The melting points of sugar and salt differ significantly, with salt melting at a higher temperature than sugar. Specifically, table salt (sodium chloride) has a melting point of about 801°C (1474°F), while common sugar (sucrose) melts at around 186°C (367°F).
This difference in melting points can be attributed to the molecular structure and bonding of the two substances. Salt is an ionic compound, consisting of sodium and chloride ions that are held together by strong ionic bonds. These bonds require a considerable amount of energy to break, which is why salt has a higher melting point.
On the other hand, sugar is a covalent compound made up of carbon, hydrogen, and oxygen atoms, bound together by weaker covalent bonds. While these bonds are still significant, they do not require as much energy to break as ionic bonds do. This is why sugar melts at a much lower temperature.
In conclusion, salt melts at a higher temperature than sugar due to the strength of the ionic bonds in salt compared to the covalent bonds in sugar.