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Many things are crunchy, and in food it is a most desirable quality.

Celery, hokey pokey, thin fried potato chips, snow, and many others exhibit this property.

Some of this characteristic is caused by slip-stick friction, and some by a similar collapse-and-stop mechanism.

Pork crackling is probably right at one extreme on this scale, and is probably the hardest food we eat.

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13y ago

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