The viscosity of some sugars varies continuously by Ϸ10 orders of magnitude over a temperature range of 50°C. Sugars are therefore ideal model materials for studying the failure mechanism of materials as they change from the solid to the liquid state. We have used a surface forces apparatus coupled to interference and optical microscopy imaging to study the way two sugar surfaces adhere and detach from adhesive contact. The sugar-coated layers on mica displayed significant loading-unloading hysteresis, and the adhesive strength and failure mechanism during a ''loading-unloading cycle'' depended on the loading rate, contact time, and unloading rate. The failure of two glassy sugar surfaces was manifested by the nucleation of many sharp microcracks at the external boundary that rapidly propagate along the original contact interface. At the other extreme, when the material is a liquid, ''failure'' occurs through the nucleation and inward growth of large rounded ripples, characteristic of a Saffman-Taylor fingering instability. In the transition from glassy to viscous failure, sharp crack tips and smooth rounded fingers coexist during the crack propagation. In addition, whereas the detachment geometry of two glassy surfaces was characterized by a peeling-like mechanism along a plane, the fingers associated with the ''snapping'' of a liquid neck extended in all directions. These findings provide insights into the adhesion and failure mechanisms of materials at the micro/nanoscales and are also relevant to the action of interparticle forces between sugar particles, such as those used in inhalation drug delivery.adhesive failure ͉ fingering instability ͉ crack propagation ͉ contact dynamics E veryday experiences tell that solids fracture and liquids flow.However, for many materials there is no clear boundary between the solid and liquid states (1). Also, a material can behave like either a solid or a liquid depending on the time scale of the observation. A typical material that does this is pitch, which, if hit rapidly with a hammer, shatters like a brittle solid, but can flow like a liquid over periods of years (2). Here, we report on a study of the adhesion and detachment mechanisms of a common sugar, glucose, as it transits from the solid (glassy) to the liquid (viscous) state.The classic Hertz and Johnson-Kendall-Roberts (JKR) theories (3, 4) describe the adhesion and contact mechanics of solids. These theories have been found to hold well for molecularly smooth and nonhysteretic surfaces both at macroscopic and microscopic length scales. However, the adhesion mechanics of viscoelastic materials and sticky fluids are not so well understood (5-9). The adhesion or fracture energy of viscoelastic, such as some polymer, materials can be four orders of magnitude greater than the thermodynamic value, which has been attributed to such energy-dissipating processes as molecular interdiffusion or entanglements across the contact junction and macroscopic viscous/plastic deformations (10-12). In addition, detaching viscoelasti...