Which description correctly compares sucrose (C12H22O11) to table salt (NaCl)?

Question

A) Table salt will melt at a much lower temperature than sucrose because the attraction between ions is much stronger than the London dispersion forces that hold sucrose molecules together.
B) Sucrose will have a high melting point compared to table salt because the intermolecular forces of attraction that hold sucrose in the solid phase are strong compared to the ionic bonds that hold sodium and chloride ions together in table salt.
C) Sucrose will have a low melting point compared to table salt because the intermolecular forces of attraction that hold sucrose in the solid phase are weak compared to the ionic bonds that hold sodium and chloride ions together in table salt.
D) Sucrose will have a comparable melting point to table salt because the intermolecular forces of attraction that hold sucrose in the solid phase are just as strong as the ionic bonds that hold sodium and chloride ions together in table salt.

Answer 1

What is your thinking?
Which melts at a lower termperature, butter or rock salt? Why? How do the butter and salt bonds compare?

Answer 2

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