The sugar dissolves ... slower than it would if the water were warm, and
much slower than it would if you stirred.
If there's more sugar than that amount of water can hold at that temperature,
then the sugar stops dissolving at some point, and won't dissolve any more
even if you start stirring. That's the point of saturation at that temperature.
The cold water becomes salt water. The salt doesn't dissolve like sugar.
sooner of later the sugar would break down
Pour some sugar in cold water. It won't all disolve. Now pour the same amount of sugar in the same amount of water, except the water's warm, and see what happens.
After the water cools the sugar will remain dissolved, although once all of the water is evaporated then the sugar will be left at the bottom of the glass. It's pretty fun to try with a clear glass or something. P.S. Sugar will dissolve in cold water too, it just takes more stirring.
It is difficult to dissolve sugar in cold water, but very easy to dissolve in boiling hot water.It is because the solubility of sugar is very small in cold water. However, as the tempreature rises the solubility of the sugar increases.
The cold water becomes salt water. The salt doesn't dissolve like sugar.
Hot sugar is soft, when you add cold liquid it will get hard at once.
the sugar particles gets adjusted between the spaces of water molecules.
sooner of later the sugar would break down
It will dissolve into the water
The food coloring will spread throughout the water and become homogeneous faster than it would in cold or warm water. The food coloring would also mix evenly with the water faster if you stirred the water after adding the food coloring. This happens because the molecules are moving faster when they are heated up stirred.
if 2.5kg of hot water at 100c is added to 10kg of cold water at 28c and stirred well. what is the final temperature of mixture? (neglect the heat absorbed by container and the heat lost by the surroundings.)
Pour some sugar in cold water. It won't all disolve. Now pour the same amount of sugar in the same amount of water, except the water's warm, and see what happens.
Sugar sinks at the same rate in warm or cold water. Sugar dissolves faster in warm water.
The sugar does not melt. It dissolves. The rate of dissolution can be increased by agitation (i.e. stirring or shaking) because it moves the sugar to less concentrated parts of the water. When less sugar is already dissolved, further sugar will dissolve quicker; if left alone, the sugar must gradually diffuse, and this can take a relatively long time.
Not in ice water but cold water- it gets nice and crispy especially if you add a little bit of sugar
nothing is made out of sugar and water because sugar dissovle in water hot or cold