0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
Why salt does not dissolves in water faster?
Actually, you can make salt dissove faster, by using the following means: 1. increase the temperature of the water 2. decrease the size of the particles of salt 3. stir it up
How long does it take for a lollipop to dissolve?
That will depend on a number of factors, including the size and type of the lollipop, the temperature of the water, whether you have a large amount of water and stir regularly.I suggest you simply try it out, for a specific lollipop, at your home.
How does an increase in temperature affect the solubility of each compound in 100g h2o?
Stir the mixture.
What happen when you stir water and sugar together?
The sugar dissolves
When you stir table salt into a glass of water you are forming a?
A solution
How fast does salt dissolve in water?
If you don't stir it a couple of minutes, if you do stir it around a minute.
Why should you stir the water at the end of the experiment specific heat capacity?
To make sure that there are no temperature gradients and that is the heat is distributed uniformly.
Why is it important to stir the beaker while the water is heated?
So that the temperature of the liquid is at a constant measurement
How many stirs is required to dissolve 1 teaspoon of sugar in ice cold temperature?
You stir the teaspoon of sugar into 2-3 teaspoons of boiling water, - then pour that into your ice cold temperature.
If friction generates heat why can't i stir a bucket of water to boiling point?
Excellent question, to answer this, you must understand that the bucket and stick are not an isolated system, and hence will continually lose heat to the environment (if it is greater in temperature than the environment). You are correct in saying the stirring the bucket of water will generate heat. The heat is minimal, and if the bucket and stick were somehow in a perfectly isolated system, you would eventually stir to its boiling point. However, since they are not an isolated system, the water will gain temperature until the temperature is greater than that of the environment, at which point the water will begin losing energy/heat into the environment. It is the rate of heat loss to the environment and rate of heat gain from the stirring that determine the final equilibrium temperature, since stirring generates heat at a very slow rate, once the water reaches the environmental temperature, the heat loss will approximately equal the heat gain. Therefore, unless you being to stir extremely fast (may be possible with a machine) and the rate of heat gain is large enough to bring the temperature of the water to boiling point despite the constant heat loss tot he environment, you will never stir a bucket of water into boiling.
Why salt does not dissolves in water faster?
Actually, you can make salt dissove faster, by using the following means: 1. increase the temperature of the water 2. decrease the size of the particles of salt 3. stir it up
Why did you need to transfer the metal quickly from the hot water bath to water in the styrofoam cup calorimeter?
You need to stir the water because the heat energy coming off whatever you put into the calorimeter (whether it be food, metal, etc.) won't evenly distribute its heat throughout the water, and therefore the temperature reading won't be as accurate. If you stir it, the heat will be more evenly "mixed in" with the water, so to speak, and you will get a more accurate reading.
When you stir salt into water you are making a?
solvent
Why don't you stir water and sugar?
you can because when making home made sugar you boil and stir sugar and water together then add maple flavoring.
What are the three degrees to which a roux sauce can be cooked?
room temperatureAns2: Hmm, a room temperature roux...that would take all the fun out of Cajun Napalm.Your roux will start bubbling as the temperature hits 212° F and all the water boils out of your flour...actually, you should have already had the oil up to about 350° F before you stir in the flour. Keep stirring, the roux will go from mud brown to brick red. Stir, Stir, Stir! If you go past brick red, the roux is burnt and you need to dump it and re-start.Be ready to quench the roux as soon as you see any red. Kill the heat and dump in the vegetables.3 degrees? Sounds sort of goofy to me...Take the oil to around 350° F;Stir in the flour;Quench at Brick Red.
What makes the ocean salty?
The water in the oceans is coming from rivers. The river water is taking with it all kinds of material (some of it salt/minerals). As the ocean water is heated by the sun, the water becomes steam and moves in to the atmosphere (forming clouds, for example), but the salt does not vaporate as water does. Therefore the remaining water is salty (more salt for less water). You can very easily try this by heating some water. First add a little bit of salt in a pot of water, stir it so it dissolves. Taste it before and after heating the water (caution: the water should cool before tasting). You'll get the idea.
Three ways salt can dissolve in to water faster?
One way is to check the temperature of the water so if its hot obviously its going to dissolve quicker than if it is cold water.Another way is the speed of the stirring. If you stir it fast then its going to dissolve faster if you stir it slowly.Lastly it could depend on how big the salt crystals are for instance if its rock salt your using its going to take longer than if it is table salt.
