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"Melt quickly" typically refers to the ability of a substance, often food items like butter, chocolate, or certain cheeses, to transition from solid to liquid form rapidly when exposed to heat. This property is influenced by factors such as the substance's composition, temperature, and surface area. For example, finely chopped chocolate will melt faster than large chunks due to increased surface area. Additionally, substances with lower melting points will liquefy more quickly than those with higher melting points.

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6h ago

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