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∙ 6y agoThe exact amount may vary, but typically a solution can only dissolve about 2 teaspoons of sugar per 1 ounce of water before the sugar is seen accumulating at the bottom and no longer dissolves.
At room temperature, approximately 24 teaspoons of sugar can dissolve in a cup of water. This can vary slightly based on the exact temperature of the water and the type of sugar being used.
When you add sugar (solute) into the tea (solvent) it mixes together to make a solution (when a solute/sugar, mixes into a solvent/tea.)The particles in the tea will start breaking up the sugar molecules. This is called dissolving, that is when a solute will mixes and disappear into a solvent.
When sugar dissolves in water, it breaks down into glucose and fructose molecules, which do not produce ions. Therefore, sugar does not produce ions when it dissolves in water.
It varies depending on the temperature and stirring process, but typically around 5-7 teaspoons of sugar can be dissolved in one cup of water at room temperature before saturation is reached.
It depends on the type of sugar and the temperature of the water. Generally, around 4 teaspoons of sugar can dissolve in 20 ml of water at room temperature, but any excess sugar will likely not dissolve and will settle at the bottom.
6 teaspoons At least 6 teaspoons of sugar added until it will no longer dissolve.
The answer depends on what the solvent is and how much there is.
The sugar dissolves.
The sugar dissolves in the water and you taste the sugar
At room temperature, approximately 24 teaspoons of sugar can dissolve in a cup of water. This can vary slightly based on the exact temperature of the water and the type of sugar being used.
a homogeneos solution
I assume that the sugar is to be added all at once and the baking powder is to be added alternately in equal amounts. BTW sugar grains are bigger, so bigger spoon suits better for them :P
Any number after the solution has reached the point of saturation. It may be possible to dissolve a few more teaspoons of sugar but the super-saturated solution so formed will be unstable.
Hot water or very cold water .
When you add sugar (solute) into the tea (solvent) it mixes together to make a solution (when a solute/sugar, mixes into a solvent/tea.)The particles in the tea will start breaking up the sugar molecules. This is called dissolving, that is when a solute will mixes and disappear into a solvent.
When sugar dissolves in water, it breaks down into glucose and fructose molecules, which do not produce ions. Therefore, sugar does not produce ions when it dissolves in water.
It varies depending on the temperature and stirring process, but typically around 5-7 teaspoons of sugar can be dissolved in one cup of water at room temperature before saturation is reached.