why sugar dissolve in cooking oil
Because like dissolves like. Oil is a nonpolar molecule which then is the same as sugar. They are both nonpolar.
Sugar dissolves in cooking oil because both substances are polar molecules.
To explain further, polar molecules have a positive and negative charge distribution within the molecule. Water is a well-known example of a polar molecule, as it has a slightly positive charge on its hydrogen atoms and a slightly negative charge on its oxygen atom.
Sugar is also a polar molecule, as it consists of atoms such as carbon, hydrogen, and oxygen which create polar covalent bonds between them. These polar covalent bonds cause sugar to have positive and negative charges within its structure.
On the other hand, cooking oil, which is a nonpolar substance, does not have a charge distribution within its molecules. Instead, it consists of long hydrocarbon chains that are made up of nonpolar covalent bonds. As a result, cooking oil does not have positive and negative charges like water or sugar.
When sugar is added to cooking oil, the polar sugar molecules are attracted to each other and to the polar molecules in the cooking oil. This attraction is known as intermolecular forces or van der Waals forces. Despite the cooking oil being nonpolar, these forces allow for an interaction with the polar sugar molecules.
The intermolecular forces between the sugar and cooking oil are not as strong as the forces between sugar and water, but they are strong enough to enable the sugar molecules to break apart from each other and mix with the cooking oil. This process is known as dissolution or dissolving.
So, when sugar is added to cooking oil, the polar sugar molecules are able to interact with the cooking oil due to intermolecular forces, ultimately resulting in the sugar dissolving in the cooking oil.