Each morning you may look forward to your bowl of cereal for breakfast. While it stays nice and crunchy for most of the meal, towards the end the bottom of your bowl delivers nothing but soggy flakes. You may think eating faster or changing cereals might eliminate this. The truth, however, is a little more complicated.


Reasons

The reason your cereal becomes soggy is density and diffusion, according to Mr. Q’s “The Science of Breakfast.” That means the density of your cereal and the density of your milk don’t cooperate well. This causes diffusion, meaning your cereal absorbs the milk. Faster-moving atoms make up the milk, while slower-moving atoms make up the cereal. When these two meet, the faster atoms will overtake the slower ones and create the soggy mess. Much like our skin absorbing the water from a bath.

Sugar Cereals

Should you wish to slow down this inevitable process, choosing a cereal that has a sugary coating can slow it down a bit. This is because the milk has to break down the coating before it comes into contact with the cereal itself.

Other Types of Cereal

Certain types of cereal made of wheat or granola will also dissolve, sometimes quicker. This is due to its consistency. These types of cereals are more porous than general and sugary cereals. Using less milk in your bowl can sometimes alleviate a larger soggy mess.

References and Resources

The Science of Breakfast

Resources

The Blog of Mr. Q.