# STATICS FOR DESIGN cod. 1009599

1° year of course - First semester
Professor
Gianni ROYER CARFAGNI
Scienza delle costruzioni (ICAR/08)
Field
Formazione tecnologica
Type of training activity
Basic
30 hours
of face-to-face activities
3 credits
hub: PARMA
course unit
in ITALIAN

Integrated course unit module: DESIGN WITH FOOD

## Learning objectives

The primary object of the module is to provide the basic knowledge of statics, as well as the interpretative tools for the analysis and understanding of the concepts of force, equilibrium, resultant, constraint, kinematics (1st Dublin Descriptor).
At the end of the module, the student will be able to evaluate the equilibrium of a system of forces, to draw the funicular polygon, to determine the center of gravity for simple shapes, to determine the constrain reaction of simple structures, and to define the kinematics of elementary mechanisms (2nd Dublin Descriptor). The student must be able to evaluate the applicability of structural models and theories to describe the behavior real structures and elements (3rd Dublin Descriptor), to correctly use specific terminology to communicate effectively in the context of the subject (4th Dublin Descriptor), demonstrate the ability to catalog, schematize and elaborate the acquired knowledge, and to investigate the topics studied in an autonomous and original way (5th Dublin Descriptor).

## Prerequisites

Basic knowledge of elementary concepts and instruments in mathematics and physics.

## Course unit content

The subject of this module of the course is the analysis of the structures, as constituent parts of the artifacts, devoted to supporting loads and preventing motion. General concepts of elementary physics (such as fundamental quantities, units of measurement, dynamics, forces, Newton's laws) and essential mathematical tools (Euclidean geometry, graphic vectorial calculation) will be recalled. The key aspect of the structural mechanics, such as the basic concepts of equilibrium and resistance, will be intuitively introduced, relating them to the mechanical response of solids, in terms of strength and stiffness. The schemes of the basic structural elements (cable, rod and beam) will be detailed. For the simplest systems, indications for structural calculation will be provided, whereas for the more complex ones the basic tools for the intuitive comprehension of their load-bearing mechanism will be presented.
A short section will be dedicated to the study of kinematics, with a view to their application to mobile structures. A paradigmatic example of elements of this type is represented by origami, which will also be used in practical exercises for the construction of simple prototypes.

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## Bibliography

• Course notes (on Elly platform)
• E. GUAGENTI, F. BUCCINO, E. GARAVAGLIA, G. NOVATI, Statica: fondamenti di meccanica strutturale, metodi di analisi di strutture reali, McGraw-Hill, Milano, 2009
• B. DEL CURTO, C. MARANO, M.P. PEDEFERRI, Materiali per il Design, seconda ed., CEA, Milano, 2015
• CAMPANELLA, Introduzione alla meccanica delle strutture per il design, Aracne, Roma, 2014
Testi consigliati:
• H. ENGEL, Structure Systems, Hatje Cantz, Ostfildern (DE), 1997
• E. ALLEN, W. ZALEWSKI, Form and Forces: Designing Efficient, Expressive Structures, J. Wiley & Sons, New York, 2010
• R. J. LANG, Twist, Tilings and Tessellation: Mathematical Methods for Geometric Origami, CRC press, Boca Raton, 2018.

## Teaching methods

Lectures and recitations in class. As a rule, lectures will follow as much as possible the course notes. Possibily, exercises will be assigned as homework. The didactic material will be weekly uploaded on the Elly platform.

Student will be asked to apply in simple design exercises, based upon the content of the course.

## Assessment methods and criteria

The exam consists in a written test, where the student will be asked to solve a few exercises of the same type as those carried out in the classroom. During the written test, the student can use calculator, formulary, as well as pens and drawing tools. The evaluation is on a 0-30 grading.
The grade of this test will influence the final grade, as indicated in the "Design for food" teaching syllabus.

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