I found it hard to word but like for example when shaking choccy milk how does the chocolate syrup know to spread evenly in the milk, and like other stuff to like when mixing alcohol with stuff. So like how does stuff already evenly or does it not and we dont know?
In: Chemistry
It’s because “heat” (even “normal temperature” heat), you feel it as a temperature, but at the atomic level it’s atoms having energy and [bouncing off each other](https://en.wikipedia.org/wiki/Brownian_motion) like a vat of agitated tennis balls. So when you’re adding chocolate syrup it’s like adding volleyball balls to agitated tennis balls; all the balls pick up this energy and basically “shake themselves” into an even distribution throughout the vat.
So, TLDR, atoms in solids look [like this](https://i.pinimg.com/originals/0b/03/68/0b0368f4d6e909a6c0d31c4bfb07c7cc.gif), atoms in liquids look [like this](https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Brownianmotion5particles150frame.gif/220px-Brownianmotion5particles150frame.gif), and atoms in gases are even more agitated and spaced out than in liquids.
And pressure, volume, and temperature [are related](https://en.wikipedia.org/wiki/Gas_laws) because they’re caused by atoms bouncing around at the microscopic level.
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