Intermolecular bond in the context of Linus Pauling

Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.

In surface science, surface energy (also interfacial free energy or surface free energy) quantifies the disruption of intermolecular bonds that occurs when a surface is created. In solid-state physics, surfaces must be intrinsically less energetically favorable than the bulk of the material (that is, the atoms on the surface must have more energy than the atoms in the bulk), otherwise there would be a driving force for surfaces to be created, removing the bulk of the material by sublimation. The surface energy may therefore be defined as the excess energy at the surface of a material compared to the bulk, or it is the work required to build an area of a particular surface. Another way to view the surface energy is to relate it to the work required to cut a bulk sample, creating two surfaces. There is "excess energy" as a result of the now-incomplete, unrealized bonding between the two created surfaces.

Cutting a solid body into pieces disrupts its bonds and increases the surface area, and therefore increases surface energy. If the cutting is done reversibly, then conservation of energy means that the energy consumed by the cutting process will be equal to the energy inherent in the two new surfaces created. The unit surface energy of a material would therefore be half of its energy of cohesion, all other things being equal; in practice, this is true only for a surface freshly prepared in vacuum. Surfaces often change their form away from the simple "cleaved bond" model just implied above. They are found to be highly dynamic regions, which readily rearrange or react, so that energy is often reduced by such processes as passivation or adsorption.