Because you touch yourself at night.
There are several properties that distinguish sucrose from sodium chloride. One is that sucrose melts at around 186ºC whereas sodium chloride melts at around 800ºC. Another property would be that sucrose is a non electrolyte (will not conduct a current when in solution) whereas sodium chloride is an electrolyte and it will conduct a current when in solution.
Change in mass depends on the concentration of sucrose within the dialysis bags. If the concentration of sucrose is greater inside the bag than outside, then water will move into the bag. If the concentration of sucrose is lower inside the bag than outside, then water will move out of the bag.
physical or chemical? physical property: sucrose is sweet while sodium chloride is salty, sucrose is often prepared as fine, crystalline powder while sodium chloride is often prepared with larger crystals. chemical property: sucrose is made up of molecules while sodium chloride is made up of ions. sucrose when dissolved in water cannot conduct electricity because it has covalent bonds. thus there are no mobile ions or electrons to conduct electricity. sodium chloride on the other hand has mobile ions when dissolved in water. thus it can conduct electricity.
Sucrose is not a fatty acid.
No, sucrose is not soluble in sodium hydroxide without water.
The answer is 3,424 mol sucrose.
A synthetic fat made from sucrose is glycerol. These may also produce what is known as sucrose polyester and other compounds.
Carbon is an element. Sucrose, a sugar, is a compound ( a combination of elements ). Sucrose is composed of carbon, hydrogen and oxygen. Pure carbon is found in two forms, graphite (pencil lead) and diamond. Carbon and sucrose are very different in properties except for the fact that both can be burned in the presence of oxygen to yield CO2 (and water in the case of sucrose).
You've got it in reverse. When sucrose dissolves in water, sucrose is the solute, and water is the solvent. In order to dissolve, sucrose molecules have to be more attracted to water molecules than they are to other sucrose molecules. If the attraction of sucrose to sucrose was greater than the attraction of sucrose to water, then there would be no reason for the solid sucrose to turn into the aqueous sucrose solution. Sucrose molecules would simply remain firmly attached to each other if that were the case.
You've got it in reverse. When sucrose dissolves in water, sucrose is the solute, and water is the solvent. In order to dissolve, sucrose molecules have to be more attracted to water molecules than they are to other sucrose molecules. If the attraction of sucrose to sucrose was greater than the attraction of sucrose to water, then there would be no reason for the solid sucrose to turn into the aqueous sucrose solution. Sucrose molecules would simply remain firmly attached to each other if that were the case.
There are several properties that distinguish sucrose from sodium chloride. One is that sucrose melts at around 186ºC whereas sodium chloride melts at around 800ºC. Another property would be that sucrose is a non electrolyte (will not conduct a current when in solution) whereas sodium chloride is an electrolyte and it will conduct a current when in solution.
There are several properties that distinguish sucrose from sodium chloride. One is that sucrose melts at around 186ºC whereas sodium chloride melts at around 800ºC. Another property would be that sucrose is a non electrolyte (will not conduct a current when in solution) whereas sodium chloride is an electrolyte and it will conduct a current when in solution.
Sucrose Benzoate, which is made industrially is actually a disaccharide ester. Due to its properties, it is widely used as one of the food packaging adhesive components.
The pancreas will produce a lot of insulin. But this procedure in not advisable. Sucrose can be ingested orally.
Sugar(SUCROSE/GLUCOSE) and oxygen.
no coments becouse annser should be doubtfull
Table sugar is typically a dissacarhide known as sucrose. When sucrose is placed in a solvent, such as water, it dissolves (mainly because of its hydrophillic properties) and forms an amalgam of water molecules and sucrose molecules.