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砂糖分子量比食鹽大 5.83倍, 即每粒糖分子都較重.
(i.e. C12H22O11 vs NaCl)
以重量計, 砂糖溶解度比食鹽高.
如以分子數目計, 差不多, 砂糖(主要成份是蔗糖)反而弱些少 :
蔗糖 210g/100ml divided by 342g/mol = 0.614 mol/100ml
食鹽 36g/100ml divided by 58g/mol = 0.620 mol/100ml
For reference, 水 100g/100ml divided by 18g/mol = 5.5 mol/100ml
有趣部分來了 : 即是, 砂糖與食鹽, 都是 9粒分子圍著1粒水分子.
有沒有人手頭有圖解? :D
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