I think you mean kind first of all, rather than 'king'. What kind of energy? I'm not sure but I think its heat. Sugar dissolves faster in hotter water because it breaks the molecules up easier. Shaking or stirring it also helps because it spreads out the particles of the sugar, making it easier to break down and become a water/sugar soloution. At least, I think.
The sugar cube in the hot water will dissolve faster because there are more and higher energy collisions between the water molecules and the sugar molecules which will cause the sugar to dissolve faster.
Sugar will dissolve faster in hot water than it will in cold water.
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.
Heat it
Sugar dissolves faster than salt in water. Salt has stronger bonds than sugar. That what makes sugar dissolve faster (because it has weaker bonds and structure than salt)
The hotter the water, The faster it will dissolve.
Heat the water.
No because sugar is insoluble solid.
For dissolving any solute the solvation energy of the solvent has to be more than the lattige energy of the solute. In this case the lattice energy of Nacl[salt] is more than that of sugar. Hence it takes more time to dissolve in water. ---- Akashraj Ghosh.
You can dissolve sugar in water faster by increasing the temperature of the water, stirring the mixture vigorously, or crushing the sugar into smaller particles before adding it to the water. These methods help to increase the kinetic energy of the sugar molecules, allowing them to mix more easily with the water molecules.
Sugar dissolves faster in warm water because the higher temperature increases the kinetic energy of the water molecules, causing them to move faster and collide more frequently with the sugar molecules, speeding up the dissolution process.
Hot water will make sugar dissolve faster compared to cold water because the increased temperature causes the sugar molecules to move more rapidly and interact with the water molecules more effectively.