Anchovyforestbane 2 Posted November 17, 2020 Share Posted November 17, 2020 How might one manage to find the surface area and volume of the following constructs? Rotini: A geometric figure I've found to be similar is the helicoid. However, the helicoid (having been formed from a 2D plane) has an edge width equal to epsilon, whereas the edges of a fully 3D rotini-like construct would be roughly catenarian in shape. Fusillibucati/Cavatappi: The only difference between the two is length. Cavalieri's principle could possibly be at play here, but the topography could potentially suggest otherwise. Campanelle: No hints for this one, good luck. Casarecce/Gemelli: The only difference between them is the topographic helical pitch. Cavalieri's principle is more than likely at play here, but you might have to use it a bit differently. Link to post Share on other sites
MigL 1537 Posted November 17, 2020 Share Posted November 17, 2020 Is this research driven by the need to find the specific amount of sauce to coat the pasta ? I suggest next, you look at density/viscosity of different sauces to achieve the same goal. 1 Link to post Share on other sites
J.C.MacSwell 447 Posted November 17, 2020 Share Posted November 17, 2020 Here is an online meatball calculator: https://www.mathsisfun.com/geometry/sphere-volume-area.html 2 Link to post Share on other sites
Anchovyforestbane 2 Posted November 17, 2020 Author Share Posted November 17, 2020 1 hour ago, MigL said: Is this research driven by the need to find the specific amount of sauce to coat the pasta ? I suggest next, you look at density/viscosity of different sauces to achieve the same goal. It was more a thought experiment than anything, but that is a good idea! : ) Link to post Share on other sites
MigL 1537 Posted November 17, 2020 Share Posted November 17, 2020 Had pasta ( rotini ) in a tomato/meat sauce with Parm and chili flakes sprinkled on top, for supper. It certainly was a good idea; for real, not a thought experiment. 1 Link to post Share on other sites
Anchovyforestbane 2 Posted November 17, 2020 Author Share Posted November 17, 2020 58 minutes ago, MigL said: Had pasta ( rotini ) in a tomato/meat sauce with Parm and chili flakes sprinkled on top, for supper. It certainly was a good idea; for real, not a thought experiment. Sounds delightful! I have two recommendations; you could make a chili-lime seasoning with the chili flakes, or instead you could replace chili with cayenne and add some garlic salt. I wouldn't recommend both simultaneously, however... Lime and garlic salt? 🤢 Link to post Share on other sites
CharonY 2415 Posted November 19, 2020 Share Posted November 19, 2020 Lime and garlic salt works really well, if you have something to bind it together. Like in a sauce, rather than just seasoning. Often the tomato delivers enough acidity though a sprinkle of light vinegar or citrus can brighten it up. Or you can make it denser with aceto balsamico. 1 Link to post Share on other sites
Anchovyforestbane 2 Posted November 19, 2020 Author Share Posted November 19, 2020 5 hours ago, CharonY said: Lime and garlic salt works really well, if you have something to bind it together. Like in a sauce, rather than just seasoning. Often the tomato delivers enough acidity though a sprinkle of light vinegar or citrus can brighten it up. Or you can make it denser with aceto balsamico. That, is actually brilliant. Maybe tomato-hachiya sauce with a little corn vinegar. Link to post Share on other sites
StanPon 0 Posted December 6, 2020 Share Posted December 6, 2020 On 11/17/2020 at 5:00 PM, J.C.MacSwell said: Here is an online meatball calculator: https://www.mathsisfun.com/geometry/sphere-volume-area.html Haha, this is quite cool actually. Cheers! Link to post Share on other sites
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