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Why salt does not dissolves in water faster?
Actually, you can make salt dissove faster, by using the following means: 1. increase the temperature of the water 2. decrease the size of the particles of salt 3. stir it up
How long does it take for a lollipop to dissolve?
That will depend on a number of factors, including the size and type of the lollipop, the temperature of the water, whether you have a large amount of water and stir regularly.I suggest you simply try it out, for a specific lollipop, at your home.
How does an increase in temperature affect the solubility of each compound in 100g h2o?
Stir the mixture.
How can you prepare saturated solution of CuSO4 at room temperature?
To prepare a saturated solution of CuSO4 at room temperature, add the desired amount of CuSO4 to distilled water in a clean container. Stir the solution until no more CuSO4 dissolves, indicating saturation. Allow any undissolved CuSO4 to settle at the bottom before using the clear saturated solution.
When you stir table salt into a glass of water you are forming a?
When you stir table salt into a glass of water, you are forming a solution. The salt particles dissolve in the water, creating a homogeneous mixture where the salt is evenly distributed throughout the liquid.
How fast does salt dissolve in water?
Salt dissolves in water relatively quickly, with the rate of dissolution depending on factors such as temperature and stirring. In general, table salt can fully dissolve in water within a few minutes if the water is agitated or warm.
How many stirs is required to dissolve 1 teaspoon of sugar in ice cold temperature?
You stir the teaspoon of sugar into 2-3 teaspoons of boiling water, - then pour that into your ice cold temperature.
If friction generates heat why can't i stir a bucket of water to boiling point?
The amount of heat generated by friction as you stir the water is not enough to raise the temperature significantly. To bring water to boiling point, a much larger heat input is needed, usually from an external heat source like a stove. Stirring alone won't generate enough heat to boil water.
How do you make saturated solution of salt?
To make a saturated salt solution, simply add salt to water and stir until no more salt dissolves. This means that the solution is holding as much salt as it can at that temperature. It is important to use hot water and stir continuously to help dissolve the salt effectively.
How can dissolve sugar in water faster?
You can dissolve sugar in water faster by increasing the temperature of the water, stirring the mixture vigorously, or crushing the sugar into smaller particles before adding it to the water. These methods help to increase the kinetic energy of the sugar molecules, allowing them to mix more easily with the water molecules.
Why salt does not dissolves in water faster?
Actually, you can make salt dissove faster, by using the following means: 1. increase the temperature of the water 2. decrease the size of the particles of salt 3. stir it up
How do you thicken up water?
You can thicken water by adding a thickening agent such as cornstarch or flour. Simply dissolve the thickening agent in a small amount of cold water, then stir it into the water you want to thicken and heat until it reaches your desired consistency. Stir continuously to avoid lumps.
What are the three degrees to which a roux sauce can be cooked?
room temperatureAns2: Hmm, a room temperature roux...that would take all the fun out of Cajun Napalm.Your roux will start bubbling as the temperature hits 212° F and all the water boils out of your flour...actually, you should have already had the oil up to about 350° F before you stir in the flour. Keep stirring, the roux will go from mud brown to brick red. Stir, Stir, Stir! If you go past brick red, the roux is burnt and you need to dump it and re-start.Be ready to quench the roux as soon as you see any red. Kill the heat and dump in the vegetables.3 degrees? Sounds sort of goofy to me...Take the oil to around 350° F;Stir in the flour;Quench at Brick Red.
Why did you need to transfer the metal quickly from the hot water bath to water in the styrofoam cup calorimeter?
You need to stir the water because the heat energy coming off whatever you put into the calorimeter (whether it be food, metal, etc.) won't evenly distribute its heat throughout the water, and therefore the temperature reading won't be as accurate. If you stir it, the heat will be more evenly "mixed in" with the water, so to speak, and you will get a more accurate reading.
What makes the ocean salty?
The water in the oceans is coming from rivers. The river water is taking with it all kinds of material (some of it salt/minerals). As the ocean water is heated by the sun, the water becomes steam and moves in to the atmosphere (forming clouds, for example), but the salt does not vaporate as water does. Therefore the remaining water is salty (more salt for less water). You can very easily try this by heating some water. First add a little bit of salt in a pot of water, stir it so it dissolves. Taste it before and after heating the water (caution: the water should cool before tasting). You'll get the idea.
Why should you stir the water at the end of the experiment specific heat capacity?
Stirring the water at the end of the experiment helps ensure that the temperature throughout the water is uniform, which is important for accurate measurements of specific heat capacity. It helps to distribute the heat evenly and eliminate any temperature gradients that may affect the results.
When you stir salt into water you are making a?
solvent
