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What are the characteristics of sugar in water?

Anonymous

∙ 12y ago

Updated: 9/23/2023

sugary and watery

Wiki User

∙ 12y ago

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Related Questions

What are the characteristics of sugar water?

Sugar water is a solution composed of water and sugar molecules. It is transparent and viscous, with a sweet taste due to the dissolved sugar. The concentration of sugar in the water can vary depending on the desired sweetness level.

Is sugar a solute or solvent solution?

Sugar water is a solution in which sugar is the solute and water is the solvent. The water dissolves the sugar.

Sugar dissolves when stirred into water the sugar is the what the water is the what and the sweetened water is the what?

Sugar is solute Water is the solvent Sweetened water is the solution

Is sugar a solution?

No, sugar is not a solution. Sugar water is a solution of sugar and water, but sugar itself is not.

Is a sugar a solution?

No, sugar is not a solution. Sugar water is a solution of sugar and water, but sugar itself is not.

What is the appearance sugar when it is dissolve in water?

The sugar melted and disolved to water.

When sugar is dissolved in water water is called a?

When sugar is dissolved in water, water is called a SOLVENT

Is sugar souble or insoluble in water?

Sugar is soluble in water, meaning it can dissolve in water to form a homogeneous solution.

Do sugar and water mix?

Yes. Sugar is soluble in water.

If sugar is dissolved in water which component will be the solute and which will be the solvent?

Water is the solvent, and sugar is the solute.

How do you remove sugar from sugar water?

Removing sugar from sugar water is a relatively simple procedure. You simply let the water evaporate. This can be sped up by heating the water. The white residue left is the sugar (and any minerals from the water initially).

When sugar is dissolve in water and the water is evaporated off the mass of the sugar does what?

When sugar is dissolved in water and the water is evaporated off, the sugar will crystallize and recrystallize, resulting in the formation of sugar crystals. The mass of the sugar will remain the same as the initial amount of sugar added to the water.

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