Why is salt less dense than sugar?Is it because of atoms or crystal formation or what they're made of?
106482
It's the latice structure of the crystal. Also, sugar molecules are a LOT larger than salt.
379604
Rock salt and table salt ar two different ionic compounds.  Roack salt, calcium chloride, contains 3 ions: one calcium and 2 chloride ions.  Table salt has only 2 ions: one sodium and one chloride.\nSo who cares?  Well, the more ions (rock salt!) that are added to the ice (to make ice cream), the lower the freezing point of the ice will be.  Rock salt (3 ions) make the ice colder than the table salt (2 ions).  This is the only way the fatty moleculse of the cream can freeze into ice cream.  With table salt the ice just isn't cold enough.  The size of the salt crystals is not relevant.
25334
Apart from the reactions you will get when you dissolve glucose in water, which are mostly reversible when you crystallize the glucose, and the reactions when you dissolve salt in water (formation of a water molecule "coat" aka complex around the sodium ion), there will be no reaction between glucose and salt. \n\nSolubility of either compound will be reduced somewhat by the presence of the other compound. The addition of salt to an over-saturated glucose solution might start a crystallization process, but any over-saturated sugar solutions are hard to crystallize. Look at breakfast sirup or honey for an everyday occurrance.
1044414
Other substances that have a solid less dense than their liquid include the elements bismuth, gallium, and germanium.  Bismuth has a liquid density of 10.05g/cm^3, and a solid density of only 9.78g/cm^3.  Gallium has a liquid density of 6.095g/cm^3, but a solid density of 5.91g/cm^3.  Finally, germanium has a liquid density of 5.60g/cm^3 and a solid density of 5.323g/cm^3.\n\nJust for comparison, water has a liquid density of about 1.0g/cm^3 and a solid density of 0.917g/cm^3.\n\nI think I have heard of other materials that also posses this unusual property, but I can't remember them off the top of my head.  I hope this has been helpful.
890017
Element = Sodiuim.  It still retains its properties even at the atomic level.\n\nCompound = NaCl (Table Salt).  It consists of two chemically bonded elements.\n\nMixture = sand and sugar.  No chemical bonding occurs.
879719
They are actually not similar.\n\nWater, unlike most substances, becomes less dense when it freezes. This is why ice floats and (in a way) one of the properties of water that allows life as we know it to exist.\n\nEvaporation of sea water leaves behind solutes (salt, minerals, etc) that become more concentrated over time, increasing overall density of the water left behind (if it's not replenished with fresh water). This is why you see people float so easily on dead-sea type bodies of water (the Aral Sea, Great Salt Lake, the Dead Sea).
1041301
Common table salt has other ingredients in it including sugar. It is not close to pure.   It would take very efficient purification.
679382
Jaleesa, I think that you can use the same principle that I explained in the earlier question. The Sodium ion has fewer electrons and fewer shells, and is thus smaller than the potassium ion. But I think you should do the rest of your homework yourself.
497628
Sugar causes the body to produce insulin and this leads to the storage of excess calories as fat.  Sodium doesn't have much to do with fat at all.
1181952
I think it has something to do with lowering the boiling point of the sugar.
583824
ice has less density than water.  the H2O bonds in ice are in a crystal lattice structure and there are small bits of air trapped between them.
964010
A salt is an ionic compound that is composed of a metal and non-metal. \nThere are many different kinds of salts. Table salt, the kind you put on food is Sodium Chloride (NaCl) and it can be found in concentrations in the Earth known as "salt domes" or derived from sea salt or halite formations.\n\nSea salt, another kind of salt commonly used in cooking, has varying compositions depending on where it is harvested but generally contains more chloride than sodium and has trace amounts of sulfites, calcium, and other metals. These metals are not in pure form, but combined chemically with non-metals.\n\nSalts can be the byproduct of a chemical reaction as is often the case when an acid and base are mixed. The base and acid neutralize to form, among other things, a salt in an aqueous solution. Many salts are poisonous to humans. \n\nFor more information go here: http://en.wikipedia.org/wiki/Salt
94309
because it is less dense than the water
776842
Time takes to dissovle same amount of sugar(sugar cubes and powdered) in water.  \nKeep the mass and temperature of the water constant and do not stir the solution.  Since powdered sugar has more surface area, it will dissolve faster.
46964
It determines the number of ligands the ion can be surrounded with, both in the crystal and in solution. (Electronic configuration dictates the likely geometry.)\n\nThere is no direct correlation. Stability of the salt depends among other factors from the ionic character of the salt - some of the badly soluble sulfides have bonds with covalent character.\n\nThe energy gain from dissolving the salt (allowing free movement of formerly ordered crystals) has to be greater than the energy required to leave the crystal. Usually the ionic ligands in the salt crystal are replaced by water molecules.
340627
The atomic bonds in sugar are very tight and do not allow for (measurable) ionization, which is what helps water conduct electricity.  Salt (NaCl) is a powerful ionization agent - the Cl atom "steals" Na's outer electron, forming a Na+ ion, which attracts new electrons introduced into the water.  We call that a conductor!
803324
It has to do with density and bouyancy. A apple is spread out and light, the molecules allow it to be lighter than the H20 molecules letting it float on the water. A grape is small and dense, the molecular structure sinks because the H2O molecules cannot support the weight.