There’s a force called Van de Walls forces. These arise when molecules in two objects are placed *extremely* close to another. Normally, most things in the real world have some degree of surface roughness. This means when they touch, there’s only actually a very small contact area, much smaller than you’d expect, and the Van de Walls forces are negligible.
However with a liquid, the liquid molecules are able to get very close to the solid surface. When the liquid turns solid, many molecules remain extremely close so the Van de Walls forces are quite high and the food sticks.
This is one common mechanism for glue between non-absorbent materials to work. (e.g glass to glass)
There’s a force called Van de Walls forces. These arise when molecules in two objects are placed *extremely* close to another. Normally, most things in the real world have some degree of surface roughness. This means when they touch, there’s only actually a very small contact area, much smaller than you’d expect, and the Van de Walls forces are negligible.
However with a liquid, the liquid molecules are able to get very close to the solid surface. When the liquid turns solid, many molecules remain extremely close so the Van de Walls forces are quite high and the food sticks.
This is one common mechanism for glue between non-absorbent materials to work. (e.g glass to glass)
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