When it comes in contact with, or is itself, a liquid, sugar becomes sticky. Why? What are the molecules doing?
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Hydrogen bonding. Normally, sugar is in its crystal form. When you add water, H2O, the hydrogen of the water interacts with the oxygen on the sugar. Likewise, the hydrogen in the sugar reacts to the oxygen in the water. This is called hydrogen bonding. This is why sugar dissolves in in water. But if there is not enough water to dissolve the sugar, it becomes sticky. Thats because the sugar links to the water which links to more sugar which links to more water and so on. Essentially creating a slurry.
Hydrogen bonding. Normally, sugar is in its crystal form. When you add water, H2O, the hydrogen of the water interacts with the oxygen on the sugar. Likewise, the hydrogen in the sugar reacts to the oxygen in the water. This is called hydrogen bonding. This is why sugar dissolves in in water. But if there is not enough water to dissolve the sugar, it becomes sticky. Thats because the sugar links to the water which links to more sugar which links to more water and so on. Essentially creating a slurry.
Hydrogen bonding. Normally, sugar is in its crystal form. When you add water, H2O, the hydrogen of the water interacts with the oxygen on the sugar. Likewise, the hydrogen in the sugar reacts to the oxygen in the water. This is called hydrogen bonding. This is why sugar dissolves in in water. But if there is not enough water to dissolve the sugar, it becomes sticky. Thats because the sugar links to the water which links to more sugar which links to more water and so on. Essentially creating a slurry.
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