Mixture rapildly
One hypothesis could be that increasing the temperature of the solvent will result in faster dissolving of sugar due to increased kinetic energy, breaking down the sugar molecules more quickly. Another hypothesis could be that stirring the solution will increase the rate of dissolving by exposing more sugar molecules to the solvent.
Sugar is less dense than salt, leading to it dissolving faster.
it makes it faster to dissolve
Sugar stirred in water dissolves faster than sugar left alone in water. By stirring the sugar, it increases the surface area of the sugar particles coming into contact with the water, speeding up the dissolving process.
Factors that influence the speed at which sugar dissolves include temperature (higher temperatures dissolve sugar faster), agitation (stirring or shaking speeds up dissolution), particle size (smaller sugar crystals dissolve faster), and the surface area of sugar exposed to the solvent (greater surface area increases dissolution rate).
Sugar dissolves in a liquid faster than salt does. The reason is that sugar is less dense as a solute than salt is, leading to it dissolving in the solvent faster as it would fit into the 'empty gaps' that the solvent has at a much faster rate, which is how substances dissolve.
Factors that cause sugar to dissolve faster include increasing the surface area of the sugar (finer crystals dissolve faster), stirring or agitating the solution, raising the temperature of the solvent (hot water dissolves sugar faster than cold water), and increasing the concentration of the solvent (higher concentration can dissolve more sugar).
Sugar dissolving would be an example of a physical change. This is because it does not change chemically, so it is still sugar.
Sugar dissolves faster in hot temperature compared to cold temperature. This is because heat increases the kinetic energy of molecules, making them move faster and collide more often with the sugar crystals, allowing for quicker dissolution.
Much faster at room temperature compared to in ice. Higher the temperature, the more kinetic energy molecules have, the faster they move and the more collisions the sugar molecules have with the water molecules in the tea per second therefore faster dissolving rate.
No
Sugar dissolving in water. Salt dissolving in water. Oil not dissolving in water. Ethanol dissolving in water. Carbon dioxide dissolving in soda.