To determine which beaker's sugar will dissolve faster, we need to consider several factors: the temperature of the water, the size of the sugar particles, and the method of stirring.
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Temperature: Both beakers are at 20°C, so temperature is not a factor influencing the rate of dissolution.
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Surface Area: If the sugar in beaker A is in a finer form (like granulated sugar) compared to the coarser sugar in beaker B, the finer particles will have a larger surface area exposed to the water, allowing for quicker dissolution.
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Stirring: If one beaker is stirred, that will also help the sugar dissolve faster by distributing the sugar particles throughout the water and increasing their contact with the water.
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Amount of Sugar: If the resolution states equal amounts of sugar in both beakers, they will be similar, but if one has a larger quantity, that can also affect how fast it dissolves.
Without additional information indicating the size of the sugar particles or whether either beaker is being stirred, it’s challenging to definitively say which sugar will dissolve faster.
However, if we consider typical scenarios:
- Finer sugar usually dissolves faster.
- Stirred solutions dissolve faster than unstirred ones.
Assuming a common scenario where beaker A contains finer sugar and/or is stirred, then sugar in beaker A would likely dissolve faster than in beaker B. If both are identical, they'd dissolve at a similar rate.