It's inevitable: at least once in your life, you must have already opened your biscuit to save the filling for last. Including, many people prefer that the filling is divided equally between the two cookies, instead of letting go of one of them. Unfortunately, for those in the habit, scientists have discovered that it's impossible to divide the filling of an Oreo between the two sides.
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The science behind the experiments
It is undeniable that it is extremely difficult to divide the Oreo filling in the same proportion between the two halves of the cookie. Faced with this fact, scientists in the field of mechanical engineering at the Massachusetts Institute of Technology (MIT) decided to create a device capable of performing this job perfectly.
That way, with a precise amount of torque (a measure of force used to turn an object), they expected to be able to open the biscuit and distribute the filling evenly between both parts.
This piece of equipment, called a rheometer, used rubber bands and coins to control the force applied to each side as the cookie was being separated. However, the result was not positive.
Why is it so difficult to divide the filling between the two cookies?
No matter how perfectly twisted the Oreo is, the cream will almost always end up with a good chunk on one of the cookies. Meaning there is no easy way to make it split between the cookie. Basically, this filling is divided into layers, which is why the process is so difficult.
Even scientists point out that when we managed to divide the cookie evenly, it was not at all the result of great care and precision. According to the research, this is linked to the level of adhesion between the cream and the biscuit, which is altered by several factors before reaching our hands, such as the temperature at which they were stored.
In addition, researchers also suspect that the Oreo manufacturing process has a great influence on the phenomenon, as they place the wafer on one surface, pour the cream and then add the other part. It is precisely this delay that makes the cream stick better to one of them.
