Sugar in the form of table sugar or glucose (C6H12O6) is one of the most common sources of energy. It must be broken down, but once done so by enzymes in the cell the mitochondria of human and other organism can use it to produce Adenosinetriphospahte or ATP the powerhouse behind the functions of cells.
Where sugar can "give life" to a cell salt can do almost the opposite.
We all need some salt in our tissues to maintain homeostasis but too much or even too little salt disrupt the osmotic balance that a cell must have to maintain cell shape and function normally. In humans a 0.8% solution is needed around cells (this is why IV fluid has this exact concentration) and a cell with this concentration is said to be isotonic. All of that deals with osmotic pressure, something a little more complicated.
the water iwll evaporate leaving the salt and sugar then seperatee this using fractional distilation
salt suger = sugar salt suger = sugar salt suger = sugar salt suger = sugar
When use of 4oz - 5oz of salt, it speeds up the process of water evaporation in a glass at room temperature with sunlight.
Salt is much more polar than sugar. Salt is in fact ionic. Sugar is organic.
Salt and sugar are things, hence, they use the pronoun it. Do you have any salt? No, we are out of it.
the water iwll evaporate leaving the salt and sugar then seperatee this using fractional distilation
Foods such as salted pork, strawberry preserves, and sweet pickles do not spoil when exposed to bacteria because of their cells and its sugar and salt content. When cells have enough salt or sugar, the cell membrane (which is selectively permeable) does not allow salt or sugar into the cell and therefore does not allow bacteria into the cell. Hence, the food does not spoil.
Salt. Salt dissolves in water, and causes the freezing point to fall; this causes the ice to melt. Sugar does not have this effect, and chalk doesn't dissolve in water.
If the plant is not a salt water plant, then plasmolysis will occur when you pour salt on a plant.When you pour salt on a plant water molecules inside the cell are drawn out. When the water molecules leave the cell, the cell becomes dehydrates and shrinks. This is called plasmolysis.
Sugar will give the flower a boost but to mach will kill it so put only half a cup
The evaporation rate for salt and sugar, dissolved in water or otherwise, at room temperature is essentially nil.
no because the mol of sugar is 34 g while salt's mol is 5.8 grams
salt suger = sugar salt suger = sugar salt suger = sugar salt suger = sugar
it will not keep going because you have to keep adding salt instead of sugar it will go on fovever if you keep adding salt.
Remove the sugar
When use of 4oz - 5oz of salt, it speeds up the process of water evaporation in a glass at room temperature with sunlight.
Since solutions natural move from a higher concentration to a lower concentration, the solution is hyper-tonic. The salt will move rapidly into the cell, causing the cell to expand and then explode.