* Table salt (NaCl): Has a very high melting point of around 801°C (1474°F). This is because the ionic bonds between sodium and chloride ions are very strong.
* Sugar (C12H22O11): Has a much lower melting point of around 185°C (365°F). This is because the bonds within the sugar molecule are primarily covalent, which are weaker than ionic bonds.
Therefore, if you heat a sample of table salt and a sample of sugar, the sugar will melt at a significantly lower temperature than the salt. This difference in melting point can be used to identify the substances.
However, be careful! Heating these substances should only be done under controlled conditions and with appropriate safety precautions.
