Why does hot water take dirt off dishes so much easier than cold water?
In: Chemistry
Heating water increases molecular activity. Warm liquids always dissolve things faster than cold. Hot liquids even faster. The agents that bond food to dishes are usually starches, sugars and oils. In hot water starch bonds relax, sugar crystal liquefy and oils move from solids back to liquids.
Edit: Not all liquids and not all “things”. I was referring to stuff in the average household setting!
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