5.5 teaspons
No. The SUBSTANCE is still water, only now sugar is dissolved in it.
Sweet water. Saturated or unsaturated solution, depending on the amount of sugar dissolved in the water.
Water is the solvent, and sugar is the solute.
When sugar is dissolved in water, it is called a sugar solution.
5.5 teaspons
Either one would have the same effect. The reason for this is that when you dissolved the sugar or salt in the water, you changed the mass of the water. Now, the egg weighs less than what is in the glass and will float. Since you are adding the same amounts, the time it would take the egg to rise would be the same.
When sugar is dissolved in water, water is called a SOLVENT
Approximately 4 grams or 1 teaspoon of sugar can dissolve in 1 teaspoon of water at room temperature. The solubility of sugar in water increases with higher temperatures.
The sugar is the solute and the water is the solvent. Whatever is dissolved is the solute, and whatever the solute is dissolved in is the solvent. The solvent dissolves the solute.
No. The SUBSTANCE is still water, only now sugar is dissolved in it.
The solute.
Sweet water. Saturated or unsaturated solution, depending on the amount of sugar dissolved in the water.
Water is the solvent, and sugar is the solute.
When sugar is dissolved in water, it appears as a clear, transparent solution with no visible sugar particles.
When sugar is dissolved in water, it is called a sugar solution.
Sugar dissolved in water produces a sugary solution. The more sugar dissolved in the water, the thicker the solution will become - like a syrup.