Which is faster boiling, sugar water or salt water, boil and boil

According to the calculation, it should be the sugar water that boils first. This relates to the dependence of the solution, that is, the solute in the dilute solution will affect the boiling point of water, specifically the boiling point increase δt=k m where δt is the value of the increase in the boiling point of water, which represents a constant, which is a certain value for water, and represents the molar concentration of mass, which is the amount of solute in 1000g of water.

We assume that a spoonful of salt and sugar are equal in mass due to the relative molecular mass of salt and sugar.

They are and 342 Therefore the concentration of sugar water is small, and sugar raises the boiling point of water less, so the boiling point of sugar water is lower than that of salt water, and the liquid with low boiling point boils first.

The list of ingredients and the steps of making it have no direct effect on which of the sugar water or the brine boils faster.

The boiling point of sugar water and brine depends on their respective concentrations. According to the principle of dependence, solutes in a dilute solution affect the boiling point of water. Specifically, when sugar or salt is dissolved in water, the boiling point of the water increases accordingly according to the concentration of the solute.

Because the relative molecular weight of salt is and the relative molecular weight of sugar is 342, the molecular weight of sugar is larger and the concentration of sugar water is comparatively smaller. Therefore, sugar raises the boiling point of water less, and sugar water has a lower boiling point than salt water, so theoretically sugar water should boil first when boiling.

Note, however, that this conclusion is made under ideal conditions, and the actual cooking process can be influenced by a variety of factors. For example, the heat, the size of the pot, the heating speed, the initial temperature of the liquid, etc., may affect the boiling time. Therefore, in the actual situation, which boils faster between sugar water and brine needs to be judged according to the specific cooking conditions and environment.

Of course, the boiling point is low, and the boiling is fast.

Don't think about it, it's salt water fast, I did experiments.

Drinking sugar and salt water in the summer can prevent heat stroke.

"Salt sugar water" is a common name for the common people, and its medical name is oral rehydration salt (ors). It can replenish water, sodium and potassium, and has a good ** effect on acute diarrhea and dehydration caused by high temperatures.

Drinking sugar and salt water in the summer can prevent heat stroke.

Hello Nachaos! Since neither salt (sodium chloride) nor sugar (most commercial sugars are sucrose) react chemically with water, we can only observe a physical change, that is, both are soluble in water (in chemical language: Zheng Ke burns white solid gradually disappears).

When in doubt, please ask.

Let's say you are talking about boiling water is 100, salt refers to edible salt sodium chloride, and sugar refers to common sucrose.

So: the solubility of sodium chloride in 100 water is 40 g, and the solubility of sucrose at 100 is 487 g. Both dissolve when put in boiling water.

But with the same amount of water, there is much more sucrose that can be dissolved, and the mold residue is about 12 times the amount of salt that can be reloaded.

Except for the difference in the amount of dissolution, there is not much difference in the experimental phenomena that occur between the two.

Because temperature affects the intensity of molecular movement.

The molecules of all matter are constantly moving in irregular motion in Sun Shidong. The speed of the irregular movement of molecules is related to the temperature, and the higher the temperature, the more intense the thermal movement. Regardless of the temperature, the molecules are moving irregularly, but the speed of the movement is different, and the diffusion backwash motion is the thermal motion of the molecule.

The macro embodiment of the .

The intensity of the irregular movement of a large number of molecules is related to the temperature, the higher the temperature, the more intense the irregular movement of the molecules, so the sugar melts in hot water than in cold water.

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Since neither salt (chemically sodium chloride) nor sugar (most commercial sugars are sucrose) react chemically with water, we can only observe a physical change, that is, both are soluble in water (in chemical terms: white solids gradually disappear).