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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.

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Q: What happens to sugar when it is put into cold water and not stirred?
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The cold water becomes salt water. The salt doesn't dissolve like sugar.


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Hot sugar is soft, when you add cold liquid it will get hard at once.


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