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Sugar crystals grow quickest in a supersaturated solution, where there is more sugar dissolved than can remain in solution at a given temperature. When the solution is heated and then allowed to cool, the excess sugar begins to crystallize as the temperature drops. Factors such as evaporation, reduced agitation, and the presence of seed crystals can further enhance the growth rate of the crystals. Therefore, controlled conditions that favor supersaturation and slow cooling are ideal for rapid crystal growth.

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6d ago

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