Because the particles mix together first and get bigger then it dissolve.
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.
Heat the water to boiling point, then put the rock sugar in
yes because yuo will need but doo dooo
Sugar shouldn't dissolve any faster or slower in 0 degrees, it will dissolve at its natural half life. Only heat would speed up the process not cold. So, I don't know what the half life of sugar is but if you find out, there's your answer.
Yes, it depends how much sugar is in the liquid to begin with, the more sugar in the liquid to begin with, the slower the dissolving rate. This is because there is only so much space between the liquid particles for the sugar to go in.
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.
Sweet'n Low is not sugar, it a chemical substitute for sugar.
The speed of dissolution is directly proportional with the surface area of the material; small grains dissolve speedly.
Hot water because the heat helps to dissolve the sugar.
Heat the water to boiling point, then put the rock sugar in
It mostly has to do with the interaction of the water molecules with the solute molecules. Smaller solute particles have an increased surface area with which to interact with the water molecules-hence they dissolve faster...
yes because yuo will need but doo dooo
Sugar shouldn't dissolve any faster or slower in 0 degrees, it will dissolve at its natural half life. Only heat would speed up the process not cold. So, I don't know what the half life of sugar is but if you find out, there's your answer.
the sugar added to the ice tea will freeze slower because the more ingredients added to a drink the slower it would freeze for.
yes, the smaller the grain, the quicker it will dissolve. This is because the smaller grain has less surface area and can be broken down quicker.
Caster sugar or icing sugar. Sugar with larger grains do not dissolve properley in the cake mix.
The finer the grains of sugar, the more surface area of individual grains is exposed to the heat. A solid lump of sugar has to melt from the surface into the centre - therefore, initially, has less surface exposed to the heat.