Get smart curated videos delivered to your inbox.   SUBSCRIBE
The Kid Should See This

Why is syrup sticky?

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.

The makers of the SAVE plug-in are no longer supporting it. For site speed and security, I've chosen to discontinue its use. If you have saved videos, please back them up with browser bookmarks, Pinterest, or another page saving tool, before they disappear in May 2021. Thank you.
This video was posted 3 years ago.

Watch more videos about...