Hi
Like, grape jelly seems happy to be cozy, molecule wise. But less able to enter through super tiny spaces.
Random thought.
In: 0
I’m not sure if this is exactly what you mean, but doing my best here—the simple answer is that it’s just a matter of viscosity.
Water molecules exhibit something called cohesion, although it’s relatively weak compared to some other liquids like honey or molasses. This is why it is as viscous as it is, and why surface tension happens (like how water can [bead up on a penny like this](https://youtube.com/shorts/erVTP1PE858?feature=share), even if it looks like it can’t hold any more).
Some liquids (like molasses and honey like I said, for example) have molecules that exhibit stronger cohesive forces between each other than water molecules do, giving them a much more viscous consistency. The same goes for sort of half-solid-half-liquids like the grape jelly you mentioned, because those might have dissolved molecules like pectin or gelatin for example, that weakly connect with each other on a molecular level and result in something closer to a solid than a liquid.
(Chemists and the like feel free to make corrections wherever needed; this is my own layman’s explanation lol)
I’m not sure if this is exactly what you mean, but doing my best here—the simple answer is that it’s just a matter of viscosity.
Water molecules exhibit something called cohesion, although it’s relatively weak compared to some other liquids like honey or molasses. This is why it is as viscous as it is, and why surface tension happens (like how water can [bead up on a penny like this](https://youtube.com/shorts/erVTP1PE858?feature=share), even if it looks like it can’t hold any more).
Some liquids (like molasses and honey like I said, for example) have molecules that exhibit stronger cohesive forces between each other than water molecules do, giving them a much more viscous consistency. The same goes for sort of half-solid-half-liquids like the grape jelly you mentioned, because those might have dissolved molecules like pectin or gelatin for example, that weakly connect with each other on a molecular level and result in something closer to a solid than a liquid.
(Chemists and the like feel free to make corrections wherever needed; this is my own layman’s explanation lol)
I’m not sure if this is exactly what you mean, but doing my best here—the simple answer is that it’s just a matter of viscosity.
Water molecules exhibit something called cohesion, although it’s relatively weak compared to some other liquids like honey or molasses. This is why it is as viscous as it is, and why surface tension happens (like how water can [bead up on a penny like this](https://youtube.com/shorts/erVTP1PE858?feature=share), even if it looks like it can’t hold any more).
Some liquids (like molasses and honey like I said, for example) have molecules that exhibit stronger cohesive forces between each other than water molecules do, giving them a much more viscous consistency. The same goes for sort of half-solid-half-liquids like the grape jelly you mentioned, because those might have dissolved molecules like pectin or gelatin for example, that weakly connect with each other on a molecular level and result in something closer to a solid than a liquid.
(Chemists and the like feel free to make corrections wherever needed; this is my own layman’s explanation lol)
Latest Answers