Scientists have finally explained the perfect way to dunk a biscuit.
People have long had to endure lumpy tea when their favourite nibble disintegrates to form a grey sludge at the bottom of the mug.
Unos científicos de la Universidad de Bristol en el Oeste de Inglaterra han publicado la fórmula matemática que gobierna el proceso completo.
Prueba de Sabor:
"El estudio revela precisamente la razón de por qué mojamos las galletas. Parece mayor el sabor de la galleta que se libera en la boca si primero ha sido sumergida en una bebida caliente.
El equipo de Bristol calcula que es hasta 10 veces mayor el sabor se libera así que si se come la galleta seca.Su investigación de dos meses también ha establecido la mejor estrategia para mojar galletas de chocolate. El acercamiento al fluido requiere que el mordisco esté hacia abajo al sumergir la galleta.
Esto minimiza "sangrado" de chocolate en el té o café y mantiene el revestimiento lo suficientemente rígido para evitar que la galleta se parta por la mitad."
The team acknowledge this technique requires a degree of skill on the part of the dunker and have therefore designed a prototype dunking holder to help the less dextrous.
Dr Len Fisher, who led the research, said a biscuit could be viewed as lumps of starch glued together by sugar.
When the hot tea or coffee enters the pores in the biscuit, he explained, the sugar melts and the structure becomes unstable.
"You have got a race between the dissolving of the sugar and your biscuit falling apart and a swelling of the starch grains so that they stick together, giving you a biscuit which is purely starch but rather softer than what you started with," he said.
"As with most things in physics, we can write equations which govern this."
Dunk with confidence
In this case, the average pore diameter in a biscuit is equal to four times the viscosity of the tea, multiplied by the height the liquid rises squared, divided by the surface tension of the tea, multiplied by the length of time the biscuit is dunked.
Aware that some people may have problems with their maths, Dr Fisher plans to give people more user-friendly information.
"We are going to define critical times for different types of biscuit," he said.
"We will publish these as a table, you will be able to look them up and you will be able to dunk scientifically with confidence."
Although the research is not complete, Dr Fisher believes the temperature of the tea is also critical.
"I suggest for serious dunkers, take a thermometer with you," he said.
The research has been funded by the biscuit manufacturer McVitie's.
The company says its own research suggests that one-in-four dunks results in soggy biscuit sinking to the bottom of the mug. It may now print advice for consumers on its packaging.
Fuente: http://news.bbc.co.uk/2/hi/science/nature/220400.stm
Prueba de Sabor:
"El estudio revela precisamente la razón de por qué mojamos las galletas. Parece mayor el sabor de la galleta que se libera en la boca si primero ha sido sumergida en una bebida caliente.
El equipo de Bristol calcula que es hasta 10 veces mayor el sabor se libera así que si se come la galleta seca.Su investigación de dos meses también ha establecido la mejor estrategia para mojar galletas de chocolate. El acercamiento al fluido requiere que el mordisco esté hacia abajo al sumergir la galleta.
Esto minimiza "sangrado" de chocolate en el té o café y mantiene el revestimiento lo suficientemente rígido para evitar que la galleta se parta por la mitad."
The team acknowledge this technique requires a degree of skill on the part of the dunker and have therefore designed a prototype dunking holder to help the less dextrous.
Dr Len Fisher, who led the research, said a biscuit could be viewed as lumps of starch glued together by sugar.
When the hot tea or coffee enters the pores in the biscuit, he explained, the sugar melts and the structure becomes unstable.
"You have got a race between the dissolving of the sugar and your biscuit falling apart and a swelling of the starch grains so that they stick together, giving you a biscuit which is purely starch but rather softer than what you started with," he said.
"As with most things in physics, we can write equations which govern this."
Dunk with confidence
In this case, the average pore diameter in a biscuit is equal to four times the viscosity of the tea, multiplied by the height the liquid rises squared, divided by the surface tension of the tea, multiplied by the length of time the biscuit is dunked.
Aware that some people may have problems with their maths, Dr Fisher plans to give people more user-friendly information.
"We are going to define critical times for different types of biscuit," he said.
"We will publish these as a table, you will be able to look them up and you will be able to dunk scientifically with confidence."
Although the research is not complete, Dr Fisher believes the temperature of the tea is also critical.
"I suggest for serious dunkers, take a thermometer with you," he said.
The research has been funded by the biscuit manufacturer McVitie's.
The company says its own research suggests that one-in-four dunks results in soggy biscuit sinking to the bottom of the mug. It may now print advice for consumers on its packaging.
Fuente: http://news.bbc.co.uk/2/hi/science/nature/220400.stm
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