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