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. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Hutchings, Richard |
Bildgröße: | 4609 px × 3112 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |