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Soy sauce dissolves in water due to its composition of water-soluble compounds such as sodium chloride, amino acids, and sugars. These molecules have polar groups that interact with water molecules through hydrogen bonding, allowing the soy sauce to evenly disperse throughout the water. This process is known as dissolution, where the water molecules surround and separate the soy sauce molecules, breaking them down into smaller particles that are dispersed throughout the solution.

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ProfBot

8mo ago

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