Use diffusion What happens when you drop a sugar cube into mug of hot tea?

Here's what happens when you drop a sugar cube into a mug of hot tea, explained using the concept of diffusion:

1. Concentration Gradient:

* Sugar cube: The sugar cube has a high concentration of sugar molecules.

* Hot tea: The tea has a lower concentration of sugar molecules.

* Gradient: This difference in concentration creates a concentration gradient, where the sugar concentration is higher in the cube and lower in the tea.

2. Diffusion Begins:

* Random movement: Sugar molecules are in constant random motion.

* Downhill movement: Because of the concentration gradient, sugar molecules will naturally move from the area of higher concentration (the sugar cube) to the area of lower concentration (the tea).

3. Dissolution and Spreading:

* Dissolving: The sugar cube will start to dissolve in the hot tea. This happens because the hot water molecules have more energy and can break apart the sugar molecules.

* Spreading: As the sugar dissolves, the sugar molecules will spread throughout the tea. This is diffusion in action – molecules moving from a region of high concentration to low concentration.

4. Equilibrium:

* Even distribution: Eventually, the sugar molecules will become evenly distributed throughout the tea. At this point, the concentration gradient disappears.

* Equilibrium: The system reaches a state of equilibrium where the sugar molecules are moving randomly, but there's no net movement from one area to another.

Why Hot Tea Matters:

* Temperature: Hot tea increases the rate of diffusion. This is because the hot water molecules have more energy, causing the sugar molecules to move faster and spread more quickly.

* Stirring: Stirring the tea will also speed up the process of diffusion. This physically moves the sugar molecules around, helping them disperse more rapidly.

In Summary:

Dropping a sugar cube into hot tea is a classic example of diffusion. The sugar molecules move from a region of high concentration to a region of low concentration, driven by the concentration gradient. This process continues until the sugar is evenly distributed throughout the tea, reaching a state of equilibrium.