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A D V A N C E D
M A T E R I A L S
&
P R O C E S S E S |
M A R C H
2 0 1 6
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ORIGAMI FOLD CREATES
COLLAPSIBLE STRUCTURES
A team of researchers at Harvard
University, Cambridge, Mass., have
characterized a fundamental origami
fold, or tessellation, that could be used
as a building block to create almost
any 3D shape, from nanostructures to
buildings. The folding pattern, known
as the Miura-ori, is a periodic way to
tile the plane using the simplest moun-
tain-valley fold in origami. A folded Mi-
ura can be packed into a flat, compact
shape and unfolded in one continuous
motion. “The collapsibility, transport-
ability, and deployability of Miura-ori
folded objects makes it a potentially
attractive design for everything from
space-bound payloads to laparoscop-
ic surgery,” says graduate student Levi
Dudte.
To explore the tessellation’s po-
tential, the team developed an algo-
rithm that can create certain shapes
using the Miura-ori fold repeated with
small variations. Given the specifica-
tions of the target shape, the program
lays out the folds needed to create the
design, which can then be laser printed
for folding. .
Are you working with or have you
discovered a material or its properties
that exhibit OMG - Outrageous
Materials Goodness?
Send your submissions to
Julie Lucko at
OMG!
OUTRAGEOUS MATERIALS GOODNESS
Shapes made from the Miura-ori pattern. Courtesy of Mahadevan Lab.
The TA1 analyzes the texture of foods,
including confectionary items.
FOOD TESTING MACHINE
OFFERS TEXTURE ANALYSIS
Ametek Sensors, Test & Calibra-
tion, Largo, Fla., developed a machine
that quantitatively analyzes the texture
of foods. The Lloyd Instruments TA1 per-
forms detailed texture profile analysis
(TPA), a process used in the confection-
ary industry to measure food attributes
such as snack bar crispiness, marshmal-
low springiness, caramel chewiness, and
chocolate bar break strength.
The TA1 has a 102 kgf capacity, and
its force measurement is accurate to
±0.5%. Special components are avail-
able, such as knife attachments to test
butter and cream consistencies and flat
ended probes to measure the stickiness
of icings and confectionary fillings. The
snap strength of crackers, tortillas, and
fries can be checked with a modified
three-point bend test. Using special-
ized software, the TA1 can reference a
library of international manufacturing
standards or incorporate video capture
and playback. Once TPA profiles are de-
fined with final testing against human
panels, the procedure can be transferred
to the production line for standard test-
ing during quality control. Using results
from TPA, confectionary manufacturers
are able to adjust ingredient ratios, as-
sess baking and production variables,
and determine shelf life. .
INTERACTIVE HISTORY
OF METAL
Bodycote, UK, launched an “Inter-
active History of Metallurgy,” a timeline
of 10,000 years of metal processing,
heat treatment, and surface technol-
ogy. Containing over 200 high quality
images and numerous videos, the in-
teractive infographic pays homage to
metallurgy’s Neolithic artisans as well
as the scientific innovators of the 20th
century and a multitude in between.
Starting in 8700 B.C. with the world’s
oldest known copper artifacts, the col-
or-coded timeline lets users follow the
story of that metal over time. Pathways
for bronze, iron, and steel are added as
they come into play through the ages.
The resource was developed to explore
the evolution of metallurgy and heat
treating and to acknowledge the col-
lective work of scientists and engineers
who have enhanced the properties of
metals and alloys throughout human
history.