Sugarrman, P. Glutonius, M. Vanilla, T. Sprinkleton, L.
In this paper, we present a rigorous topological analysis of doughnuts, exploring their homological properties within the realm of algebraic geometry. We begin by considering the structural similarities between a glazed doughnut and a torus, and make precise connections between the glaziness of the doughnut and the local cohomology of the torus. We then introduce novel techniques for measuring the frosting-to-dough ratio of a doughnut, and demonstrate their usefulness in understanding the global behavior of homological cycles. Our results suggest that not all doughnuts are created equal, and that a deeper understanding of the algebraic structure of these delicious treats may have important implications for the future of pastry science.