Well if you consider being able to taste them important, then yes dissolving them is important because if something will not dissolve it cannot be tasted and thus has no flavor. If that isn't important to you, then whether they dissolve or not won't be of any importance.
Salt is dissociated in ions in the solution; sugar is not dissociated.
Sugar is less dense than salt, leading to it dissolving faster.
Sugar dissolving in water. Salt dissolving in water. Oil not dissolving in water. Ethanol dissolving in water. Carbon dioxide dissolving in soda.
The dissolving of salt or sugar in water is a physical change because only the appearance of the substances is altered, not their chemical composition. The salt or sugar molecules remain the same; they are simply dispersed in the water at a molecular level.
Because after dissolving a solution is formed and separate substances are invisible now.
Both salt and sugar can dissolve in water because water is a polar molecule, meaning it has a positive and negative end. This allows water to interact with the positive and negative ions in salt, breaking them apart and dissolving the salt. Similarly, water can interact with the polar covalent bonds in sugar, breaking them apart and dissolving the sugar.
Dissolved in water containing coffee, not in coffee.
By dissolving something in it, like salt or sugar.
Sugar turns water into gatorade. Salt can be used to raise the boiling point or lower the freezing point of water.
suger and salt are different then investigation but you can't improve the investigation because of the dissolving suger at all.
Dissolving sugar in water is a physical change where the sugar crystals break down and mix evenly with the water molecules. This forms a homogeneous mixture known as a solution. The sweetness and properties of the sugar are retained, but the sugar can no longer be separated from the water by filtration.
Its not a chemical change when you see the salt dissolving because if your were to put something else like sugar then it would be a chemical.