Stirring enhances not only sugar dissolving in tea, but the same phenomenon applies every time a solid is dissolved in a solvent (the liquid phase).
Let's look at what happens if a sugar crystal dissolves in tea:
The sugar molecules leave the crystal and enter into the tea surrounding it. After some time you have a high concentration of sugar molecules just next to the remaining crystal.
Now we have to consider another effect: The tea (or any solvent for that matter) can only accommodate a certain amount of molecules being dissolved in it (in our case the sugar). When the limit is reached there is no space (simply put) for any more sugar molecules left.
Stirring removes the sugar molecules next to the remaining sugar crystal by distributing them in the rest of the tea, so that now there is new space for additional sugar molecules to exit from the crystal into the tea.
Without stirring, the sugar molecules also get distributed through your whole cup of tea, by a process called diffusion, but this is much slower than simply stirring the tea.
If you stir it you're making particles collide and dissepear
Stirring the sugar breaks down the particles, And dissolves the sugar faster.
Yes, sugar can dissolve even without stirring, and even in cold water, it just takes longer. It will eventually dissolve.
No, sugar has a melting point of 161 degrees Celsius and salt has a melting point of 801 degrees Celsius
Crushing the sugar cube allows more surface area with the water that hydrates (dissolves) the sugar molecules. Therefore, it will dissolve faster. Stirring helps.
When you stir it, it helps break the sugar particles apart and dissolve them into the solution. 8=========D
When water gets hot, the molecules separate out further apart. this then allows the sugar molecules to fit in between the water molecules easier.
Yes, sugar can dissolve even without stirring, and even in cold water, it just takes longer. It will eventually dissolve.
by heating the water slowly and by stirring using a spoon, you can dissolve salt and sugar.
Yes, stirring help the dissolution.
You can either add more boiling hot water or stir it to make the granules dissolve easier!
It would depend on the amounts of water and sugar
They will dissolve much quicker in warm or hot water than in cold water.
You can increase the temperature of the water.
This depends on: - mass of sugar - granulation of sugar - volume of water - stirring (and intensity of stirring, stirrer type) - type and geometry of the beaker - exact temperature of water
Caster sugar will dissolve quicker because because of a greater surface area.
No, sugar has a melting point of 161 degrees Celsius and salt has a melting point of 801 degrees Celsius
Crushing the sugar cube allows more surface area with the water that hydrates (dissolves) the sugar molecules. Therefore, it will dissolve faster. Stirring helps.
Yes- this is because tap water is largely already unsaturated, making the sugar easier to dissolve. Salt water already has had salt dissolved into it, therefore making the water dissolve sugar more easily when it has had nothing else saturated into it. Hope that this helps! X