Yes, it depends how much sugar is in the liquid to begin with, the more sugar in the liquid to begin with, the slower the dissolving rate. This is because there is only so much space between the liquid particles for the sugar to go in.
If there is enough liquid, the sugar will dissolve, as rubbing alcohol is a mixture of water (about 30%) with an alcohol. Sugar is soluble in both liquids. * BTW, rubbing alcohol is poisonous. *
Sugar can dissolve in water.
The amount of time and speed it takes to dissolve sugar in water and dissolve salt in water depends on the amounts of salt and sugar, the amount of water, and the temperature of the water. The approximate time needed to dissolve the sugar and salt in water is 25 minutes.
As you are not agitating and breaking away the sugar crystals, the outer layers have to dissolve before the inner layers can, causing the sugar to take longer to dissolve.
More sugar can dissolve in water than salt.
Sugar should dissolve faster in a liquid.
Water would be the best solvent compared to other liquids in normal household/laboratory conditions.
It is a solvent liquid. For example, water is a solvent as it can dissolve sugar crystals (and many other things).
Table salt and table sugar are both white and grainy. They both dissolve in water and other liquids.
If there is enough liquid, the sugar will dissolve, as rubbing alcohol is a mixture of water (about 30%) with an alcohol. Sugar is soluble in both liquids. * BTW, rubbing alcohol is poisonous. *
If there is enough liquid, the sugar will dissolve, as rubbing alcohol is a mixture of water (about 30%) with an alcohol. Sugar is soluble in both liquids. * BTW, rubbing alcohol is poisonous. *
it dissolves when themolecules departWhen sugar is put in some liquids the sugar molecules are attracted to the molecules of the liquid, which breaks the long chains that formed when the sugar crystallized. If there is enough liquid and energy(heat) all of the crystals become small enough to become suspended.
You can add sugar to the puree and heat it just enough for the sugar to dissolve and then you have a sauce. If you want to flavor it differently, you can add cinnamon or lemon juice.
Concentrated brine is water with a large quantity of salt dissolved in it. Liquids like water have a limit to how much can be dissolved in them before they become 'saturated' - nothing more will dissolve because it can't 'fit'. This limit is proportional to temperature, so heating the brine will allow the sugar to dissolve, but cooling it again will cause the sugar and/or some of the salt to reform.
Water is called "the universal solvent" because many, many substances can dissolve in it. However, there are some that can dissolve easier than others: salt and sugar are some of the quickest. Liquids and liquid chemicals also "dissolve" very easily in water, i.e. the combine with water molecules to create a solution. Hope this helped!!
When a solid "mixes" with a liquid the solid can be termed soluble and will "dissolve" in said liquid (salt and water), if the solid does not dissolve it is termed insoluble (sand in a glass of water). When a liquid "mixes" with another liquid the two are classed as miscible, if the two liquids do not mix and form two separate layers, the liquids are classed as being immiscible
Sugar can dissolve in water.