But sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water.
[Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.]
Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.
And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.
I came here to say this, but the best Aqua is without sugar anyway.
Preach
It takes time for that to happen and in the meantime you can have a gross oversaturated solution.
Edit: not even oversaturated, would just take a long time for all that sugar to dissolve unless it’s hot.
Have you seen how much sugar those hicks put into their tea though? It’s gotta be hot because they put coca cola grade amounts of sugar, to the point where it wont dissolve in the water anymore. Sweet tea contains 36-38 grams of sugar per 16 oz. That’s a fucking soft drink.
Grams per ounce? You guys are savages with your units for concentration.
You just need to do more drugs
16 oz (454ml) can dissolve some 900 grams of sugar, far in excess of 38 grams. Sugar is ridiculously soluble in water.
Please attempt this and post results
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When I make my sweet tea, I use two cups per gallon, which comes out to about 50g of sugar per 16oz. And it’s delicious! It’s definitely not a “drink all the time” type drink. I only make it a few times a year for friends.
example: you don’t make a pitcher of kool-aid with hot water.
however, adding sugar to the hot tea does work better than adding it after it’s already chilled.
That’s very thoughtful of you to provide the imperial measurements as well for Americans ☺️
Well that explains the diabeetus.
That is really just a map of poverty.
I’m going to look at how poverty is defined. You just gave me an idea for my grad school program.
Apparently it’s defined by your blood sugar 🤷♂️
Sugar should be heavily taxed, it’s so dangerous at rates of more than 10 grams a day
It should be taxed on the corporate side. Taxing sugar on the consumer side becomes a poor tax, because poor people will still want sweets from time to time, making those treats now more and more expensive. Well off people will just accept the tax because it’s marginal to them, but when your chocolate bar that you treat yourself to once a week goes from 1.29 to 3.29, then it really fucks your day up.
What should be done is incentives to provide less sugar/glucose-fructose on the product side and encourage companies to make snacks and beverages that have less sugar content.
It doesn’t make a difference which side you tax. If consumers are taxed then corporations will still feel it through reduced demand for their product. If corporations are taxed, consumers will still feel it through increased prices. The tax burden does not depend on who is taxed, but rather how elastic supply and demand are.
Wouldn’t the price go up irrespective of which side you tax it on? Obviously if this is a megacorp, they could spread it out over unrelated products, but in the end its not like theyll roll over, take the corporate tax and leave the product at the old price. Is it being a poor tax even that bad of a thing? This is not a necessity and poor people are generally going to be the ones that suffer from poor diet / lifestyle choices in very big part due to the price/calorie aspect of junkfood et al. Lets be real, if you buy a bar once a week, 1.29->3.29 is not a big deal.
Also, we do have tax on sugarry soft drinks in the EU (atleast my country), it is just laughably small compared to EtOH and tobacco). I personally always have thought that anything with added sugar beyond a certain amount should get a heavy tax, conditional on this tax being funneled into healthcare / public health programs.
Wouldn’t the price go up irrespective of which side you tax it on?
Not necessarily, companies might just stop putting sugar where it doesn’t belong. They do it right now because corn syrup is free and why don’t just put it everywhere.
Their response also irrespective of which party gets taxed because the tax incidence is the same either way.
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I wanted to like stevia when I first tried it, but I find it has a chemical taste, maybe leftover solvents from the extraction process. But it tastes like aspartame to me, which also tastes awful.
I’d be happy with just less sugar used. Shit doesn’t need to be so sweet.
Agreed. Though either way the price of heavily sugared stuff would go up
Whoa settle down there
Sucrose is 1:1 glucose/ fructose which is near the optimal 0.8 ratio for fueling endurance activities
I rode 100 miles solo in less than 5 hours Sunday on 360g sucrose in 4 750ml bottles
It’sa lot cheaper than all that fancy SIS/skratch etc
Carbs aren’t poison if you move your body
Yeah I consume near 400g carbs every day and am fine as a competitive powerlifter who also runs (which is rare lol). You just can’t be sitting on your ass all day.
The issue is how much hidden sugar there is, especially in the US. Just look at how many things include stuff like corn syrup when it isn’t all that necessary.
Sure, but so few people are high energy athletes who can legitimately burn the sugar right away.
My comment was really about the great majority of people for whom sugar consumption is a path to metabolic disease, diabetes, and early death
I still support a tax on sugar as it would reduce consumption overall, but for those wealthy enough to exercise hard a sugar tax would hardly hurt
Wealthy enough to exercise? Wtf?
Ain’t even going there
It’s probably a U shaped curve where you can devote (or have to devote) significant time to exercise at very low incomes, but it becomes harder at working poor sort of levels, then easy again at a certain level above poverty
If you paid twice as much for the sugar, would it materially impact you?
At this point in my life no. When I was young, for sure
I don’t doubt the number, that means 0.5l soda is 5 times the daily rate!
And when you drink sugar free, your body still crave the sugar.
I recently lost 100lbs partially thanks to Diet Mountain Dew, Mountain Dew Zero, and a world of sugar free energy drinks. I also gained 40 lbs of muscle mass.
Note that I gained much of the weight due to major medical issues which left me bedridden for an extended period of time (years). I don’t have the fastest metabolism in the world, so it took a lot of work to melt the pounds off. I could not have done it without diet soda/energy drinks.
The only reason researchers been able to determine for diet soda not contributing to weight loss/“fat” disease prevention is that (current studies are showing) we (consciously or subconsciously) attempt to replace those missing calories with more sugar, rather than cutting back. While there have been studies on the effects of artificial sweeteners on insulin production, etc. they are mostly inconclusive.
If you are shooting for a low carb/low calorie diet, a good diet soda is a safe choice. Don’t let others make you miserable. Just make sure you aren’t pulling in extra calories elsewhere.
Regardless of what type of diet you follow, remember that weight loss boils down to calories out > calories in. Most of your calories come from carbs, so taking on a more active lifestyle with a high protein/low carb diet will ultimately help you lose weight and build muscle mass. Just don’t skimp on the protein (you want most of your calories to come from protein) because you will also be burning some muscle mass unless you actively try to prevent it. Keep a food journal and write down everything you eat/drink. Some dietary choices you make without realizing may surprise you.
I lost 70 pounds over about four months last year primarily via calorie counting. I know it’s anecdotal, but I absolutely felt hungrier after the same meal if I had a diet soda with it compared to an unsweetened iced tea, or even an iced tea with a sugar packet or two. It’s great that you have the willpower to stick to the rest of your diet regardless, but there is definitely a reason people recommend cutting it out to make it easier to follow a plan.
Now if only i could sallow diet drinks
Have you tried coke zero? I can’t stand diet coke but I like coke zero well enough
its the aspartame any thing with that will cause my throat to fill with thick mucus after just a few ounces. I used to drink big red zero since it use splenda and that was fine.
Cool thanks for the tip!
yes.
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screw you for getting it right
i hate when i go down south and go to restaurants and order iced tea and get a glass of concentrated sugar water
diabetus by L Ron Hubbard
Lemmy is now getting reposts. We’ve reached critical mass!
I don’t see the point of having reposts here, not like there’s visible karma or anything.
Also, I loved you in that thing!
Reposts aren’t just because of karma removed. It can be a crosspost or someone saw it and just thought it was funny and wanted to share it to a community they liked.
You may also be one of the first 10,000 today too.
Or simply because not everyone sees every single post and knows it’s a repost…
Do you not know of the internet repost database? It’s a repository of all posts ever made to every website. You’re supposed to go to it every time you want to post something.
It’s over here… In my basement. It also has cookies.
So you’re saying you want me to come over to your basement, eat cookies and browse memes? I’m in.
Where did you find it in the first place?
Very true. Maybe it’s better to say that I don’t think repost are a problem here yet, and I don’t expect it to be due to the lack of visible karma.
And if it’s the first time you’ve seen that xkcd link, congratulations, you are one of today’s meta-10000
As a server, southerners stare at me in wide eyed awe when I pour a disgusting amount of simple syrup into a glass of iced tea.
What do they think they do at the factory?
Factory? Hell nah, we home brew in this household
Corn syrup
That’s a trade secret!
They’re not buying tea in jugs, dear.
simple syrup
Wait, do americans use glucose syrup in kitchen?
It’s just a high concentration of sugar dissolved in water. Not used in food really unless you need to sweeten some cold tea for some southerners, i guess. Very commonly used to make alcoholic mixed drinks though.
I think mainly behind the bar, I don’t know too many folks who cook with it.
This seems like a US thing I’m too European to understand
(aka. they bring us the ingredients, and we make our own tea at the restaurant table)
What’s called sweet tea in the US is overwhelmingly sweet. That was my reaction to it the first time I tried it. It’s so sweet, the only way you can get that much sugar in it is if you dissolve that sugar in hot tea.
The trick is to order half sweet/half unsweet. Otherwise you get Aunt Jemima on ice.
I don’t know if you need to be told this.
Pay the money and buy real maple syrup, not ‘pancake syrup.’ Real maple syrup is one of the best tastes on the planet.
I’m aware of the existence and superiority of maple syrup. I only use Aunt Jemima in this example because that’s what oversweetened tea tastes like to me: shit.
I bow to your sagacity
Yeah that is my trick too. Or half sweet tea and half water.
Sweet tea can have as much sugar as soda. You would need to add 10-15 sugar packets to a single glass of iced tea to have the equivalent amount of sugar.
Not true about being able to only dissolve the sugar in hot tea, because if it was, the sugar would fall out once it cooled. You can dissolve the sugar into cold tea, it just takes more effort (so time and mixing) than doing it with hot tea and then cooling it. Cold water can hold approx. 1.7g of sugar per gram of water.
If I order a cup of tea, I don’t want to get a cup of hot water and a tea bag. Bloody continentals.
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well it ain’t no PG TIPS but it will make a gallon of oddly flavored water cooked in the sun, which when chilled and enhanced with fresh lemon juice and served over ice, is dope
well it ain’t no PG TIPS but it will make a gallon of oddly flavored water
Almost, but not quite, entirely unlike tea.
Listen, you stupid machine. It tastes filthy! Here take this cup back!
[He throws cup at NutriMatic]
NUTRIMATIC DRINK DISPENSER: If you have enjoyed the experience of this drink, why not share it with your friends?
ARTHUR: Because I want to keep them! Will you try and comprehend what I’m telling you? That drink -
NUTRIMATIC DRINK DISPENSER: …that drink was individually tailored to meet your personal requirements for nutrition and pleasure
ARTHUR: Ah! So I’m a masochist on a diet, am I?!
NUTRIMATIC DRINK DISPENSER: Share and enjoy.
ARTHUR: Oh shut up.
Yeah in the US they have this thing called sweet tea (some places have a choice between sweet and unsweetened tea).
To make sweet tea they just unload a tanker truck full of gum syrup into cold tea. That’s what it tastes like to me.
Sweet tea is a drink prepared hot but consumed cold. The cold part is best done via refrigeration. Bringing hot water, tea, and sugar are not going to achieve the same results.
it’s best not done at all to be honest. Just drink a soda like a regular person.
Why do you care what sugary drink people drink?
Some people like the taste of tea over the taste of soda, even if both are equally sickeningly sweet.
Have you ever had southern sweet tea? The flavor is almost, but not quite, entirely unlike tea. If you want to drink sugar water and brown coloring why not drink a coke?
Sugar will dissolve in unsweet tea, it’s just slower. If you can’t dissolve it in cold tea, then it wouldn’t stay in solution in hot tea that was cooled down.
For someone complaining about northerners not knowing 9th grade chemistry, it sure sounds like they weren’t paying attention themselves.
You’re technically correct, but completely missing the point that folks want to be able to actually drink it a reasonably short time after it’s been served.
That’s OK. I don’t eat 'em.
Perhaps the real tea is the shitposts we made along the way.
I mean it would be inconvenient but they would still dissolve, they aren’t super saturating sweetened tea in the south.
That’s exactly what they are doing for tea in the south.
No, even with the 2 cups of sugar per gallon it seems to make sweetend tea it still isn’t super saturating the mixture. It might make it take longer to dissolve but it’s not because the tea is fully saturated. They could put 4 cute per gallon and it still wouldn’t be fully saturated, even when cold.
This is correct, it’s sad to see that you’re getting downvoted for pointing that out. People aren’t seeing that It’s about how rate of dissolution is affected by temperature, not saturation point. Even in the south it isn’t supersaturated (although it does get very close to saturation when chilled with some brands). More would still dissolve when cold, just very, very slowly (‘vigorously stirring overnight’ slowly…)
Not quite. It gets close to saturation with some of the sweetest brands, but typically no. See below comment for where this confusion is coming from. Remember that rate of dissolution varies as temperature…
Don’t give them ideas
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Maybe someone should introduce her to a spoon.
And I hate when they have only sweet tea…
Or when you order unsweetened, but you still get sweet anyways…
I hate sweet tea and I hate that I have to go UNsweet when going through a drive through. Like that. With emphasis. It should be the default. Sugar is an addition.
This happens because a lot of ordering systems default to ticketing teas as sweet tea and iced tea instead of something sane like sweet tea and unsweet tea
that should be a crime.
but… complaining about the tea virtually anywhere on earth is not advised.
Tea has too much sugar? Jail.
Maybe the amount of sugar that cold water easily accepts is the correct amount to not taste like shit
Yeah, and if you saturate hot tea, won’'t the sugar simply materialize back as the tea gets colder? Seems to me that nothing about this has to do with saturation.
Water can dissolve a ridiculous amount of sugar even at room temp. For an average 12 oz glass of tea, the most sugar that could dissolve is a whopping 700 grams. One packet of sugar is about 5 grams. At the saturation point it would be basically syrup thickness, too.
Yes. Not sure what the other person is on about. Hot water can have more sugar dissolved in it. When it cools it crystalizes but only if the saturation level is higher than what the water can hold. It’s how rock candy is made. This is like basic chemistry.
It’s not about achieving saturation, it’s about how quickly it dissolves. The sugar packets would absolutely dissolve, if you stir vigorously for half an hour… Rate of dissolving varies as temperature. 9th grade chemistry…
That wasn’t the original argument now was it? If you’re going to move goalposts then at least be halfway correct the first time.
And here I was happy to learn something new on social media contradicting my previous knowledge lol. But yeah, I definitely intend on having a basic chemistry refresher video now!
Hot water dissolves it much quicker, giving the illusion that it dissolved more. It’s not actually saturated when you’re trying to stir it into cold tea, it just dissolves extremely slowly. If you were to saturate it while hot (which would take an insane amount of sugar), then yes, it would recrystalise. But in pracrice, you need to dissolve it while hot because the more energetic molecular motion in the solution dissolves the sugar faster, since the heat is causing more effective collisions. Saturation point and the change thereof is, contrary to the proposal above, not a factor here, since everything is happening well below that point even with the sweetest teas commercially available.
No, I can assure you sugar does not re-crystalize after being mixed in hot tea. It is super interesting how differently people view this subject just based on where they grew up.
You’re right with normal tea, but normal tea is never saturated. If you added another pound or so of sugar while hot, then let it cool, it would absolutely recrystalise (barring supersaturation). But you’re right, that’s not a factor in normal tea. It’s about the rate of dissolution (which also depends on temperature), not saturation point.
That is very interesting, and not something I remember from my very limited exposure to chemistry in school. Thanks for clearing that up!
That is only because it’s not saturated. If you added an ungodly amount of sucrose (and I like it ridiculously sweet but this would be undrinkable), it would recrystalise when chilled. That’s why there’s a controversy here. A saturated solution would recrystallise, but people are pointing out that tea obviously doesn’t do that. That’s simply because no one drinks it saturated. It’s hard to stir in while cold because the rate of dissolution varies as temperature. That’s why there’s some confusing as to thinking it’s about the saturation point. It’s actually below it in both cases (hot and cold). To learn more about that mechanism, read about how reaction rate is affected by temperature.
the correct response to somebody trying to order sweet tea in the north is and always has been this quote from 30 rock:
“I’m gonna come back in 5 minutes, if you try to order off menu again I will slap those glasses off your face.”
Sweet tea is trash anyway. Might as well just dump sugar into the water and drink it why even have the tea in it at all
It really is. I was raised in South Carolina and drank sweet tea regularly as a child. In my college years, I had easy access to as much as I wanted and gained around 50 pounds. One summer, I realized how much better I felt drinking less of it and swore it off. By swapping sweet tea for water, I lost all that weight and have kept it off for 20 years.
Nowadays, I’ve gained an appreciation for unsweetened iced tea. The initial sip is always a shock when restaurants accidentally serve me sweet tea.
Just a follow-up for my neighbors in the southeast: don’t fall for the sweet tea propaganda. Regardless of culture or tradition, it’s a bad habit.
It’s mostly water?
I don’t have to heat up lemonade to make the sugar dissolve in it; why would tea be different?
Narrator: it’s not different.
It isn’t. If you have to heat the water to get sugar to dissolve in it 1) you have too much sugar and 2) when it cools again the sugar will prwcipitate out. It is easier and quicker to dissolve in hot water tho, so if you’re impatient it may appear that the sugar won’t dissolve in cold water.
