In Britain it is known as "candyfloss".
Crystalline is a description used for a solid which has its atoms (or ions/molecules) arranged in a repeating pattern. A crystal can be described as a crystalline solid.Crystalline is a description used for a solid which has its atoms (or ions/molecules) arranged in a repeating pattern.A crystal can be described as a crystalline solid.
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.
A sugar momma is a slang term often given to females that will give people gifts or money for sex. It came from being the opposite of the common male term sugar daddy.
Yeast breaks down the sugar and converts it into alcohol and carbon dioxide. Fermentation varies according to the sugar being used and the product produced.
Yeast breaks down the sugar and converts it into alcohol and carbon dioxide. Fermentation varies according to the sugar being used and the product produced.
Sugar has a sweet and pleasant smell, often described as being sugary, caramel-like, or even slightly floral. It can evoke feelings of warmth and comfort.
The primary gas produced during sugar digestion in animal cells is carbon dioxide (CO2). This occurs through the process of cellular respiration, where glucose is broken down to release energy, with CO2 being a byproduct that is then exhaled.
They are being produced.
David Crystal is known for many things. David Crystal is best known for being an author. David Crystal is also known for being a linguist, an editor, and a broadcaster.
Agate, being a cryptocrystalline (microscopic crystal structure) form of quartz, does not have a crystal shape.
Please provide the statements you are referring to for me to identify the event being described.
Stirring enhances not only sugar dissolving in tea, but the same phenomenon applies every time a solid is dissolved in a solvent (the liquid phase). Let's look at what happens if a sugar crystal dissolves in tea: The sugar molecules leave the crystal and enter into the tea surrounding it. After some time you have a high concentration of sugar molecules just next to the remaining crystal. Now we have to consider another effect: The tea (or any solvent for that matter) can only accommodate a certain amount of molecules being dissolved in it (in our case the sugar). When the limit is reached there is no space (simply put) for any more sugar molecules left. Stirring removes the sugar molecules next to the remaining sugar crystal by distributing them in the rest of the tea, so that now there is new space for additional sugar molecules to exit from the crystal into the tea. Without stirring, the sugar molecules also get distributed through your whole cup of tea, by a process called diffusion, but this is much slower than simply stirring the tea.