Table of contents

1. Intro to General Chemistry3h 48m
2. Atoms & Elements4h 16m
3. Chemical Reactions4h 10m
4. BONUS: Lab Techniques and Procedures1h 38m
5. BONUS: Mathematical Operations and Functions48m
6. Chemical Quantities & Aqueous Reactions3h 53m
7. Gases3h 49m
8. Thermochemistry2h 37m
9. Quantum Mechanics2h 58m
10. Periodic Properties of the Elements3h 9m
11. Bonding & Molecular Structure3h 29m
12. Molecular Shapes & Valence Bond Theory1h 57m
13. Liquids, Solids & Intermolecular Forces2h 23m
14. Solutions3h 1m
15. Chemical Kinetics2h 53m
16. Chemical Equilibrium2h 29m
17. Acid and Base Equilibrium5h 1m
18. Aqueous Equilibrium4h 47m
19. Chemical Thermodynamics1h 50m
20. Electrochemistry2h 42m
21. Nuclear Chemistry2h 36m
22. Organic Chemistry5h 7m
23. Chemistry of the Nonmetals2h 39m
24. Transition Metals and Coordination Compounds3h 16m

6. Chemical Quantities & Aqueous Reactions

Solubility Rules

General Chemistry

6. Chemical Quantities & Aqueous Reactions

Solubility Rules

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Multiple Choice

Which factor contributes most to the dissolution of sugar (C12H22O11) in water?

Precipitation of sugar crystals

Hydrogen bonding between sugar and water molecules

Covalent bonding between water molecules

Formation of ionic bonds between sugar and water

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Verified step by step guidance

Understand the nature of sugar (C12H22O11) and water molecules: Sugar is a molecular compound with many hydroxyl (-OH) groups, and water is a polar molecule capable of hydrogen bonding.

Recall that dissolution involves interactions between solute and solvent molecules. For sugar dissolving in water, consider what types of intermolecular forces can form between sugar molecules and water molecules.

Evaluate each option: Precipitation of sugar crystals is the opposite of dissolution, so it does not contribute to dissolving sugar.

Covalent bonding between water molecules is strong but occurs within water itself, not between sugar and water, so it does not directly help dissolve sugar.

Hydrogen bonding between sugar's hydroxyl groups and water molecules is the key interaction that allows sugar to dissolve, as these bonds help separate sugar molecules and disperse them in water.