yes it is the texture but not the size If you want to slow down this inevitable process, choosing a cereal that has a sugary coating can slow it down a little bit. This is because the milk has to break down the coating before it comes into contact with the cereal itself.
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definately the one with sugar
Most people know that these 3 cereals get soggy the fastest:Fruit Loops (they're like little sponges, they suck up milk REAL fast!)Mini Wheats (wheat grain has more fiber, which gets soggy fast)Corn Flakes (Frosted Flakes have a coating of sugar on them, so it will take more time for them to get soggy.If you do not trust my judgment, that is too bad because I did a science experiment on this when I was in the 5th grade. (And I work in a cereal processing factory, so I should know.)
salt cause it dissolves faster than sugar.
Frosties is a cereal of cornflakes coated in sugar
The factors for dissolving sugar are:Rate of stirringTemperature of solventAmount of sugarAmount of solvent
According to my research the best cereal for a diabetic person would be cereal that is very low in sugar. Also diabetics shouldn't try to add extra sugar to their cereal.
The sugar used to sweeten coffee, tea, and cereal is sucrose. Sucrose is normal table sugar. It is categorized as a disaccharide.
Yes, but the glaze may get soggy when you thaw them.
The salt will cause the ice to melt faster. the sugar shouldn't have much of a difference.
Yes but it should be cereal with no sugar like kix or corn flakes
Out of all the cereals I've seen, it would be Cherrios, with1 gram of sugar, unless there is a sugar-free cereal.
I think one in sugar wayer would make it die faster cause to many sugar would make it die