Sugar Crystals

Each grain of sugar is made of a small crystal that is made of an arrangement of molecules called sucrose. In a sugar crystal, the sucrose molecules are arranged in a pattern that extends in all three dimensions, and all of these molecules are attracted to each other by a type of interaction that binds molecules together called intermolecule forces.
When you add granulated sugar to water, some of the sucrose molecules start separating from one another because they are attracted to the water molecules.
The dissolving process involves two steps. First, the water molecules bind to the sucrose molecules; and second, the water molecules pull the sucrose molecules away from the crystal and into the solution.
In general, only a certain amount of a solid can be dissolved in water at a given volume and temperature. If we add more than that amount, no more of that solid will dissolve. At this stage, we say that the solution is saturated. The additional solid just falls to the bottom of the container.
If you were able to see the molecules of sucrose and water, you would notice that, in the beginning, when you add a small amount of granulated sugar to the water, most of the sucrose molecules are leaving the sugar crystals by being pulled away by the water molecules. You would also notice that some of the dissolved sucrose molecules are also crystallizing. The reason is that sucrose molecules are constantly moving in the solution, so nothing prevents some of them from binding again to sucrose molecules in the sugar crystals. However, the rate of dissolving is larger than the rate of crystallization so, overall, the sugar crystals remain dissolved in the