Question

I'm having trouble wording how I would describe the molecular change in chocolate when melted. I'm asked to explain changes I would make to a model in order to correctly show what changed the chocolate molocules freedom of movement. can anyone help?​

Answer 1

When chocolate melts, the molecules in the chocolate gain more freedom of movement. To correctly show this change in a model, you can add a layer of movement to the molecules, such as showing them vibrating or rotating. You can also show the molecules breaking apart and reforming into different shapes, as they gain more freedom of movement.

Step-by-step explanation: