Spaghetti Bridge Glue and Spag Tips Presentation
Transcription
Spaghetti Bridge Glue and Spag Tips Presentation
Spaghetti and Glue as Building Materials David Dobson, Electrical Engineer, USQ graduate and 3rd place in the 2013 Thiess Spaghetti Bridge Competition, RME How Spaghetti was chosen • Purchased all available spaghetti- differing brands and sizes • Stress test – Horizontal load – Vertical load • Compression • Tension • Weight held ---------------------- Weight of 10 strands (equal length) Choice of Glue • PVA – Slow drying – Strong bond – Fill voids • Hot Glue – Fast drying – Weak bond – Fill voids • Superglue – Fast setting – Strong bond-low shear – No voids Behavior under tension • Badly • Brittle • Not predictable Necessary to build a prototype? • YES • Partial build of main features • Test out Glue • Test out spaghetti choices Management of brittleness • Design • Tried to reduce amount of tension – More spaghetti under tension than compression – Shared between more strands • Keep straight – Direct forces – Reduce/remove bending forces (shear?) • Shorter multiple pieces under tension Spaghetti inspection • Flaws or imperfections in spaghetti – Cracking • Longitudinal • Lateral – – – – Necking- Narrowing Curvature Discolouration Contaminates • Is derived from raw materials – expect contaminates. Troubleshooting • Spaghetti shrinks when dried. • Don’t let dry unevenly • Use spaghetti from same packet • Store spaghetti with bridge • Atmospheric conditions make a difference Troubleshooting • Ensure feet of bridge seated if rigid structure • Don’t use excess glue Formers • Good in theory – Glue sticks What to do with excess spaghetti? David Dobson [email protected] References • http://pages.jh.edu/~virtlab/bridge/truss.htm • http://jeramypaxton.com/2013/05/project-rc-kite-initial-testing/ • http://www.lloyd-instruments.co.uk/Accessories/Foodtexture/Pasta-Rice.aspx • http://en.wikipedia.org/wiki/Cyanoacrylate • http://ilovebacteria.com/spaghetti.htm • http://journals.aps.org/prl/abstract/10.1103/PhysRevLett.95.09 5505