<span>Sucrose is more soluble in water. The reason can be attributed to hydrogen bonding between water molecules and sucrose molecules. </span>
<h3><u>Answer;</u></h3>
- Molecules along the surface of a liquid behave differently than those in the bulk liquid.
- Cohesive forces attract the molecules of the liquid to one another.
- Surface tension increases as the temperature of the liquid rises
<h3><u>Explanation;</u></h3>
- Surface tension is measured as the energy required to increase the surface area of a liquid by a unit of area. The surface tension of a liquid results from an imbalance of intermolecular attractive forces, the cohesive forces between molecules.
- A molecule in the bulk liquid experiences cohesive forces with other molecules in all directions, while a molecule at the surface of a liquid experiences only net inward cohesive forces.
- Surface tension decreases when temperature increases because cohesive forces decrease with an increase of molecular thermal activity.
The answer is "chemical properties". The original water is split apart by the current
<span>to form its constituent elements, hydrogen & oxygen. This is a chemical change, as </span>
<span>the original water is lost and new substances, H2 & O2, are produced. </span>
<span>Hope this answers your question.</span>
