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

Question

(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

Answer 1

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