the reason sugar soln is viscous while the salt soln is not, lies in?

[Smooth Operater]

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a. the fact that like compounds of salt and water repel each other?

or

b. the ability of sugar to H bond, with the solvent (water) ?

 

[makushin]

?

 

[REH]

I'd say choice b. Sugar is a non-electrolyte, whereas NaCl is a strong electrolyte and will completely dissociate in solution. Compounds of salt and water do not repel each other. If, when we say sugar, we are talking about regular table sugar (sucrose = glucose + fructose), then we have a considerable number of hydroxyl groups available to participate in hydrogen bonding. Viscosity is a measure of a liquid's resistance to flow. Hydrogen bonding may impede this flow. That's my reasoning anyways...If you have another take on this, please share it with us.