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Well,

It will dissolve faster before the ice is added, but this wont help, there is more to it. For an explanation keep reading. If you dont want to read the explanation, than technically the sugar will dissovle faster before ice.

So....

The hotter the substance, the faster the dissolving will happen. This is because the higher heat = higher kinetic energy, which basically means the particles are moving faster. When the particles move faster, collisions between particles happen more often, breaking up the solute (sugar) faster.

Also, agitating the solution (stirring) will speed up the dissolving. This is because when the sugar is dissolving, the dissolved sugar surrounds the undissolved sugar. When you stir the solution, the dissolved sugar moves so that the lemonade or tea can touch the undissolved sugar and dissolve it.

However, if you have completely saturated the solution before you add the ice (meaning the maximum amount of sugar is dissolved), when you add the ice, some of the sugar will begin to crystallize again. There will be less dissolved sugar in the tea, and more sugar crystals on the bottom. This is due to the solubility changing when the temperature is lowered.

You could supersaturate the solution by leaving it undisturbed as you slowly cool it, keeping the sugar dissolved, but when you pick it up to drink it, the crystals will form on the bottom again. So there is no point to this.

So, if you want sugar to dissolve faster, add it before the ice. However, when the ice is added, sugar crystals will then form on the bottom. I would recommend adding the sugar after the ice and stirring until only a little sugar shows up on the bottom. If you cant see the bottom, then add however much you want, but know that the lower the temperature, the less ice can be dissolved.

There is much more to this, but just drink your lemonade/tea.

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13y ago

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