rast teatud piirkonnas saada lokaalselt v\u00e4iksemaks v\u00e4\u00e4rtusest murdehetkel (k\u00f5verus seega suuremaks) \u2013 ja siis v\u00f5ib k\u00f5rs sellest kohast murduda. V\u00f5ib ehk lisada, et BA&amp;SN teoreetiline anal\u00fc\u00fcs baseerub lineaarsel elastsusteoorial, st ei kasuta mingeid mittelineaarseid \u201ctrikke\u201d. Autorid on n\u00e4htust kiirfotograafia meetodil ka dokumenteerinud. J\u00e4\u00e4b siis \u00fcle k\u00fcsida, et milleks see k\u00f5ik hea on. Noh &#8230; esiteks murduvad muudki asjad peale spagetide. Ja teiseks \u2013 igavene t\u00fcli neid s\u00fc\u00fces kahvli \u00fcmber m\u00e4ssida, kui nad v\u00e4ga pikad on. Parem siis juba enne keetmist l\u00fchemaks murda. Ja tore, et selleks liiga palju vaeva ei pea n\u00e4gema ega (n\u00fc\u00fcd enam ka) s\u00f6\u00f6mise ajal asjatult pead vaevama! <\/p>\n<p>Allikas: http:\/\/www.physorg.com\/news79364033.html<\/p>\n<p>Koostas: Jaak Kikas <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&#8230; just nii, nagu nad murduvad, polegi lihtne k\u00fcsmus. Nimelt purunevat painutatud kuiv spagetik\u00f5rs enamasti mitte kaheks, vaid harilikult kolmeks-neljaks t\u00fckiks. Selle n\u00e4htuse selgitamine Basile Audoly ja Sebastien Neukirchi poolt p\u00e4lvis avaldamise Physical Review Letters\u2019i artiklina (B. Audoly, S. Neukirch, Fragmentation of Rods by Cascading Cracks: Why Spaghetti Does Not Break in Half, Phys. Rev. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[16],"tags":[],"class_list":{"0":"post-729","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-teadusuudis","7":"entry"},"_links":{"self":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts\/729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=729"}],"version-history":[{"count":0,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=\/wp\/v2\/posts\/729\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fyysika.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}