{"product_id":"food-as-medicine-vol-6-9798254089780","title":"Food as Medicine vol. 6","description":"\u003cp\u003e • Author(s): Chloe Serrant | Amber Duquesnay | Aubree Duquesnay\u003cbr\u003e • Publisher: Independently Published\u003cbr\u003e • Publisher Imprint: Independently Published\u003cbr\u003e • BISAC: Chemistry - Physical \u0026amp; Theoretical\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWet - a surface is coated by a continuous layer of water molecules held in place by intermolecular forces, creating a stable interface between liquid and material without requiring atoms to physically touch. It is a field interaction, not a collision. At the atomic level, surfaces and water molecules are separated by tiny gaps governed by electron clouds and repulsive forces. What is experienced as \"wetness\" occurs when \u003cb\u003ewater molecules adhere to a surface (adhesion) and to each other (cohesion)\u003c\/b\u003e strongly enough to spread across that surface rather than bead up. This spreading is driven by \u003cb\u003eintermolecular forces\u003c\/b\u003e, especially hydrogen bonding and electrostatic attraction, which allow water to form a continuous film. When that film forms, it changes how the surface interacts with light, heat, friction, and pressure, and it activates sensory receptors in the skin, this combined physical and sensory effect is what is perceived as \"wet.\"\u003c\/p\u003e","brand":"Independently Published","offers":[{"title":"Paperback","offer_id":47775424446615,"sku":"9798254089780","price":1707.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9798254089780.webp?v=1777990261","url":"https:\/\/atlanticbooks.com\/products\/food-as-medicine-vol-6-9798254089780","provider":"Atlantic Books","version":"1.0","type":"link"}