because the spoon is smaller making it harder to dissolve
Sugar will burn, but not really catch fire that well. Heating sugar to its melting point is called caramelizing and, naturally, makes caramel!
No dissolving of sugar is not a chemical property because no reaction takes place.
Sugar dissolving in water is a chemical change because sugar is Sucrose which in aqueous solution is broken down into Glucose and Fructose.
yes its chemical change because the compound turns to gas
A sugar spoon is a single element in a set of flatware/silver, usually kept in the sugar bowl of your dinnerware set. A teaspoon is the smallest spoon in a standard flatware/silver set.
by heating the water slowly and by stirring using a spoon, you can dissolve salt and sugar.
Try heating the solution or add more of water
Sugar will burn, but not really catch fire that well. Heating sugar to its melting point is called caramelizing and, naturally, makes caramel!
No, it doesn't. The only point of creaming is to get the sugar to start dissolving in the butter or shortening. Even a spoon will work but it takes a bit longer.
Sugar dissolving would be an example of a physical change. This is because it does not change chemically, so it is still sugar.
No dissolving of sugar is not a chemical property because no reaction takes place.
No, it is simply dissolving so it is a physical change.
No
Dissolving dissolving! Watch your grammar. The best example is sugar cube dissolving in a water. Best way to dissolve it is to smash it, put it in water and then stir it.
Sugar dissolving in water is a chemical change because sugar is Sucrose which in aqueous solution is broken down into Glucose and Fructose.
a physical change
no