The 2.671 Measurement and Instrumentation course at MIT is a communication-intensive class for mechanical engineering students. Throughout the course, students are introduced to a variety of concepts, including transduction principles, MEMS sensors, Fourier transforms, function fitting, and uncertainty analysis. The culmination of the class is the design, execution, and analysis of your own experiment, followed by the presentation of results through technical writing and oral communication.

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For my project in 2.671, I designed an experiment to measure the mechanical properties of gelatin at varying concentrations. Specifically, I focused on understanding how different gelatin percentages affected its stiffness, puncture strength, and cohesiveness. These mechanical properties are important in applications such as food production, bioengineering, and packaging research and development. By creating my own gelatin samples, performing puncture tests using a Texture Analyzer, and analyzing the data, I was able to understand  the relationship between gelatin concentration and its mechanical properties.