kokopuffs AzB Silver Member Silver Member Feb 22, 2006 #21 As a former chemist, I think that the sugars in milk, i.e. lactoses, act as some sort of "glue" retaining the compression applied to the tips but I could be dead wrong.
As a former chemist, I think that the sugars in milk, i.e. lactoses, act as some sort of "glue" retaining the compression applied to the tips but I could be dead wrong.
