When cookies are made, the ingredients are added in precise measurements to create the cookie dough. Once the dough is mixed it is baked at a precise temperature for a specific amount of time. Deviation from the recipe can result in cookies that could be underbaked, overbaked, or that just don't taste good at all. What types of conditions could change the outcome of the recipe? Would it be possible to reverse the chemical reaction that took place when the cookies were baked?

intermolecular forces are the forces between molecules or particles.

there are two kinds of van der waals forces: weak london dispersion forces and stronger dipole-dipole forces.

in molecule of water there are dipole-dipole forces between negatively charged oxygen from one molecule of water and positively charger hydrogen of another molecule of water.

hydrogen bond is an electrostatic attraction between two polar groups that occurs when a hydrogen atom (h), covalently bound to a highly electronegative atom such as flourine (f), oxygen (o) and nitrogen (n) atoms.