When you add solid sugar to a container of hot coffee of tea, the liquid level rises; when you stir the liquid and?

Similar questions: add solid sugar container hot coffee tea liquid level rises stir.

When you toss in the sugar, you are adding mass to the thing. The mass in the cup increases. HOWEVER, the liquid--being water-based--has its surface tension that has the liquid adhere slightly to the side of the cup.As the volume is increased, that point of contact, that line between wet and dry, doesn't move until that surface tension is overcome.

Thus, if you merely pour in the sugar--no stirring--you won't really "see" the liquid level rise. It isn't that you didn't add mass; it's that the surface tension works to hide the change. And if you think about it, most of that spoonful of sugar is air, not mass that adds to the volume of the liquid, so you really added so little to the brew that it easily hides under the surface tension.

2 Unless you're adding truly vast amounts of the stuff, the sugar should completely dissolve. The volume of tea and tea+a few teaspoons of sugar should be essentially identical. A teaspoon of sugar is full of air, and until it dissolves, it'll add a little volume to the teacup.

You can see it coming out in bubbles for a few seconds. Even without the air, the intermolecular spacing in the sugar crystal causes it to take up more room. After it dissolves, individual sugar molecules basically hide among the water molecules, taking up practically no space.

They pack in. They don't start making a noticeable contribution to the volume until you reach the saturation point, when the sugar no longer can fit among the water molecules. At that point the sugar falls out in the form of crystals and won't dissolve any more.

Unless you're adding truly vast amounts of the stuff, the sugar should completely dissolve. The volume of tea and tea+a few teaspoons of sugar should be essentially identical. A teaspoon of sugar is full of air, and until it dissolves, it'll add a little volume to the teacup.

You can see it coming out in bubbles for a few seconds. Even without the air, the intermolecular spacing in the sugar crystal causes it to take up more room. After it dissolves, individual sugar molecules basically hide among the water molecules, taking up practically no space.

They pack in. They don't start making a noticeable contribution to the volume until you reach the saturation point, when the sugar no longer can fit among the water molecules. At that point the sugar falls out in the form of crystals and won't dissolve any more.

" "Coffee/Sugar protocol question. Sugar first and then pour the coffee, or coffee first and then add sugar?

Looking for a 5 or10 gallon peel away container for hot liquid that turns solid (330 degree).

Coffee/Sugar protocol question. Sugar first and then pour the coffee, or coffee first and then add sugar?

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