2. A greater amount of sugar will dissolve in warm water than in cold
water. What factor affects the sugar's solubility?
a Temperature of solvent
b. Amount of solute
e. Nature of solute
d. Manner of stirring
Answers
Answer:
temperature of solvent
option A.
Answer:
Temperature of solvent affects the sugar's solubility.
Explanation:
The reason why sugar dissolves faster in hot water is due to increased molecular movement. The added energy in the hot water makes the water molecules move faster and the sucrose molecules vibrate faster. This added motion tends to make the bonds between the sucrose molecules more easily overcome. When faster-moving water molecules attach to sucrose molecules, most of these sucrose-water interactions have enough energy to pull sucrose molecules away from other sucrose molecules, so the dissolution rate increases.
Several factors affect the rate of dissolution, including mixing, solvent temperature, and solute particle size.
Stirring:
Agitation of a solute in a solvent increases the rate of dissolution because it helps distribute the solute particles in the solvent. For example, if you add sugar to iced tea and then stir the tea, the sugar dissolves faster. If you don't stir the iced tea, the sugar may eventually dissolve, but it will take much longer.
Temperature:
Solvent temperature is another factor that affects the dissolution rate of a solute. In general, a solute dissolves faster in a warmer solvent than in a cooler solvent because the particles have more kinetic energy. For example, if you add the same amount of sugar to a cup of hot tea and a cup of iced tea, the sugar will dissolve faster in the hot tea.
Particle size:
The third factor affecting the rate of dissolution is the particle size of the solute. For a given amount of solute, smaller particles have a larger surface area. With a larger surface area, there may be more contact between the solute particles and the solvent. For example, if you put granulated sugar in a glass of iced tea, it will dissolve faster than the same amount of sugar in a cube (see figure below). This is because the total surface area of all these small granulated sugar particles is greater than that of a single sugar cube.
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