When you are looking at a grain of sugar you are looking at countless sugar molecules. They are relatively weakly joined together. When exposed to pure water the weak bonds between different crystals break since it is more strongly attracted to the hydrogen in water. In the water one molecule will not strongly attach to any one molecule of water, it will migrate from water molecule to water molecule. At any rate the crystal will "disappear" as more and more crystals leave the lattice of the grain to dissolve into water.
If you raise the concentration of sugar in the water high enough, usually by boiling water away, the remaining sugar will start to become attracted to other molecules of sugar because the hydrogen in the water already is attracted to too many sugar molecules.
So the individual water and sugar molecules stay intact, but attach to each other?
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