Has sugar disappeared when it dissolves in water?
Invisible does not mean absent. The sugar has spread through the water.
A sugar crystal contains many sucrose molecules. In water, these molecules gradually leave the crystal and spread among water molecules. They are too small to see, so the crystal shrinks and seems to disappear.
Under ordinary conditions, dissolving sucrose in water is mainly a physical change: the sucrose molecules remain sucrose. If nothing spills or evaporates, the solution’s total mass equals the original mass of the water plus the sugar.
At a given temperature, a fixed quantity of water can dissolve only a limited amount of sugar. Once saturated, additional sugar remains at the bottom. Stirring usually speeds up dissolving, but does not indefinitely increase the amount that can dissolve at that temperature.
Think about it: 10 g of sugar dissolves completely in 100 g of water, with no spilling or evaporation. What is the mass of the solution?
110 g. Dissolving changes how the sugar is distributed, not whether its mass exists.