In 132 ml of water at 25 oC 266 g sucrose are dissolved.
To get a 12 mass% sucrose sol'n dissolve 12.0 g sucrose in 88.0 gram (near 88 ml) of water.
The amount of salt that can dissolve in 20mL of water depends on the solubility of the salt at that temperature. For common table salt (sodium chloride), approximately 36 grams can dissolve in 20mL of water at room temperature.
One gram of carbohydrates contains 4 calories, so 5 grams of sugar contain 20 calories.
A 5% sucrose solution has 5 grams of sucrose in every 100 grams of solution. As 1mL of water has a mass of 1 gram, you should dissolve 5 grams of sucrose in 95 mL of water.
One degree Brix (°Bx) is equivalent to 1 gram of sucrose in 100 grams of solution.
I am assuming by "sugar content" you are referring to a solution of sugar and water. Water at around 25 degrees Celsius has a density of 1.0 gram/cm3. The density of solid sugar (sucrose) is around 1.6 grams/cm3. As you dissolve sucrose in water, the density of the resulting solution will naturally increase as you add more and more sugar. As you approach 100% sucrose, the density will approach 1.6 grams/cm3.
A milligram (mg) is 1/1000 of a gram. So a gram is equal to 1000 mgs X 100 grams = 100,000 mgs.
To prepare a saturated solution of oxalic acid, dissolve 1 gram of oxalic acid in 7 grams of water at a given temperature until no more oxalic acid can dissolve. This will result in a saturated solution where the maximum amount of oxalic acid has dissolved in the water at that temperature.
That is approximately 340 grams of water
342
For water, 1ml = 1 gram
28.34 grams in a ml of water