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Topic: intermolecular bonds: dissolving salt and sugar  (Read 3329 times)

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Offline jennielynn_1980

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intermolecular bonds: dissolving salt and sugar
« on: August 23, 2006, 12:23:30 PM »
This is a really simple question but I am still having difficulty.  I have an educated guess but I don't know if I am right.

The question is: with the same type of agitation and at the same temperature, why would sugar dissovle if water much faster than does salt?

My educated guess:
Because the salt crystal has dipole forces with in the crystal and sugar has van der Waals forces that are weaker. 
OR
Because water would be able to form hydrogen bonds with the oxygen and hydrogen in the sugar.


Offline Donaldson Tan

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Re: intermolecular bonds: dissolving salt and sugar
« Reply #1 on: August 23, 2006, 07:28:12 PM »
look at kinetics, not thermodyanmics, to decide which solvation process is faster.
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