For Instance, the “cherry” (the hot reacting tip of a cigarette) is many times harder than non-burning parts of the cigarette. The same situation exists for wood coals in a fire. Is it the carbon smoke particles filling in spaces between the molecules? Caramelizing of sugars?
And friends, please try to use language my non-college educated mind can understand. Though professional chemists responses are welcome.
Chosen Answer:
Well, as the temperature of a substance increases (from the fire or other heat source) the molecules move around at an increased rate and this causes more reactions to occur.
As the temperature increases the structure of the molecule changes, changing its properties.
For example, in the caramelizing of sugars, known as the Maillard Reaction/Effect, this occurs because the proteins breakdown from the heat and when cooled change structure. This is really the nature of all cooking.
