Do you want to create a material and send it to us to test with our state of the art equipment?
Then join our High School Materials Competition. You can submit a material in one of the categories below and we will test if for you. All entries are due by November 14, 2025 and we will hold a special event in early December to announce the winners.
All entries can be brought to our main office on the UofU campus at 304 CME or they can be mailed to
122 South Central Campus Dr. # 304
Salt Lake City, UT 84112
If you are mailing your entry, it must be received in our office by November 14th. All mailed entries must include your full name, email, return address if applicable and which material category listed below. If you mail your sample material, please email Marina (email below) to let us know we should be expecting your package.
For specific questions please email metallurgywithmarina@utah.edu or call at 801-213-4194
3D Print Compression Strength
| Sample Dimensions/Materials |
PLA cubes, 3x3x3 cm, 6 g or less (about 50% infill) |
| Testing Parameters |
Samples will be compressed in the z-axis of the print and the maximum stress (force per area) will be measured. |
| How to WIN |
The sample with the highest stress per gram will win. Aim for the lightest but strongest. In case of a tie, the winner will be the best looking of the strongest prints. |
| Why Engineers Care |
The lighter each component in a build can be (without compromising the strength of it), the more efficient the system can be. This test is used for materials that experience steady pushing forces, like a kickstand on a bike. |
| Additional Notes |
Test is destructive. Samples will not be returned. |
| Kickstarting Resources |
3D Print Izod Impact
| Sample Dimensions/Materials |
PLA rectangles, 8x1x0.5, 4g or less (about 80% infill) |
| Testing Parameters |
Samples will be impacted on the 1x8 mm face, and the strength will be measured. |
| How to WIN |
The sample with the highest strength per gram will win. Aim for the lightest but strongest. In case of a tie, the winner will be the best looking of the strongest prints. |
| Why Engineers Care |
The lighter each component in a build can be (without compromising the strength of it), the more efficient the system can be. This test is used for materials that experience sudden, cross-ways forces, like the joystick on a controller. |
| Additional Notes |
Test is destructive. Samples will not be returned. |
| Kickstarting Resources | Link - Izod Impact Test |
Casting/Forging Grain Size
| Sample Dimensions/Materials |
Metal samples no larger than 2” in any dimension. Applicants will need to specify the metal used. Sample must be manipulated by the applicant by casting or forging. As-purchased pieces will not be accepted. |
| Testing Parameters |
Samples will be cross sectioned, polished, and then etched to show the grain structure. We’ll take 3 pictures of the surface showing around 20 grains per picture. Average grain size and size distribution will be measured. |
| How to WIN |
Smallest average grain size wins. In the case of a tie, the winner will have the smallest standard deviation from the average. |
| Why Engineers Care |
Smaller grain sizes in metals correspond to a higher strength and hardness in the material. This test is used for materials that need to withstand regular wear, like the blade of a sword or knife. |
| Additional Notes |
Test is destructive. Samples will not be returned. |
| Kickstarting Resources |
Tempered Chocolate Melting Point
| Sample Dimensions/Materials |
One section of tempered chocolate at least 0.5 g in weight. Chocolate must be made by applicant; as-purchased chocolate will not be accepted. Chocolate should be 80% cacao. |
| Testing Parameters |
Slivers of the chocolate will be melted and the melting temperature will be recorded. Enthalpy (or the energy required to melt the chocolate) will also be measured. |
| How to WIN |
Highest melting point will win. |
| Why Engineers Care |
Chocolate that melts at too low of a temperature is grainy and blooms in storage, causing dramatic loss of flavor. Tempering chocolate is the best way to get that delicious taste to last. |
| Additional Notes |
Samples will not be returned. |
| Kickstarting Resources | PDF - Analyzing Chocolate |