In our daily lives, adding sugar to coffee or tea does not change the volume, at least not perceptibly. The sugar molecules can go to fill the space between water molecules and the suspension remains colorless. If I continue adding sugar until I see white substance at the bottom of the glass/cup, there is no more space for sugar molecules to go and the apparent volume of tea/coffee starts expanding -- the volume of the saturated sugary tea has not changed -- it is the water level rising due to the white sugar at the bottom.
They just be saying this sit up looser yah I'm talking to u who is reading this
Dissolve... mixing with the tea.
When you put sugar in tea it sweetens, depending how much you put in. But if you do put sugar in your tea make sure you mix it because otherwise you'll not taste the sugar because it will float to the bottom. xx
The sugar used to sweeten coffee, tea, and cereal is sucrose. Sucrose is normal table sugar. It is categorized as a disaccharide.
Yes. However, certain teas cannot be used. One tea which does work is black tea, which gets darker when a base is added and lighter when an acid in added.
Eh?
No
Yes it is a physical change. When the sugar is dissolved in the tea, the sugar retains its property of sweetness. And you could let the tea evaporate and you would have the original sugar left in the container.
solute.
Tea for we know is a liquid and liquids are states of matter in which the molecules are arranged in a loose manner. When sugar, a solid is added to the tea, not much chnages can be seen for the sugar molecules fills the space between the liquid molecules in teae.
Yes both will weight the same. Because the sugar merrily dissolves in the tea.
No. If tea does not have sugar or anything added to it, it does not contain any calories.
Stirring sugar into a cup of tea is a chemical change because when you evaporate the tea you can not get the sugar back, instead you get a mixture of glucose and fructose. It is also a chemical change.
We stir iced tea to dissolve the sugar because the added friction helps to break the sugar molecules apart.
Its not the same, vato.
because of the substance causing it to do the solution
sugar added to tea reduces the original specific heat capacity of water ,thus water is cooled faster.
A physical change