Why does sugar break down so much faster in a hot drink than it does in a cold one?
In: Chemistry
By ‘break down’ do you mean dissolve? Generally (maybe even always?) the solubility of a substance in a solvent (e.g. sugar in water) goes up with temperature of the solvent. The water can hold more sugar in solution when it’s hot. Molecularly, hot water molecules are moving around faster and with more energy and so are better able to knock the sugar crystals apart and suspend individual sugar molecules amongst itself
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