The solubility of sucrose is 2 000 g/L at 25 oC. For a teaspoon of 5 mL and and a sugar density of 1,5 g/cm3 the teaspoon contain 7,5 g sugar.
None. Sugar goes into solution. Salt dissolves separating into Na and Cl attached to Water.
The exact amount may vary, but typically a solution can only dissolve about 2 teaspoons of sugar per 1 ounce of water before the sugar is seen accumulating at the bottom and no longer dissolves.
When sugar dissolves in water, it appears transparent as the sugar particles break down and mix with the water molecules, creating a clear solution. The solution will have a sweet taste, indicating that the sugar is evenly distributed in the water.
The sugar will dissolve in water because sugar is polar and so is water with hydrogen bonds. When attraction happens, the water molecules will separate the sugar molecules and the sugar will be dissolved.
5.5 teaspons
sugar dissolves in water through dispersion.
When sugar cubes completely dissolve in a glass of water, it forms a sugar solution. This solution is a homogeneous mixture where the sugar molecules are evenly distributed throughout the water.
Any number after the solution has reached the point of saturation. It may be possible to dissolve a few more teaspoons of sugar but the super-saturated solution so formed will be unstable.
Salt dissolves faster in heated water. Sugar dissolves faster in regular water.
It depends on the type of sugar and the temperature of the water. Generally, around 4 teaspoons of sugar can dissolve in 20 ml of water at room temperature, but any excess sugar will likely not dissolve and will settle at the bottom.
Peppermint candy dissolves in hot water because the sugar molecules in the candy are able to break apart and disperse in the water due to the heat. As the candy heats up, the bonds between the sugar molecules weaken and eventually break, allowing the sugar to mix with the water until it dissolves completely.
When the ice is put in warm water it dissolves.