Mechanical engineering

The Boston Globe honored a number of MIT faculty and alumni in their Tech Power Players 50, a list of the “most influential – and interesting – people in the Massachusetts technology scene.” MIT honorees include Professor Yet-Ming Chiang, Senior Lecturer Brian Halligan, Professor Tom Leighton, Professor Silvio Micali, Katie Rae (CEO and managing partner for The Engine), and Professor Daniela Rus (director of CSAIL and deputy dean of research for the MIT Schwarzman College of Computing). 

Researchers at MIT have built a highly efficient thermophotovoltaic cell that converts incoming photons to electricity, reports Kevin Hurler for Gizmodo. “We developed this technology—thermal batteries—because storing energy as heat rather than storing it electrochemically is 10 to 100 times cheaper," explains Prof. Asegun Henry. 

Julie Chen ’86, SM ’88, PhD ’91 has been named the next chancellor of UMass Lowell, reports Shirley Leung for The Boston Globe. “With three degrees from the Massachusetts Institute of Technology, she has been a fixture on campus for 25 years,” writes Leung. “Chen is considered one of the region’s leading experts in nanotechnology, earning her the nickname ‘nanoqueen’ in a field that builds structures and devices working at an atomic scale.”

Forbes reporter Trond Arne Undheim spotlights the “Manufacturing at MIT Symposium: 2022 and Beyond” conference. “MIT appears to be renewing its manufacturing research and innovation efforts at a pivotal time, with a four-fold focus on technology, workforce development, policy efforts and innovation,” writes Undheim.

Julie Chen '86, SM '88, PhD '91 has been named the next chancellor of UMass Lowell, reports the AP. “I am honored to be selected by President Meehan and the board of trustees as the university’s next chancellor, and I’m excited to work with our great faculty, staff, supporters and partners to provide growing numbers of students with this UMass Lowell advantage in the years ahead,” said Chen.

Robots constructed by 32 students competed in the annual 2.007 Robot Competition, which was held in person for the first time in three years, reports Lisa Gresci for 7 News. “The atmosphere is absolutely electric,” explains third year student Joshua Rohrbaugh. “It’s really amazing we can celebrate this kind of academic competition in this kind of way. It’s almost like a sporting event and that gets me hyped up.”

Financial Times reporter William D. Cohan profiles Robert Joseph Scaringe SM ’07, PhD ’09 and his personal and professional career in developing Rivian, an electric vehicle technology company dedicated to building vehicles that change the way we consume fossil fuels. “Scaringe has been pining to run his own car company since he was a 17-year-old growing up on the Atlantic coast of Florida, just south of Cape Canaveral. ‘If you were to go in my bedroom as a kid, you’d find [car] hoods under the bed and windshields in the closet,’ he says.”

Lecturer John Liu and Mary Ellen Wiltrout, director of online and blended learning initiatives in the Department of Biology, share how the pandemic has transformed the way in which universities approach digital teaching. Liu noted that the pandemic had “forced [universities] to rethink community and support…on a class level but maybe on a program level” as well as to refocus on how teaching modes best served learning objectives,” reports Times Higher Education.

Researchers from MIT and the University of Waterloo have developed a new approach aimed at significantly increasing the probability of observing the Unruh effect, reports Juandre for Popular Mechanics. “Now at least we know there is a chance in our lifetimes where we might actually see this effect,” says Prof. Vivishek Sudhir. “It’s a hard experiment, and there’s no guarantee that we’d be able to do it, but this idea is our nearest hope.”

Researchers at MIT have created a 3D-printable Oreometer that uses twisting force to determine if it is possible to evenly split an Oreo cookie, reports Juandre for Popular Mechanics. “While studying the twisting motion, the engineers also discovered the torque required to successfully open an Oreo is about the same as what’s needed to turn a doorknob—a tenth of the torque required to open a bottle cap,” writes Juandre.

A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today. “One day, just doing experiments, and, all of a sudden we realized that this machine would be perfect for opening Oreos because it already has … the fluid in the center, and then these two discs are like the same geometry as an Oreo,” says Owens.

MIT researchers have developed an “Oreometer” to test the optimal way to split an Oreo cookie, an exercise in rheology, or the study of how matter flows, reports Isaac Shultz for Gizmodo. "Our favorite twist was rotating while pulling Oreos apart from one side, as a kind of peel-and-twist, which was the most reliable for getting a very clean break,” explains graduate student Crystal Owens.

CNN reporter Madeline Holcombe spotlights a new study by MIT researchers exploring why the cream on Oreo cookies always sticks to one side when twisted open. Graduate student Crystal Owens explains that she hopes the research will inspire people "to investigate other puzzles in the kitchen in scientific ways. The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unknown and takes the time to think 'I wonder why that happens like that?'"

Graduate student Crystal Owens speaks with Popular Science reporter Philip Kiefer about her work exploring why the cream filling of an Oreo cookie always sticks to one side. “It turns out there’s not really a trick to it,” Owens says. “Everything you try to do will get mostly a clean break.”

Graduate student Crystal Owens and her colleagues tested the possibility of separating the two wafers of an Oreo in a way that evenly splits the cream filling using a rheometer, an instrument that measures torque and viscosity of various substances, reports Becky Ferreira for Vice. “After twisting Oreos apart with the instruments, the team visually inspected the ratio of creme on each wafer and logged the findings. A number of variations on the experiment were also introduced, such as dipping the cookies in milk, changing the rotation rate of the rheometer, and testing different Oreo flavors and filling quantities,” writes Ferreira.