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When granulated sugar and water come in contact, the water molecules surround the individual sugar molecules, and the sugar molecules go into solution. You end up with an aqueous solution of sugar.
They break down in a process called hydrolysis, in which the molecules separate into smaller sugar molecules by the addition of water.
Glycolipids are formed.
It combines with H2O molecules.
Even in cold water sugar will dissolve eventually, but it does dissolve faster in hot water. Hot water molecules move faster than cold water molecules and therefore can more easily break sugar molecules out of solid sugar and into solution.
A starch is actually a long chain of sugar molecules. As the fruit ripens, the starches break apart into the sugar molecules. This is why they become sweeter as they ripen.
when sugar dissolves in water the sugar molecules are more attracted-to the water than each other.the molecules-break apart from each other and water molecules surround them.
When crystallized sugar is put into water, the H2O molecules separate the sugar molecules from each other. This happens because both H2O and sugar molecules are polar. The polarity causes the much smaller H2O molecules to squeeze between the sugar molecules and break the weak van der Waals forces that exists between them. The H2O molecule bonds to the sugar molecule with a stronger bond than the earlier van der Waals force (because of the polarity of the molecules).
The sugar will dissolve in water because sugar is polar and so is water with hydrogen bonds. When attraction happens, the water molecules will separate the sugar molecules and the sugar will be dissolved.
you just said it === it dissolves. The molecules of sugar are attracted by the water molecules and are separated from other sugar molecules, but they are still sugar molecules.
The sugar molecules dissipate throughout the water - mixing with the water molecules.
When granulated sugar and water come in contact, the water molecules surround the individual sugar molecules, and the sugar molecules go into solution. You end up with an aqueous solution of sugar.
They break down in a process called hydrolysis, in which the molecules separate into smaller sugar molecules by the addition of water.
Glycolipids are formed.
It combines with H2O molecules.
diffusion
I believe that is fermentation.