Why are arch bridges stronger than beam ones?

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SUMMARY

Arch bridges are structurally superior to beam bridges due to their ability to distribute weight more effectively. In a pasta bridge, the arch shape allows for compression forces to be directed along the curve, enabling it to support greater loads compared to flat beam designs. Pasta, being a brittle material, is stronger in compression than in tension, which further enhances the performance of arch structures. The arrangement of pasta in an arch maximizes its load-bearing capacity, making it a more efficient choice for bridge construction.

PREREQUISITES
  • Understanding of basic physics principles, particularly forces and load distribution.
  • Knowledge of material properties, specifically the behavior of brittle materials under tension and compression.
  • Familiarity with structural design concepts, including the differences between arch and beam structures.
  • Experience with hands-on construction techniques, particularly with materials like pasta.
NEXT STEPS
  • Research the principles of load distribution in arch structures.
  • Explore the mechanical properties of different materials, focusing on compression versus tension strength.
  • Study the design and construction techniques for model bridges, particularly using unconventional materials.
  • Investigate the physics of structural integrity in various bridge designs, including real-world applications.
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Students in physics or engineering courses, educators teaching structural design concepts, and hobbyists interested in bridge building projects.

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When building a pasta bridge, why are arches or triangular peaks able to support more weight than flat beam bridges? Assume the weight would be attached to the base/deck of the bridge.

I'm building a pasta bridge for my Physics class and I was curious. Thank you!
 
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Is pasta stonger in compression or tension?

Also, is there more pasta in an arch/peak or a flat beam?
 
I believe pasta would be stronger in tension, but weak in compression.
 
Oh, one more thing to think about: if you take a flat noodle (e.g. linguini) is it stronger with "edge" vertical or the "flat"?

PS, I am not 100% sure about pasta, but most brittle materials are weak in tension and strong in compression
 

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