Re: Why does regular sugar dissolve faster than cubed s. in hot water

The solubility of sugar in water depends on many factors, for example, the temperature of the water. Regarding your question, cubed sugar starts out as granular or regular sugar. Regular granular sugar contains lots of tiny sugars molecules, all joined into what is called a crystal. When you place this sugar into water, the water molecules come into contact with these tiny sugar molecules and dissolve them. This area that the water molecules come into contact with the sugar molecules is called the sugars' surface area.

Sugar is also compacted into cubed form, to keep its shape, and make it easier or appealing for consumers to use. This compacting limits the amount of surface area of the sugar crystal that is available to come into contact with the water. This diminished surface area is what makes it slower for cubed sugars to dissolve in water compared to regular or granular sugar.