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the lump of sugar will slowly dissolve and undergo osmosis, if you stir or swirl the beaker it this will happen much faster
Soaps and detergents have polar and non polar ends in their molecules which may disperse the wax and grease in water.
The sugar molecules disperse themselves between the water-molecules, making it seem as though they disappear, 'hidden' by the water molecules. It is important to know if the dissolving water is hot, lukewarm or cold. This affects the rate at which the solute mixes with the solvent.
Sugar melts faster in hot tea because the heat of the water causes it to melt more quickly. Iced water is very cold and the sugar takes longer to dissolve.
Its when you mix something up (normally by stirring) and cause it to obecome one substance. An example would be salt or sugar in water. If you just pour it in, it will be salt/sugar in water, but if you mix it up, you can't see the salt or sugar anymore. One word that I think is important here is homogeneity. A homogenous solution is what you are describing
no
The process by which starch molecules break up and disperse themselves evenly throughout the hot water. Of utmost importance when mashing. Full gelitinization of the MASH occurs at 149F, and is required to get maximum conversion of starch to sugar.
it disolves and disperes evenly throughout he water
Sugar is a covalent compound and doesn't separate into ionic constituents in water. Salt is an ionic compound and the constituent ions in the solid are held in place by electrostatic attraction. In water, the ions of the salt dissociate and disperse into the sugar/water matrix. These dissociated ions then support electric current.
Water, wildlife, and wind are ways in which spinach seeds disperse. The aquatic plant which is known as water spinach is most likely to disperse by water since its air pocket-filled labyrinthine seeds can float and disperse with water currents. The terrestrial plant tends to disperse by wildlife and winds.
The sugar molecules separate and disperse in the water, occupying the spaces between the water molecules. This does not change the volume of the solution, so the level of water does not rise.
Natural sugar, and water.
the lump of sugar will slowly dissolve and undergo osmosis, if you stir or swirl the beaker it this will happen much faster
No, it wouldn't. a sugar cube would melt a lot faster in a cup of Hot water. the hot water helps it desolve more evenly than cold water.
Plain Water. Sugar water causes a aciding effect on the plant and will form a white mold.
Because while the water is hot with the oil, chemicals that are in the sugar causes it to bubble.
Because sugar is a polar molecule, which in other words means it can easily dissolve in polar solvents such as water. Water breaks the bonds between the sugar molecules, it does not break the bonds within the molecule.