Question

температура кипения и плавления сахара плииииз)

Answer 1

Cахароза (тростниковый или свекловичный сахар) имеет температуру плавления 160°С, при охлаждении этой массы образуется карамель. Температура кипения для сахара не установлена, поэтому в характеристике физических свойств сахарозы нет такого понятия как температура кипения. В разных источниках отображают интервал температур плавления, притом они разнятся.

Answer 2

Temperature of Boiling and Melting of Sugar

The temperature of boiling and melting of sugar can vary depending on the type of sugar and the conditions under which it is heated. Here is some information on the topic:

Boiling Point of Sugar: The boiling point of sugar, specifically sucrose, is around 186 degrees Celsius (367 degrees Fahrenheit) However, it's important to note that sugar does not actually boil like water does. Instead, it undergoes a process called caramelization, where it breaks down and forms a caramel-like substance when heated to high temperatures.

Melting Point of Sugar: The melting point of sugar is approximately 160 degrees Celsius (320 degrees Fahrenheit) At this temperature, sugar crystals begin to break down and turn into a liquid state. However, it's worth mentioning that the exact melting point can vary depending on factors such as impurities in the sugar and the specific type of sugar being heated.

It's important to handle sugar with caution when heating it, as it can reach high temperatures and cause burns. Always use appropriate protective equipment and follow safety guidelines when working with hot sugar.

Please note that the temperatures provided here are approximate values and can vary depending on the specific circumstances.