The smaller crystals have more surface area exposed to be dissolved. Since the larger crystal has a bigger volume to surface area ratio, it will take longer to dissolve it all.
As you are not agitating and breaking away the sugar crystals, the outer layers have to dissolve before the inner layers can, causing the sugar to take longer to dissolve.
they form so quickly in ice or in any other cold temperature because its so cold that when the crystals are forming its like its giving it a boost to growth. If you make handmade crystals and you feel them while they are forming you'll feel that the crystals are already cold.So that is baisicly this is why it gets so cold easily.:D
The speed at which something dissolves is a function of its surface area. A spoon of sugar and a sugar cube may have the same mass, but the tiny crystals in the spoon of sugar have a cumulative surface area much larger than that of the cube.
Jelly crystals do dissolve in water. They dissolve faster in hot water than cold. The hot water breaks down the gelatin that makes up the jelly.
One way is to check the temperature of the water so if its hot obviously its going to dissolve quicker than if it is cold water.Another way is the speed of the stirring. If you stir it fast then its going to dissolve faster if you stir it slowly.Lastly it could depend on how big the salt crystals are for instance if its rock salt your using its going to take longer than if it is table salt.
As you are not agitating and breaking away the sugar crystals, the outer layers have to dissolve before the inner layers can, causing the sugar to take longer to dissolve.
Add salt crystals to water in a test tube, and agitate until the crystals have dissolved and no longer visible. Then keep adding small amounts of salt and agitate. Eventually the salt will no longer dissolve into the water. Therefore, the liquid is said to be saturated.
The reason why is because of where it comes from in a volcano and how fast it cools. If it cools slowly then it will have bigger crystals because the longer it has to cool the longer the crystals have to grow. So dose that answer your question
salt has stronger and more quality than suger crystals
they form so quickly in ice or in any other cold temperature because its so cold that when the crystals are forming its like its giving it a boost to growth. If you make handmade crystals and you feel them while they are forming you'll feel that the crystals are already cold.So that is baisicly this is why it gets so cold easily.:D
Baking soda. Baking soda comes in a standard finely ground powder, whereas salt is available in a range of sizes from free-running salt for a salt shaker to salt flakes, to crystals of rock or sea salt to be used in a salt grinder. The bigger the crystals the longer they would take to dissolve. If a substance is finely ground is has, over all, a greater surface area exposed to the water so it will dissolve quicker. The hotter the water temperature the faster the substance will dissolve. There is a maximum amount of salt you can dissolve into a fixed volume of water after which it becomes a 'saturated solution'. At that point any salt added will no longer dissolve, though by heating the saturated solution you are able to dissolve more - it is then a super-saturated solution. As that begins to cool the salt will crystalise out again and begin to grow on the sides of the container or surface of the liquid.
When the grantor says it is no longer valid. Or when the grantor is no longer living.
yes because the sugar is compacted so it takes a little bit longer to dissolve
It means that it no longer exists as a country.
It means the solute is 'saturated' and can no longer dissolve any more.
A saturated solution.
saturation