Why does Sugar dissolve in cool water when it has Kool-Aid mix w/it but doesn't we it has to dissolve w/tea
465989
Sugar will dissolve in cold beverages regardless of what else is going on.  However, in both Kool-Aid and tea, it is a fact that the sugar dissolves more easily in warmer water, and you can get more sugar to dissolve in warmer water than you can in cold water.  It wouldn't be true to say that sugar can't dissolve in cold water in a tea mix.  Kool-Aid or tea mix, it doesn't matter because neither will have a real influence on the solublily of sugar.\n\nYour observation, then, is probably just wrong.
562045
The decrease in temperature decreases the solubility of the solution.  The solution becomes supersaturated and the sugar precipitates out of solution
995669
It is a physical reaction, not a chemical one. Water molecules strongly attract each other, linking together to form a tight mesh around each bubble of carbon dioxide gas in the soda. In order to form a new bubble, or even to expand a bubble that has already formed, water molecules must push away from each other. It takes extra energy to break this "surface tension." In other words, water "resists" the expansion of bubbles in the soda.\n\nWhen you drop the Mentos into the soda, the gelatin and gum arabic from the dissolving candy break the surface tension. This disrupts the water mesh, so that it takes less work to expand and form new bubbles. Each Mentos candy has thousands of tiny pits all over the surface. These tiny pits are called nucleation sites - perfect places for carbon dioxide bubbles to form. As soon as the Mentos hit the soda, bubbles form all over the surface of the candy. Couple this with the fact that the Mentos candies are heavy and sink to the bottom of the bottle and you've got a double-whammy. When all this gas is released, it literally pushes all of the liquid up and out of the bottle in an incredible soda blast. You can see a similar effect when cooking potatoes or pasta are lowered into a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. \n\nWhen a scoop of ice cream is added to root beer, the "float" foams over for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 bubbles expand and release easily, creating a beautiful foam on top
1172152
good obervation!\n\nwell the reason is that when anything dissolves in something, that anything has it molecular bonds broken and interrupted by the solvent molecules. now to break the bonds of the solute(which dissolves) we need energy. this energy is provided by the solvent molecules. \n\nnow when anything is hot it has more energy associated with its molecules. hence hot milk has more energy too. so.....when it has more energy itself, it can provide the sugar molecules with more energy, hence its bonds can be broken faster, hence it dissolves faster.\n\nhope ur satisfied.
544916
Heat the solvent, then it can take more solute into solution than when it's cool.  Then when you cool it, it is supersaturated.
562303
No. Simple syrup is simply a single cup of water and a single cup of sugar. Since you are simply heating the water to dissolve the sugar, maybe even to a boil, it isn't getting hot enough to change the molecular structure - you are only dissolving it into the water. \n\nDissolving doesn't change the chemical components of the solute, it simply breaks the bonds that hold it into the crystal stage.
727281
syrup is a solution, it is clear and has much sugar dissolved.\nmilk is not a solution, it is not clear, particles are too big\neye drops are solutions, clear\ntomatoe juice is not, not clear\ntap water is, many minerals dissolved
378321
Sugar does because its bonds are non-ionic. Salt has ionic bonds and they are harder to break in order for it to dissolve.\n\nHOWEVER, there are many factors to be considered. fine salt may dissolve faster than a large piece of rock candy. The surface area to weight ratio of the solid plays a huge role in the rate.\n\nOh. And flour isn't very soluble in water.
1153162
Yes.. they use ones that dissolve. It's no big deal.
935757
Water is made of covalent bonds, but they are polar-covalent bonds.  This means that water will dissolve anything with ionic bonds (salts) and also polar-covalent bonds (sugars).
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.
711156
Intersting question but there's not enough info to make an informed decistion...  First, just adding sugar to water isn't going to change the strength of a given h-bond. It wil allow water to make new bonds with the oxygen in the sugar, but the strength of a water-water h-bond will remain the same. Second, there are several different environments with which one could be concerend, the interfacial region, where the sucrose is most likely to affect the molecular ordering of water, has even more modes of h-bonding that might be affected but again the overall energy of the existing bonds would not change, but new modes comprised of the sucrose-water moieties would likely be observed. \n\ngive me a little more background and i can give you more information.
189354
I discussed this experiment with some of my colleagues and we think that the CO2 (carbon dioxide) causes a stirring effect which distributes the temperature more evenly in the soda. The ice cubes serve as nucleation sites for the bubbles (a place for bubbles to grow). As the bubbles grow and then release they cause the ice cubes to circulate in the liquid. This circulation causes the warmer layer below the ice to mix with the colder upper layer of soda and ice. Have you ever noticed that when you use a straw to drink a liquid that the liquid at at the bottom of the cup is warm and requires a stir to evenly distibute the cooling? The "still" beverages (water and tea have no bubbles) will have a cold layer on top next to the ice and a warmer layer on the bottom. This would cause the ice to melt slower.\n\nHere is an experiment to try. Allow some soda to get flat overnite, then try the experiment again.\n\nKeep in mind that temperature is the average kinetic energy of the particles in a substance, whereas heat is the total energy of all the particles. The air and water may have particles moving the same speeds, but the water has more heat because there are more particles. \n\nPicture it this way. The ice melts as fast moving particles slam into the slow moving ice particles. As in any collision, some of the energy is transferred to the ice particle, and with its new energy it can break out of the crystal and flow as a liquid water molecule. \n\nTo make the ice melt faster, you can use hotter (faster moving) particles to slam into it. This is why the ice melts faster on a hot day than a cold one. Alternatively, you can just use more collisions. The water is much more dense than the air, with many more particles per cubic millimeter. Thus even though the water molecules have the same kinetic energy as the air particles, there are many more of them hitting the ice each second, and the ice melts faster.
365195
it is how much is  able to dissolve in the solute(the substance being dissolved)solvent(the "dissolver"), for example, the solubility of sugar(solute) in a liquid(solvent) is a certain rate..hope it wuz helpful
736055
when the solvent (liquid) can no longer dissolve any more solute (solid) and particles of the solute remain in the solution.\n\neg: sugar in tea...if you add too much sugar (solute) to the tea (solvent) the sugar sinks to the bottom and wont dissolve. \n\nTasty but saturated!
867949
Because settling only works if there is no chemical reation involved. All of the prticals of some substances will not settle out of water. like sugar. Even if they do the time frame needed to accomplish this is to long.
666223
methane wouldnt really dissolve in water.  KCl would ionize in water to become K+ and Cl-.  Helium wouldn't dissolve in water.  MgSO4 would also ionize in water.  Sucrose would dissolve in water to a significant extent, because of hydrogen bonding.  Sucrose has lost of hydroxyl groups in its structure and allow it to hydrogen bond in water, therefore dissolving.  Sodium bicarb would also just ionize.