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ioda
3 years ago
15

Que propiedad del agua usamos cuando agregamos azucar al cafe?​

Chemistry
1 answer:
Len [333]3 years ago
4 0

Answer:

Cuando se añade azúcar a una taza con café, si se agita, el café disminuye la velocidad de disolución. ... Si se agrega azúcar al chocolate caliente, la disolución se realiza más lentamente que si está frío. Un terrón de azúcar se disuelve más lentamente que la misma cantidad en forma granular.

Explanation:

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The ester below can be separated into phenol and an acetate salt, via saponification: heating the ester with a strong base, such
erastovalidia [21]
I found a similar question online which will help me answer your incomplete question. To make it easier, show all the elements of the compound given. It is shown in the second picture attached.

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Why do chemical compounds dissolve more quickly in hot solvent than in cold solvent?
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Chemical compounds<span> tend to </span>dissolve more quickly in hot solvent than in cold solvent, t<span>he </span>solvent<span> molecules have </span>more<span> energy to pull the solute particles apart. Give an example of two liquids that are miscible.

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Nikolay [14]

Answer:

Explanation:

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have a good day !! :)
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