oakley 25 October 1997Question: W

25 October 1997

Question: Why does grilled cheese go stringy?Answer: The uncooked cheese contains long chain protein molecules more or less curled up in a fatty, watery mess. When you heat cheese, the fats and proteins melt and if you fiddle with the fluid, the chains can get dragged into strings. Grab a bit of the molten cheese and pull, and you get a filam oakley ent, in much the same way that you can draw and twist cotton wool into yarn.You can do similar things with polythene from plastic bags by heating or stretching the plastic to curl or stretch the lo oakley ng chain molecules. When the molecules are curled up, the plastic is softish and waxy. When they are oakley stre oakley tched into fibres, the result is elastic and strong in the direction of the stretch, although it splits easily between the chains lying along the fibre.

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