Why do hot liquids break down the structural integrity of a biscuit/cookie so much quicker than cold liquids?

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Edit: Thanks so much for the silver kind stranger!

Edit 2: And the others! You’ve made my day! Glad I dropped my biscuit in my tea and decided I needed answers

In: Chemistry

23 Answers

Anonymous 0 Comments

Molecules move faster when hot. So imagine each molecule is the size of a marble and you put them inside a container like a pringles tube. Now suspend a biscuit in that tube while gently agitating the tube enough to make the marbles vibrate ever so slightly, vs throwing the marbles around inside the tube violently. Which one is likely to cause more damage to the biscuit? The violently moving marbles. Thats hot liquid.
Its the same reason its easier to dissolve sugar in hot tea than cold tea.
Clunky explanation, but hopefully you get an idea.

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