Why Is Syrup Sticky?

The video explains why sugar and water aren't sticky on their own but become sticky when combined. It delves into the molecular properties of water and sugar, highlighting their charges that act like magnets. Water's small molecules allow it to flow easily, while sugar's larger molecules form solids. When sugar dissolves in water, it becomes sticky due to the interaction of sugar and water molecules. The video also compares syrup to glue, noting that both rely on molecular interactions to adhere to surfaces.

Explain why sugar and water are not sticky on an everyday scale.

How do the properties of water molecules contribute to their ability to flow?

What happens to sugar molecules when they are dropped in water?

Describe the molecular reasons that make syrup thick and viscous.

In what way is syrup similar to glue, according to the text?