|MLA Citation:||Bloomfield, Louis A. "Question 1419"|
How Everything Works 19 Oct 2017. 19 Oct 2017 <http://howeverythingworks.org/print1.php?QNum=1419>.
While salt and sugar both dissolve in water and thus both lower its freezing temperature, salt is much more effective than sugar. That's because salt produces far more dissolved particles per pound or per cup than sugar. First, table salt (sodium chloride) is almost 40% more dense than cane sugar (sucrose), so that a cup of salt weighs much more than a cup of cane sugar. Second, a salt molecule (NaCl) weighs only about 8.5% as much as a sucrose molecule (C12H22O11), so there are far more salt molecules in a pound of salt than sugar molecules in a pound of sugar. Finally, when salt dissolves in water, it decomposes into ions: Na+ and Cl-. That decomposition doubles the density of dissolved particles produced when salt dissolves. Sugar molecules remain intact when they dissolve, so there is no doubling effect. Thus salt produces a much higher density of dissolved particles than sugar, whether you compare them cup for cup or pound for pound, and thus lowers water's freezing temperature more effectively. That's why the salt water is so slow to freeze.