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Full Version: Cone and Conical Frustum Unwrap

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From: DannyT (DANTAS)
18 Sep 2013   [#15] In reply to [#12]
Hi Karsten,

> I've made some experiments with the flow command.

I like your method with flow it's very close.

Cheers
From: DannyT (DANTAS)
18 Sep 2013   [#16] In reply to [#13]
Hi Pilou,

> I am always amazed that tools are named "French curves"!

That's what us English speaking Designers and Draughtsmen have always known them as http://en.wikipedia.org/wiki/French_curve.

There are flexible curves as well, which came later http://tinyurl.com/pzdbm2t

Cheers
From: Frenchy Pilou (PILOU)
18 Sep 2013   [#17] In reply to [#16]
Yes but I never find something about this curious origin of this particular name! :)
maybe the snail'shell curvature ? :)
A big mystery for me! :)


From: Mauro (M-DYNAMICS)
18 Sep 2013   [#18] In reply to [#17]
In Italy we call it -Curvilineo-
This tool to draw curves was used by taylors from long,long time



Actually they are still using to make or modify models or create shapes and angles of the body
There is a French curve (Curvilineo spalla-shoulder) to make upper part of the body(holes for neck,arms and belly)
there is also a Hip curve (Curvilineo fianchi-hips) to make lower part of the body (skirts,trousers)
Maybe...i say maybe...this taylor's tool was called French curves like a tribute to France..being,in the past,wordwide reference of fashion
Pardon monsieur Pilou,but nowadays references of fashion are changed,so.....we could call it "Italian curve" ;) :) :)
From: Frenchy Pilou (PILOU)
18 Sep 2013   [#19] In reply to [#18]
Maybe a cool explanation! :)
But want some proof of that!

else some italian curves ;)

From
George L. Legendre’s book, Pasta by Design, provides the gourmet geometry behind a wide range of different pasta shapes from across Italy.
You’ll never look at Spaghetti Bolognese the same way again.






From: BurrMan
18 Sep 2013   [#20] In reply to [#14]
@Danny,
""""""I'm still laughing""""""""
:)


Thanks, that method is a result of a discussion here with Miguel Gibseone.......
From: Mauro (M-DYNAMICS)
19 Sep 2013   [#21] In reply to [#19]
@Pilou:

Maybe a cool explanation!
But want some proof of that!

else some italian curves
-----------------------------

That was just my deduction :) ..no proof...

about Italian curves:
..i don't want to start again the eternal discussion between you and us about who is best to make wine,cheese,fashion... :)

here an example of mathematic and design to create a new shape of pasta by one of the best Italian designers:Giorgetto Giugiaro !





This is also a quick introduction to Giugiaro,better known as car-designer
I'm just modeling his classic piece that i'll post soon here
Au revoir ;)
From: bemfarmer
19 Sep 2013   [#22]
Oops, Frustum is the correct spelling.
Michael, can you correct the spelling in the Subject?

A script for unwrapping a cone, or a conical frustum, with the top cut off parallel to the base, is attached.

Implementation of the checkbox for Frustum, versus Cone, is a bit Clunky.
Is there a better way to the checkbox, to change the selection from frustum top circle, to cone apex?
I tried hard with code from Flow, but did not succeed in making a better interface for the checkbox.

A test 3dm of a frustum and a cone is included.

- Brian

December 29, 2017: Updated ConeUnwrap script is here: http://moi3d.com/forum/index.php?webtag=MOI&msg=6175.33
(Post 33 below)
From: Frenchy Pilou (PILOU)
19 Sep 2013   [#23] In reply to [#21]
@Mauro
Appetizing!

Maybe you know this very elaborated French pasta by Stark ? ;)


From: Mauro (M-DYNAMICS)
20 Sep 2013   [#24] In reply to [#23]
I knew Philippe Stark did a new pasta shape but,like his colleague Giugiaro,without success...
people here buy classic ones:

"spaghetti's family"



"short pasta"



all these,most common are:Spaghetti-Rigatoni-Fusilli-Farfalle
they join well with four classic sauces:
Burro & Salvia (melted butter and sage leaves cooked together)
Pesto (Basel leaves+garlic+Parmigiano cheese+extra-virgin olive oil+pine nuts,all fresh,smashed together)
Ragu'..best known outside as Bolognese (ground meat and tomato sauce cooked together)
Carbonara (fresh eggs+little bacon cubes+pepper quickly cooked together)

-------------

My apologizes to Brian and Burr for this "gourmand" off-topic :)
From: BurrMan
20 Sep 2013   [#25] In reply to [#24]
non la prego di accettare le mie scuse for me.

That's the way to use the ole noodle!
From: Mauro (M-DYNAMICS)
20 Sep 2013   [#26] In reply to [#25]
..si figuri signor Burr....non c'è di che'.... :)
(..means in a kind way:you don't need to say excuse me)
From: Frenchy Pilou (PILOU)
20 Sep 2013   [#27] In reply to [#24]
Thanks for this pasta encyclopedia! :)

PS Seems the Stark form is an avatar of this! :)


From: bemfarmer
21 Sep 2013   [#28]
Solved the camoflaged cone mystery.
Seems a second cone was hiding underneath.




Currently working on conical pasta from a Logarithmic2D script ceiling projection :-)

(And unwrap of a curve on a cone, using object list of lots of points.)

Image Attachments:
CamoCone02.PNG 


From: bemfarmer
30 Dec 2017   [#29]
Here is an update to the ConeUnwrap script, which works on circular cones with axis perpendicular to the base.
It uses two buttons to select cone with apex vs conical frustum. (Using Michaels method in History command.)
Also the frustum unwrap line segments were redone, so the Unwrap is Sweep ready. (Do NOT use planar, as UV isocurve would likely not match.)
The script appears to work just fine under MoI4Dec2017beta.
- Brian

I typed up some documentation which might be nice in a wiki...
A couple of remarks: Holes in the cone, or bites out of the cone, or curves on the cone, can be unwrapped using Flow, with the cone face and unwrap Sweep face.
Also, in the event the holes disrupt the base circle, slantseam, or top circle, substitutes can be created by the user, or use a substitute intact cone or frustum.


Edit 1/1/2018, Corrected 2 "bugs" in the script. New version is here: (post 33)
http://moi3d.com/forum/index.php?webtag=MOI&msg=6175.33
From: Finema
30 Dec 2017   [#30] In reply to [#29]
Thanks a lot !
Work fine also under MoI V3
From: Karsten (KMRQUS)
30 Dec 2017   [#31] In reply to [#29]
Hello Brian,

thanks for improving the script!

Have a nice day
Karsten
From: bemfarmer
1 Jan 2018   [#32]
There is a defect in the script if the Frustum is "upside down."

In other words, if the selected "Base" circle of the Frustum is of smaller radius that the selected "Top" circle.

I think this can be corrected by exchanging the length values of the Top and Bottom in the code...

- Brian

(The script does not unwrap cylinders.)

The Unwrap is called a "Net" by mathematicians.

Also, the script is leaving behind copies of the circles and slantseam line.
From: bemfarmer
1 Jan 2018   [#33] In reply to [#32]
Corrected ConeUnwrap script.

For frustum, uses larger of the two selected circles as the Base, and removes the previously leftover, Base and Top Curves, and the SlantSeam line segment.

For cone and frustum, removes the previously leftover, Top Curve, and the SlantSeam line segment.

- Brian

Edit: This is an OLD version, see post 39 below for latest version

Attachments:
_ConeUnwrap3_Jan1_2018.zip


From: bemfarmer
2 Jan 2018   [#34] In reply to [#33]
Looks like I'll need to add a While loop to clean up extra geometry, for cancel button.
History button did not need it (?)
- Brian

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