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Warning! Physics! :D

Tadas

Hello forum!

 

I wanted to ask why does cookies, when left in the kitchen turn smushu or soft? and leftout pie from smushy and soft turns crusty and hard? This question contains surface tension (somehow). I just found it on my book and I was interested :D

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Cookies in contact with air will pull moisture and that's why it turns softer.

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Surface tension? It could do, unfortunately I don't know a huge amount about surface tension. If you mean surface tension of water then like Nineshadow said, it makes sense that moisture from the air would be absorbed by cookies, due to osmosis. That would also explain why pastry in something like a pie gets crusty when left out - it contains a higher concentration of water than there is in the air, so the water moves out of the pastry and into the atmosphere. 

 

Hope I helped :)

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Cookies in contact with air will pull moisture and that's why it turns softer.

I thought about that, I think that was a trick question (from previous chapter). So maybe it is caused by air humidity difference?

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Cookies in contact with air will pull moisture and that's why it turns softer.

^ what he said. The environment can greatly effect the cookie.

 

It's just like how you take ice out of the fridge into your kitchen. It'll melt due to room temperature, the rate at which it melts also has to do with how warm the room is. 

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i thought it has something to do with the other absorbing moisture and the other one releasing the moisture.

 

or it could be :

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Moisture. Cookies turn soft, because they are very dry, while bread turns dry because it wasn't before. When you leave stuff out in the open it equalizes.

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Thank you guys! :)

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