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Pasta Bridges to be Tested in Engineering Competition March 4

Public Relations
Posted: Wednesday Feb 27, 2013

Feb. 27, 2013

Thirty-seven teams from nine area high schools will be competing in the seventh annual engineering competition at Saint Vincent College on Monday sponsored by Carbone’s Restaurant of Crabtree and the Boyer School at SVC.

Students will display miniature bridges made out of uncooked pasta and glue at 6 p.m. Monday, March 4 in the lobby of the Fred M. Rogers Center before moving into the Banquet Hall where their bridges will be subjected to increasing weights until they collapse. The current record is held by a team from Greensburg Central Catholic High School. Admission is free and open to the public.

Participating in this year’s contest are Derry Area, Greensburg Central Catholic, Greensburg Salem, Hempfield Area, Jeannette, Greater Latrobe, Norwin, Penn Trafford and Yough.

Participants were provided with two pounds of spaghetti noodles, ten pieces of lasagna noodles and a hot glue gun which they used to build model bridges they designed in their respective school classrooms during the past two months. Students will carefully transport their constructions to Saint Vincent for display and competition.

Judges for the competition will be Mr. Matt Burns of Gibson-Thomas Engineering, Laura Volle of Michael Baker Corporation and Dr. Stephen Jodis and Dr. Paul Follansbee of Saint Vincent College.

The competition is designed to increase high school students’ awareness about the role engineering plays in their lives and the career opportunities in the field and to provide an opportunity for students to collaborate on the design and construction.


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