Assuming the solvent liquid is hot enough to dissolve all of the sugar and that the "lump" is more coarse than the powder, putting in the higher-density lump would impose diffusion-limited decomposition. In other words, putting in powdered sugar would allow faster absorption into the liquid, since there is more surface area of sugar exposed to the solvent. However, air resistance of small sugar particles between the powder source and solvent could lead to loss through in the pouring process, limiting the efficiency of sugar saturation.
Powdered sugar crystal
Granulated sugar is just sugar. Powdered sugar has corn starch in it so that it will stay as a powder and not lump.
Non-living. There is no reason why charcoal, in lump form or powdered, should be considerd alive.
lump
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.
The surface area is bigger.
a lot
It is lump sugar
The correct answer for this question is that both whole-wheat bread and a lump of sugar are both made out of carbohydrates. Further more a whole-wheat bread and a lump of sugar both have sugar inside them!
Ground sugar has a larger surface area compared to a lump of sugar, leading to more sugar molecules being in direct contact with the solvent. This increased surface area allows for quicker dissolution as more sugar particles can interact with the solvent simultaneously.
Each speck of the powder has a smaller surface area than the lump of solid, however the total surface area of the powder specks will be greater than that of the solid lump
The icing sugar has a greater surface area than the lump and so the reaction occurs more easily with the icing sugar powder. This in general applies to many salts and soluble compounds.