ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agoSweet tealemmy.worldimagemessage-square5fedilinkarrow-up111arrow-down10
arrow-up111arrow-down1imageSweet tealemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agomessage-square5fedilink
minus-squarebleistift2@feddit.delinkfedilinkEnglisharrow-up1·edit-21 year 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-up1·1 year 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-squarethebestaquaman@lemmy.worldlinkfedilinkarrow-up1·1 year agoI came here to say this, but the best Aqua is without sugar anyway.
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.
I came here to say this, but the best Aqua is without sugar anyway.