@ickplant@lemmy.world to Lemmy Shitpost@lemmy.world • 2 years agoSweet tealemmy.worldimagemessage-square34fedilinkarrow-up188arrow-down10
arrow-up188arrow-down1imageSweet tealemmy.world@ickplant@lemmy.world to Lemmy Shitpost@lemmy.world • 2 years agomessage-square34fedilink
minus-square@bleistift2@feddit.delinkfedilinkEnglish11•edit-22 years 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-square@risottinopazzesco@feddit.itlinkfedilinkEnglish8•2 years 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-square@thebestaquaman@lemmy.worldlinkfedilink1•2 years agoI came here to say this, but the best Aqua is without sugar anyway.
minus-squareares35linkfedilink2•2 years 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.
I came here to say this, but the best Aqua is without sugar anyway.
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.