Why does biscuit melt when comes in contact with milk ?
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Biscuit dunking duration was actually the subject of a proper scientific study in recent years. It was done by Len Fisher who is based at the University of Bristol. He published his findings in his book "How to dunk a biscuit". The reason the nation's favourite snack goes soft when you dunk it in anything is because biscuits are largely made of starch molecules (that's the flour), which are long chains of molecules. Between them are sugar crystals that stick them together along with some fat as well.
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