ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agoSweet tealemmy.worldimagemessage-square22fedilinkarrow-up137arrow-down12
arrow-up135arrow-down1imageSweet tealemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agomessage-square22fedilink
minus-squarebleistift2@feddit.delinkfedilinkEnglisharrow-up6·edit-211 months agoBut sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water. [Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.] Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.
minus-squarerisottinopazzesco@feddit.itlinkfedilinkEnglisharrow-up6·11 months agoAnd most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.
minus-squareares35@kbin.sociallinkfedilinkarrow-up1·11 months agoexample: you don’t make a pitcher of kool-aid with hot water. however, adding sugar to the hot tea does work better than adding it after it’s already chilled.
But sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water.
[Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.]
Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.
And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.
example: you don’t make a pitcher of kool-aid with hot water.
however, adding sugar to the hot tea does work better than adding it after it’s already chilled.