Thursday, October 21, 2010
Goes During Initiation
If you drink iced coffee as a drink, do not ever add sugar to coffee once cool. I find it impossible to dissolve all the sugar they would have done easily in hot coffee. 
sugar dissolves better and faster in hot coffee because the dissolution process is favored by increased temperature.
That's for sure, but ... why?
The increase in temperature increases the molecular motion to become thermal energy into kinetic energy. Then the coffee molecules interact more easily with the sugar to move faster.
also usually help the process stirring with a spoon.
doing so to make the process faster. Homogenize the solution to distribute the sugar (solute) more efficiently by the solvent (coffee), separating the sugar molecules together and promoting contact with the molecules of coffee. Further by increasing the molecular motion by the mechanical effect of removing the spoon.
And we can adding sugar (if that is our choice) that will dissolve. However, it is very hot coffee, the time will not admit more sugar and excess precipitate in the bottom of the cup. We will have passed the point of equilibrium of the solution.
sugar, coffee , solution, temperature
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