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Salt and Sugar Over Heat

Salt and Sugar Over Heat

C036/3728

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Credit

RICHARD HUTCHINGS / SCIENCE PHOTO LIBRARY RICHARD HUTCHINGS / SCIENCE PHOTO LIBRARY

Caption

A sample of sugar (on the left) and salt (on the right), after being heated. Sugar (being a covalently bonded molecule) has a lower melting point and began to melt (brown substance on bottom of dish). Salt is an ionic compound with a much higher melting point (no melting observed). As the sugar melted it turned brown like caramel, then black like carbon.

Release details

Model release not required. Property release not required.

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