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

Pretty sure it’s not about hotter things moving faster or having more collisions, but that hotter molecules have more *energy*, and things with more energy don’t want to stick to whatever they’re currently stuck to, they want to separate. It’s basically the same way melting works, so you’re kinda “melting” the cookie…that’s about as ELI5 as I can do it without getting into thermodynamics.

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