If you could constrain the cake on one end, you might be able to get the
"sausage" boudins in addition to the "chocolate tab" boudins in this
experiment.
Mike
On 9/12/12 1:23 PM, "Hermann Lebit" <[log in to unmask]> wrote:
> Nice experiment, indeed.
> Just wonder about the strain condition as the ductile cream is laterally
> extruded from the layers (volume compatibility).
> Last millennium we called this the "Schwarzwaldtorte" effect, (German:
> "Black Forest Cake").
>
> Hermann
>
> On 9/12/12 10:46 AM, Janos Urai wrote:
>> Dear colleagues
>>
>> In last years advanced structure course Kim came up with a very elegant
>> demonstration of boudinage using a popular cake. I encouraged her to make a
>> movie of the experiment which is now on the StrucGeology YouTube Channel
>>
>> http://www.youtube.com/watch?v=DX0lFcVp3bA&feature=youtu.be
>>
>> Enjoy the movie and thank you Kim!
>>
>> Janos Urai
>>
>> Prof. Dr. Janos L. Urai
>> Structural Geology, Tectonics and Geomechanics
>> RWTH Aachen University, Lochnerstrasse 4-20
>> D-52056 Aachen, Germany
>> T: +49 241 809 5723 M: +49 151 140 42552
>> e-mail: [log in to unmask]
>> www.ged.rwth-aachen.de
>>
>
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