Register
Why does chocolate melt faster when crushed?
104k views
4 votes
Why does chocolate melt faster when crushed?

User Sul Aga
by
3.0k points

2 Answers

3 votes

Answer:

It is because when a chocolate is crushed, it will be smaller pieces which exerts a larger surface area. So that it can easily take in heat to give out reaction.

User Tchoup
by
3.3k points
1 vote
Less compassionate around the chocolate
User Seand
by
3.3k points
Ask a Question
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

3.3m questions

4.2m answers

Other Questions

What is the variable for this number 22.4L?
Which of the following aqueous solutions are good buffer systems? . 0.29 M perchloric acid + 0.15 M potassium perchlorate 0.16 M potassium acetate + 0.26 M acetic acid 0.18 M hydrofluoric acid + 0.12 M
1. If temperature is increased, the number of collisions per second do what
A helium balloon containing 0.100 mol of gas occupies a volume of 2.4 L at 25 C and 1.0 atm. how many moles have we added if we inflate it to 5.6 L?
TRUE or FALSE: Volcanoes help warm the planet by releasing CO2 (carbon dioxide)
Link Copied!