Why do things such as sugar, flour, and salt have an easier time sticking to wet surfaces than dry surfaces?

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(I’m assuming this post is related to Chemistry, sorry if it is not.) If i dip my dry fingertip into a cup of sugar, not much sugar would stick onto my fingertip. However, should I lick my fingertip or run it under some water and dip it into the sugar, my fingertip becomes coated with sugar. Why is that?

In: Chemistry

2 Answers

Anonymous 0 Comments

Water is a “polar molecule” , which means that because of its shape and its arrangement of protons and electrons, it has a more-electrically-positive side and a more-negative side. Since opposite charges are attracted to each other, this causes water molecules to want to cling together, almost like tiny magnets. They also cling to other molecules a bit. This is what gives rise to water’s adhesion and surface tension. In the simplest terms, water molecules are sticky.

Anonymous 0 Comments

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