J-E-L-L-O Question!!?
Also, why does the jello liquify when it melts? or does it? Shouldn't it maintain same chemical properties that keep it bonded at normal temperature?
Answer:
When you freeze any mixture containing water, like Jello, the water has the tendency freeze in the form of pure water crystals, pushing the sugar and gelatin out of the way. When you thaw it out, the consistency will be a little crumbly or spongy compared to the initial Jello because of the holes made by the water that has since melted. If you heat it up and let it set again, though, it should go back to normal.
When Jello is at room temperature, the chemical properties are the same as when it was cold, but the strength of the interaction of the gelatin proteins isn't strong enough to keep everything together once it's warm. Think of the gelatin in Jello as a giant web of tinker toys that are held together with the same glue they use in Sticky-notes. It's not very strong, but if you don't move it very much, it'll stay put.
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