50g
Added: rather 150g
I know of sugar syrups containing 60% (by mass) sugar, meaning that there is at least 60 g sugar in 100 g solution. So there is only 40 g of water combined with 60 g sugar.
Thus 100*60/40 = 150 g sugar with 100 g water to add.
The solubility of sugar (sucrose) in water is 200g sugar/100 mL water at 25 0C.
The solubility of sucrose at 100 oC is 487,2 g/100 mL water.
The solubility of sucrose is 2 000 g/L at 25 oC. For a teaspoon of 5 mL and and a sugar density of 1,5 g/cm3 the teaspoon contain 7,5 g sugar.
-12.22 degrees Celsius.
113 degrees Celsius = 235.4 degrees Fahrenheit.
98.7 degrees Fahrenheit = 37.05 degrees Celsius.
382 degrees Celsius = 719.6 degrees Fahrenheit.
About 82 Degrees Celsius.
Sugar caramelizes at about 160 degrees Celsius. But the process begins much earlier in the temperature
360 degrees Fahrenheit = 182.2 degrees Celsius
7.7777 degrees Celsius.
-12.22 degrees Celsius.
41 degrees Kelvin is -232.15 degrees Celsius
5 degrees Celsius = 41 degrees Fahrenheit
37.6 degrees Celsius = 99.68 degrees Fahrenheit
175 degrees Celsius = 347 degrees Fahrenheit
45 degrees Fahrenheit = 7.2 degrees Celsius
20 degrees Fahrenheit = -6.67 degrees Celsius
237 degrees Fahrenheit = 113.9 degrees Celsius
135 degrees Celsius = 275 degrees Fahrenheit