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In this activity students analyze the rheologic and structural properties of various foods (everything from pudding to white bread) and think about how they expect them to behave under lateral pressure and how they will affect each other. They design experiments, run the experiments and then do lab write-ups. Depending on your emphasis, you can use this to help teach folding mechanics, rheology, why beds deform the way they do, decollements (pudding works great), deformation mechanisms, folding and even more. It is a single lecture activity, though the lead-in lecture and activity and clean-up take about 40-50 minutes.
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