The freezing point of sugar water is lower than the freezing point of salt water. This is because of the different intermolecular forces at work. While sugar (sucrose, table sugar) interacts with water using dipole-dipole forces, salt (sodium chloride) has a much stronger attraction to water by disassociating when dissolving, forming Na+ and Cl- ions that form ion-dipole interactions with the water molecules. The stronger the intermolecular forces, the lower the freezing point.
To the best of my knowledge it is because the freezing point of sugar is much lower than that of salt thus sugar freezes faster.
Sugar water has a higher freezing rate than salt water
Because of the chemicals that salt water has which makes it freeze faster than salt water and even regular water.
The freezing point of sugar water is not lower than saltwater, it is higher! If it were lower, the saltwater would freeze and we have never seen icecream! Why? Because the saltwater would freeze before the icecream was ever made!
It would be why does sugar water freeze faster than salt water.... Not what you put down.
Because salt acts like a melting device. Kind of like rock salt...
Because salt water is in the ocean and the salt water hardly freezes
I think tap water will freeze faster
Sugar and salt have diff rent molecules
Well it depends on the concentration,or other wise none of them could freeze at all