why dose sugar melt faster in warm water than in cold ?

Question

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Answer 1

sugar does not melt in water, it dissolves in water.
Dissolution is an endothermic process, therefore it is more favorable in warm water than in hot water (see LeChatelier's principle). Moreover, in warm water substances can defuse faster, as a result, the dissolved sugar molecules will move further away from the sugar powder in warm water. Therfore the local concentration around the sugar powder will be lower in warm water, which again is favorable according to LeChatelier's principle.

Answer 2

First let's distniguish between melt and dissolve. The two words do not mean the same thing.

Melting is converting from the solid phase to the liquid phase.

Dissolving involves the use of a solvent which separates the material being dissolved among the solvent.

Your question, in proper English Grammar, composition, and spelling, is: "Why does sugar dissolve faster in warm water than in cold water? Please explain."

The answer is:

In dissolving, the solvent molecules disperse themselves among the solute molecules and separate the solute molecules from each other. To do this the solvent molecules must migrate. Migration increases with temperature. Therefore the solute will be dispersed faster beause the molecules move faster as temperature rises.

Answer 3

If you think about a grain of sugar, you have many sugar molecules all bound together. In order for sugar to dissolve, all the molecules must be separated from each other, and water molecules must surround each atom. When temperature increases, the movement of particles increases. As water's temperature goes up, the particles have more energy and there is a greater probability that it will hit a sugar molecule and solvate the molecule.

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Answer 4

Sugar's dissolving in water can be viewed as a thermochemical reaction which increases entropy because solid crystals of sugar change into a dilute solution. So the reaction, for our tea-drinking purposes, goes to completion. Increasing temperature of the water leads to two things: (1) an increase in the rate constant, and therefore in the reaction rate, for the dissolving of sugar, and (2) a greater solubility of sugar in water. A a result, more sugar can dissolve, and it dissolves faster in hot tea than in, say, ice tea.

Answer 5

well, u know warm water melts ice soo its the same with sugar...........i think.....idk.