The special nature of the powder, I think everyone knows. Flour can be turned into raw dough, and glucose powder can be turned into a solution.

Protein powder can become colloidal, while iron powder can undergo various changes with magnets. I can't help but wonder why powders have these different properties.

So what is the reason for this? Flour can be turned into raw dough, nothing more than water that increases the stickiness of the powder particles.

So, is dough solid or liquid? Although its shape can change, it does not change when it is left unattended.

So, fundamentally, it's still solid. Even as its water content increases, so does its viscosity.

However, it is still solid. That is, when there is no external force, it will remain stationary.

When the dough is cooked, the water seems to disappear. Actually, the water is still there. It's just that it's changed from free water to bound water.

Because of the free water, its shape can be changed. However, when water becomes bound water, water enters the molecule.

Therefore, there is also a chemical reaction in the process of adding flour to water. Why do glucose and protein powders need to be stirred to dissolve in water?

We know that the powder on the surface is dissolved, but the inside is not. What does this mean? Powder particles have proximity principles and solubility.

First, because the surface is closest to the water molecules, it sticks together. However, it is not that water molecules can adhere to powder particles indefinitely.

After all, stickiness is big and small. Adhesion is not the cause of solubility formation. Dissolution stops when the force between a water molecule and the powder particles exceeds the viscous force.

Since the powder particles are all concentrated at the bottom, the bottom has a high particle content. This results in an uneven distribution of particles up and down, resulting in a situation where the entropy of the whole system is high.

However, the situation will also improve. The weight increases due to the presence of particles attached to the water molecules. Therefore, this whole is bound to sink.

In the process of sinking, it will penetrate deep into the center of the particle pile, so that the powder particles will continue to dissolve.

However, this process takes a long time. Stirring can cause each particle to have a corresponding water molecule, just like a construction function.

In this way, the system is in equilibrium and the entropy becomes smaller. Why does glucose solution have no color, while protein colloids do?

Our glucose is absorbent, and so is protein. However, they differ in their hydrophilic groups.

The hydrophilic group of glucose is more hydrophilic, so glucose absorbs more water. We know that glucose particles have a lot of small pores, which causes it to break more times than proteins.

Because glucose particles are originally close to white, and white is close to colorless. As a result, the color of the glucose particles is not clouded, while the color of the protein particles is only clouded.

We know that magnetism has a direction, and using a magnet to attract iron powder does mean that it is yin. Use one end of the magnet to attract iron powder, and many iron powder chains will form at this end.

The appearance of the iron powder chain is fully said to be the source of the phenomenon of experiments in which some coins are placed on the same pole of the magnet.

When the iron powder is placed in the bag, seal it. Then use the magnet to attract the iron powder, and you will notice that the iron powder on the edge is moving with the magnet, but the middle one is not.

This says that the negative magnetic force can penetrate the bag. If the magnetic field is applied to an object through some kind of particle, then that particle must be able to penetrate the object like a neutrino.

However, it is very insignificant that this particle does not completely penetrate the bag, or that the iron powder in the middle transmits the magnetic force to the edges.

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bueno，iempecemos！ aguasolicitar。

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