A Conversation for An Introduction to the Fracture Mechanics of Spaghetti
Change of form
philosophicalShibley Started conversation Jan 3, 2009
At what temperature, when cooking, does spaghetti change from brittle to ductile? 
Change of form
Pinniped Posted Jan 3, 2009
I don't really know. A quick browse suggests about 60-70 deg C, the temperature range in which wet starch changes from a crystalline microstructure to an amorphous one.
This link might help. Dunno how it got into the Journal of Marine Science and Technology, mind. Maybe 'cos you cook pasta in salted water?
http://www.jmst.org.tw/marine/13-2/83-88.pdf
Key: Complain about this post
Change of form
More Conversations for An Introduction to the Fracture Mechanics of Spaghetti
Write an Entry
"The Hitchhiker's Guide to the Galaxy is a wholly remarkable book. It has been compiled and recompiled many times and under many different editorships. It contains contributions from countless numbers of travellers and researchers."