Milk is mostly water, which is very polar. Sugar (sucrose) is also a rather polar molecule. So, polar compounds dissolve readily in polar solvents. That is why sugar easily dissolves in milk.
Sugar is dissolved in the water from milk. Hydrogen from water is bonded to OH- from sugar.
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.
Flour does not dissolve in milk, but it does mix with milk.
The cocoa powder is the solute, and the milk is the solvent.- - - - -Cocoa powder doesn't dissolve in milk. It forms a "suspension." The milk is a carrier.
This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.
The principal sugar in milk is lactose.
no
The force of intermolecular attraction decrease by temperature increasing.
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.
No
salt sugar milk powder
Water has a polar molecule.
Sugar dissolves faster in water, because milk already has sugar Lactose dissolved in in it.
Flour does not dissolve in milk, but it does mix with milk.
This depends of many factors: temperature, stirring, geometry of container, volume of water, mass of milk, agglomeration of milk powder.
When sugar is dissolved in any solvent (i.e. Water or Milk), its molecule tries to adjust themselves between the molecules of the solvent... When the solvent is heated the distance between the molecules is increased and the sugar molecules are easily dissolved as compared to when the solvent is cool or at normal temperature...
The cocoa powder is the solute, and the milk is the solvent.- - - - -Cocoa powder doesn't dissolve in milk. It forms a "suspension." The milk is a carrier.
This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.