Why food coloring dissolves faster in hot water than cold water?

Answer 1

Food colouring dissolves faster in hot water because the water molecules have more energy and they move around more creating larger gaps for the food colouring molecules to fit into, while the cold water has less energy and the water molecules are closser together making it harder for the food colouring to dissolve

Answer 2

Water molecules travel faster in hot water than in cold water. When food dye is added into hot water where the molecules are traveling faster, it mixes faster. In cold water, the particles are not traveling as fast and the food dye does not spread as fast.

Answer 3

Food coloring dissolves faster in hot water because the water molecules have more energy and they move around more creating larger gaps for the food coloring molecules to fit into, while the cold water has less energy and the water molecules are closer together making it harder for the food coloring to dissolve

Answer 4

That is not trueee...the food dye is more dense than the water. Warm water is just the reason that the food dye is dispersed more quickly, since the molecules are moving faster than in the cold water. Water is covered pretty much by a membrane that is made up of hydrogen bonds. These bonds create a small amount of resistance, even though typically they are easy to break- there is a whole mess of them together, which reinforces it. It's like when you do a belly flop in the water. It hurts. Why? Because of the slight resistance of the hydrogen bonds. The kinetic energy you just exerted is only focused on a certain area, and not all of the water. What happens after this? The energy is transferred throughout the water. Pretty much the same thing happens when the drop of food dye hits the water. The kinetic energy of the drop of food dye is focused only on a certain area of the water, only breaking the hydrogen bonds in that section of the water.

Answer 5

The molecules in cold and medium water move slower than that of the hot water.

Answer 6

hot water because its molicules are able to break the food coloring into tiny easy-to-disolve pieces while cold water has slower working molicules that aren't able to work very fast

Answer 7

I would imagine that they would mix together faster in hot water because the molecules are moving faster and are spread apart.

Answer 8

The molecules of water in hot water are moving faster than those in cold water, colliding more often and harder with the food colouring.

Answer 9

it takes approximately, 4-7 min, depending on the size of the jar being used.

Answer 10

because its cool