At a molecular level, what makes something ‘hotter’ is that its molecules are vibrating faster.
When a solid (like sugar) dissolves in a liquid (like water), what’s happening at a molecular level is that the sugar molecules are getting bounced around between the sugar molecules. Bouncier water molecules can bounce around more sugar molecules.
Imagine trying to drop a bag of peas through a fan. If the fan is turned off, lots of peas will get through the gaps. If the fan is moving at high speed, most if not all of the peas are going to get hit by a blade and bounced around.
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