depense on the size of the cube
that depends on the quantity of water and the size of the sugar cube .......if i am correct
The sugar cube in the hot water will dissolve faster because there are more and higher energy collisions between the water molecules and the sugar molecules which will cause the sugar to dissolve faster.
When a sugar cube is not stirred, the surface area exposed to the solvent is limited, which slows down the rate of dissolution. Stirring increases the contact between the sugar cube and the solvent, allowing the sugar molecules to dissolve more quickly.
since its non-polar and "like dissolves like" it will take a long time, the amount of time, not sure.
Yes, cube sugar typically takes longer to dissolve in warm water compared to granulated sugar. This is because the larger surface area of granulated sugar allows it to dissolve more quickly due to increased contact with the water molecules. Cube sugar, on the other hand, has a smaller surface area, which slows down the dissolution process.
The speed at which something dissolves is a function of its surface area. A spoon of sugar and a sugar cube may have the same mass, but the tiny crystals in the spoon of sugar have a cumulative surface area much larger than that of the cube.
It takes about 5 seconds.
It actually depends on what type of sugar you have but white sugar takes 2.6 mins to completely dissolve
Sugar cubes can take several minutes to fully dissolve in Sprite, depending on factors such as the temperature of the drink and how vigorously it's stirred. However, some residue may remain due to the physical structure of the sugar cube.
depends on how much sugar u put in the water
Yes, dissolve sugar in water until you have a saturated solution (ie no more sugar will dissolve) and let stand sufficiently long for the sugar to crystallize out again as the water evaporates. (This will take days to weeks).
It can take several hours for sugar to fully dissolve in a soda without being stirred. The rate of dissolution depends on factors like temperature, sugar crystal size, and saturation level of the liquid.