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Is stirring sugar into a cup of tea a physical or chemical change?
It is a chemical change. Table Sugar is the crystallized form of liquid Sucrose(also simply known as, Sugar.) By stirring sugar into the tea you are using the tea as a catalyst in that it "hydrates" the crystal and causes it's chemical structure to return to the liquid form and be absorbed into the makeup of the tea.
When sugar dissolve in a hot cup of tea is it physical property or chemical property?
The sugar dissolving in a hot cup of tea is a physical property because no new substances are formed. The sugar molecules are simply mixing with the liquid molecules without undergoing a chemical reaction.
How does stirring make sugar in water dissolve quicker?
Stirring enhances not only sugar dissolving in tea, but the same phenomenon applies every time a solid is dissolved in a solvent (the liquid phase). Let's look at what happens if a sugar crystal dissolves in tea: The sugar molecules leave the crystal and enter into the tea surrounding it. After some time you have a high concentration of sugar molecules just next to the remaining crystal. Now we have to consider another effect: The tea (or any solvent for that matter) can only accommodate a certain amount of molecules being dissolved in it (in our case the sugar). When the limit is reached there is no space (simply put) for any more sugar molecules left. Stirring removes the sugar molecules next to the remaining sugar crystal by distributing them in the rest of the tea, so that now there is new space for additional sugar molecules to exit from the crystal into the tea. Without stirring, the sugar molecules also get distributed through your whole cup of tea, by a process called diffusion, but this is much slower than simply stirring the tea.
Why do you stir after putting sugar ia a cup of tea?
When sugar dissolves its molecules separate and become surrounded by water molecules (the sugar molecule is polar and attracts the polar water molecules). If you don't stir, the water molecules near the sugar are soon all taken up and the remaining sugar molecules can only go into solution as fast as new water molecules diffuse in and collide with them. Stirring rapidly increases the rate at which the new water molecules mix with those already bonded to sugar molecules).
What happens to sugar in a cup of tea scientificly?
the sugar does not undergo a chemical change it simply dissolves into the water. if you were to then boil the water till it dried you would get your powdered sugar back (although it would probaly be brown because of the pressence of the tea) well to be honest with you it undergoeas a chemical and a physical change because it changes its look (Physical) and it turns to nothing (Chemical)
Is stirring sugar into a cup of tea a physical or chemical change?
It is a chemical change. Table Sugar is the crystallized form of liquid Sucrose(also simply known as, Sugar.) By stirring sugar into the tea you are using the tea as a catalyst in that it "hydrates" the crystal and causes it's chemical structure to return to the liquid form and be absorbed into the makeup of the tea.
Why do you sir ths sugar in a cup of tea?
Stirring makes it faster for the sugar to completely dissolve in the tea.
Is dissolving sugar in a cup of tea a chemical reaction?
No, dissolving sugar in a cup of tea is a physical change, not a chemical reaction. The sugar molecules are simply mixing with the tea molecules to form a homogeneous solution. Chemical reactions involve the breaking and forming of bonds between atoms.
How use chemical energy?
chemical energy is used in different ways such as stirring sugar into tea and stuff like that!If proud of what i learn't what do u think??
When sugar dissolve in a hot cup of tea is it physical property or chemical property?
The sugar dissolving in a hot cup of tea is a physical property because no new substances are formed. The sugar molecules are simply mixing with the liquid molecules without undergoing a chemical reaction.
How does stirring make sugar in water dissolve quicker?
Stirring enhances not only sugar dissolving in tea, but the same phenomenon applies every time a solid is dissolved in a solvent (the liquid phase). Let's look at what happens if a sugar crystal dissolves in tea: The sugar molecules leave the crystal and enter into the tea surrounding it. After some time you have a high concentration of sugar molecules just next to the remaining crystal. Now we have to consider another effect: The tea (or any solvent for that matter) can only accommodate a certain amount of molecules being dissolved in it (in our case the sugar). When the limit is reached there is no space (simply put) for any more sugar molecules left. Stirring removes the sugar molecules next to the remaining sugar crystal by distributing them in the rest of the tea, so that now there is new space for additional sugar molecules to exit from the crystal into the tea. Without stirring, the sugar molecules also get distributed through your whole cup of tea, by a process called diffusion, but this is much slower than simply stirring the tea.
Why do you stir after putting sugar ia a cup of tea?
When sugar dissolves its molecules separate and become surrounded by water molecules (the sugar molecule is polar and attracts the polar water molecules). If you don't stir, the water molecules near the sugar are soon all taken up and the remaining sugar molecules can only go into solution as fast as new water molecules diffuse in and collide with them. Stirring rapidly increases the rate at which the new water molecules mix with those already bonded to sugar molecules).
If sugar is put into a cup of tea it will?
Dissolve... mixing with the tea.
Is heating a cup of tea a chemical change?
Heating a cup of tea is a physical change, not a chemical change. The heat causes the molecules in the tea to move faster, but the chemical composition of the tea remains the same.
What is the mass of a cup of tea when you add sugar?
Yes. The mass is preserved in a chemical reaction. In other words, the tea will weigh more when sugar is added to it, and the final mass will be exactly as much as the mass of the tea without sugar plus the mass of the sugar alone.
What happens to sugar in a cup of tea scientificly?
the sugar does not undergo a chemical change it simply dissolves into the water. if you were to then boil the water till it dried you would get your powdered sugar back (although it would probaly be brown because of the pressence of the tea) well to be honest with you it undergoeas a chemical and a physical change because it changes its look (Physical) and it turns to nothing (Chemical)
Is dissolving sugar in a cup of tea reversible?
no
