system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5 when your pour a liquid over flour, why does some of the flour remain dry?
gpt
Flour molecules have a hydrophilic end (water-loving) and a hydrophobic end (water hating). When the water drops into the flour it is immediately surrounded by flour molecules with their water loving ends pointed into the droplet, entirely surrounding it, and thereby keeping it away from the dry flour.