2007-11-30 11:16:15 · 4 answers · asked by Anonymous in Science & Mathematics ➔ Earth Sciences & Geology
The air pockets inside of them collapse.
2007-11-30 11:21:23 · answer #1 · answered by Lady Geologist 7 · 0⤊ 0⤋
Professor kitty almost has it right but the substance that forms the matrix is a protein [egg whites ] not a carbohydrate as stated .
In culinary almost everything that forms structures is made of proteins, egg whites & gluten for instance In souffles the proteins create a web structure that traps gas in the form of rapidly expanding steam and the souffle rises, However since souffles also contain fat in the form of egg yolks the protein structures are shortened and don't get to these long strong structures that one would find in angel food cake for instance.
2007-12-01 00:04:20 · answer #2 · answered by Anonymous · 1⤊ 0⤋
interstitial air pockets in the carbohydrate matrix not allowing for shear strength support. The overlaying matrix structure is unable to support the mass of the overburdening strata causing a internal failure and eventually collapse.
2007-11-30 19:37:08 · answer #3 · answered by Professor Kitty 6 · 1⤊ 0⤋
Earthquakes...
Is this a geology question?
2007-12-03 14:51:36 · answer #4 · answered by Wayner 7 · 0⤊ 0⤋