Change phaze
When sugar and salt are mixed together, they form a homogenous mixture called a solution. This means that the sugar and salt molecules are evenly distributed throughout the mixture, making it difficult to distinguish the individual components by sight.
It could be both, but if the sugar is completely dissolved and then mixed thoroughly, it would be homogeneous.
When sugar dissolves in water, the sucrose molecules break apart into individual sugar molecules. These individual sugar molecules become surrounded by water molecules, forming a homogeneous mixture called a solution. This process does not change the chemical composition of the sugar, it simply disperses it evenly throughout the water.
No. If the sugar is completely dissolved and then mixed thoroughly, it would be homogeneous.
When white sugar is mixed with iodized salt, the two substances do not chemically react. Instead, they remain physically mixed together. The taste of the salt may slightly enhance the sweetness of the sugar due to a contrast in flavors.
Sugar molecules can be bonded together through a process called dehydration synthesis, where a water molecule is removed to form a glycosidic bond between the molecules. This process results in the formation of a disaccharide or polysaccharide.
Syrup
No. The SUBSTANCE is still water, only now sugar is dissolved in it.
covalent bonds.
Because two different compounds (salt and sugar) are mixed together.
The sugar is a solute and the water is the solvent. Together they make a sugar solution.
When sugar is mixed with water, it dissolves, and an equilibrium is established between the dissolved sugar molecules and the undissolved sugar. At this point, the rate at which sugar molecules enter the solution equals the rate at which they leave the solution, resulting in a stable concentration of sugar in the water. If more sugar is added beyond its solubility limit, excess sugar will remain undissolved, indicating that equilibrium has been reached. This dynamic balance allows for the constant interaction of sugar molecules without changing the overall concentration in the solution.