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. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Hutchings, Richard |
Taille de l’image : | 4609 px × 3112 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |