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5.5 teaspons
No. The SUBSTANCE is still water, only now sugar is dissolved in it.
Sweet water. Saturated or unsaturated solution, depending on the amount of sugar dissolved in the water.
Water is the solvent, and sugar is the solute.
Adding this will increase the density when dissolved, maybe you should stirr a bit. It is just tastable sweet.
5.5 teaspons
When sugar is dissolved in water, water is called a SOLVENT
Either one would have the same effect. The reason for this is that when you dissolved the sugar or salt in the water, you changed the mass of the water. Now, the egg weighs less than what is in the glass and will float. Since you are adding the same amounts, the time it would take the egg to rise would be the same.
No. The SUBSTANCE is still water, only now sugar is dissolved in it.
The solute.
The property of sweetness of sugar does not change when it is dissolved in water. Although sugar becomes invisible in the solution in water.
Sweet water. Saturated or unsaturated solution, depending on the amount of sugar dissolved in the water.
Water is the solvent, and sugar is the solute.
The sugar is the solute and the water is the solvent. Whatever is dissolved is the solute, and whatever the solute is dissolved in is the solvent. The solvent dissolves the solute.
Sugar in water forms a sweet syrup. The more sugar dissolved into the water the thicker (and more syrupy) it will become.
Sugar dissolved in water produces a sugary solution. The more sugar dissolved in the water, the thicker the solution will become - like a syrup.
Adding this will increase the density when dissolved, maybe you should stirr a bit. It is just tastable sweet.