That is why I said "sugar, beinmg dissolved, MAY work the same way". The
molecule of sugar MAY have surface polarities that act as weak ions even if
it does not disassociate. The second part of you mail - yes, look up your
Chemistry book

Sasha.

"Steve Hay" > wrote in message
news:_gSmd.12869$pP5.10437@trnddc05...
>I am no water chemist, but I believe that since sugar does not disassociate
>when dissolved, this is not true. Salt is NaCl, which means that when you
>put it in water, it becomes Na+ and Cl-, thus increasing the number of
>ions. Sugar is a covalent compound, which means it remains as-is in
>dissolution.
>
> That being said, I'm not sure I understand the connection between the
> solvency of water and the addition of ionic impurities. Maybe I'll look
> that up in my Chemistry book.
>
> Steve
>
> Alex Chaihorsky wrote:
>> When we steep things in water we extract. Extraction is dependant on
>> dissociative abilities of water and it improves with the presence of free
>> ions. That is why sometimes a tiny pinch of salt is added to water when
>> making coffee or tea.
>> Sugar, being dissolved, may work in the same way.