Next week I will be heading to Berkeley for the CIDER meeting. I've been asked to give a tutorial and lecture on the subject of rheology. For the tutorial, I want to let the students perform a creep experiment in real time. Rock and ice would each take too long to deform and would be a hassle to maintain at the right conditions. However, Ben Holtzman reminded me that cheese could be a perfect medium for a one-hour creep experiment. This week I want to give it a dry run or two, to make sure I can work out all the kinks.
Following our usual philosophy of experiments, I cut out various samples of Muenster and Gouda with a width to length ratio of roughly 1 to 3.
Okay - this configuration works much better. The two brass pieces on the muenster weren't totally stable, but they still did the trick; despite their leaning to the side for half the experiment, we were still able to get a good creep curve:
Look out CIDER, here I come! (but now how am I going to lug all these weights in my suitcase?)