helps the solute to diffuse.
Yes, sugar can dissolve even without stirring, and even in cold water, it just takes longer. It will eventually dissolve.
The kinetic energy is only very slightly involved in dissolving sugar. What is important is that stirring mixes the solution and the liquid close to the sugar will not get saturated because it is being mixed with all the other liquid. the grains of sugar will present more surface area to the solvent (they will be mixed up in it and not settle to the bottom of the mixing vessel) thus the grains will dissolve faster if they are stirred vigorously. The heat energy added to the solution from stirring plays a very minor role.
Crushing the sugar cube allows more surface area with the water that hydrates (dissolves) the sugar molecules. Therefore, it will dissolve faster. Stirring helps.
In unstirred water the sugar sinks to the bottom of the container. As such as it dissolves the water at the bottom becomes denser. As such it's harder for the remaining sugar to dissolve. By stirring the water the density is spread through the container allowing it mix more evenly, until it reaches the point of saturation.
When you stir it, it helps break the sugar particles apart and dissolve them into the solution. 8=========D
Yes, sugar can dissolve even without stirring, and even in cold water, it just takes longer. It will eventually dissolve.
The sugar cubes soften when placed in the water and begin to dissolve. The sugar cube in the hot water dissolves the fastest. Sugar will dissolve faster when you stir the solution quickly because the act of stirring increases kinetic energy which increases the temperature.
by heating the water slowly and by stirring using a spoon, you can dissolve salt and sugar.
Stirring makes it faster for the sugar to completely dissolve in the tea.
The kinetic energy is only very slightly involved in dissolving sugar. What is important is that stirring mixes the solution and the liquid close to the sugar will not get saturated because it is being mixed with all the other liquid. the grains of sugar will present more surface area to the solvent (they will be mixed up in it and not settle to the bottom of the mixing vessel) thus the grains will dissolve faster if they are stirred vigorously. The heat energy added to the solution from stirring plays a very minor role.
Crushing the sugar cube allows more surface area with the water that hydrates (dissolves) the sugar molecules. Therefore, it will dissolve faster. Stirring helps.
It would depend on the amounts of water and sugar
Probably because the surface area of the sugar granules is larger, more sugar molecules are exposes to water at once.
You can increase the temperature of the water.
This depends on: - mass of sugar - granulation of sugar - volume of water - stirring (and intensity of stirring, stirrer type) - type and geometry of the beaker - exact temperature of water
Yes, just not as quickly
yes it does