Subject: Why are some foods stickier than others?

My daughter is doing a science fair project about which food is the 
stickiest. She tested peanut butter, jelly, corn syrup, honey, bubblegum 
and molasses. Her experiment turned out well with peanut butter being the 
stickiest. Now she is having trouble finding out why foods are sticky. Is 
it a certain ingrediant or reaction of ingrediants mixed together. Is there
a way that scientists measure "stickiness?" We would 
appreciate any information on this because she needs to do this to 
understand her project better. We will keep looking in books, asking other 
science teachers and maybe even our district home economist.

Re: Why are some foods stickier than others?