Water isn’t sticky, and sugar on its own isn’t sticky either. So why is syrup—a heated, melty combination of water and sugar—so very, very sticky? Emily Elert of MinuteEarth explains the sticky molecular structures of water and sugar, and why they become thick and viscous when they come together as syrups, molasses, caramels, and other sugary liquids.
Related reading: The Exploratorium’s Science of Candy.
Related videos include Sugar: Hiding in plain sight, How Much Sugar Are You Really Eating? and What Causes Cavities?This Webby award-winning video collection exists to help teachers, librarians, and families spark kid wonder and curiosity. TKSST features smarter, more meaningful content than what's usually served up by YouTube's algorithms, and amplifies the creators who make that content.
Curated, kid-friendly, independently-published. Support this mission by becoming a sustaining member today.