take a teaspoon and add salt till the water can't dissovle it any more because this means all the spare air particles are filled with salt, its a bit like the Titanic, when they found it, it wasn't rusted because it was so far down the oxygen couldn't reach it. It takes salt water AND air to make rust happen but since it was so far down thier wasn't any air.
Hoped this helped :-)
The saturation point of caffeine in water at water's boiling point is approximately 66 g per 100 mL of water. This means that at this temperature, water can dissolve up to 66 grams of caffeine per 100 milliliters of water before reaching saturation.
Soly in water: 14% (10 deg C); 17.4% (20 deg C); 21.3% (30 deg C)
It depends on the type of sugar and the temperature of the water. Generally, around 4 teaspoons of sugar can dissolve in 20 ml of water at room temperature, but any excess sugar will likely not dissolve and will settle at the bottom.
The saturation point for citric acid in water is around 59.2% at room temperature. This means that water can dissolve up to 59.2% of citric acid by weight at this temperature before reaching a point where no more citric acid can dissolve and the solution becomes saturated.
With out heat only a certain amount of solute is able to go into solution. With the addition of heat (now an endothermic reaction) more solute will be forced into solution creating a supersaturated solution.
Any number after the solution has reached the point of saturation. It may be possible to dissolve a few more teaspoons of sugar but the super-saturated solution so formed will be unstable.
The saturation point of caffeine in water at water's boiling point is approximately 66 g per 100 mL of water. This means that at this temperature, water can dissolve up to 66 grams of caffeine per 100 milliliters of water before reaching saturation.
Soly in water: 14% (10 deg C); 17.4% (20 deg C); 21.3% (30 deg C)
The relative humidity is 50% when the actual water vapor content is half of the saturation point. In this case, the air has 7 gm3 of water vapor, which is half of the saturation point of 14 gm3.
It depends on the type of sugar and the temperature of the water. Generally, around 4 teaspoons of sugar can dissolve in 20 ml of water at room temperature, but any excess sugar will likely not dissolve and will settle at the bottom.
The dew point is a saturation point, but a saturation point may not be a dew point. That is, a saturation point has a broader definition -- more general application. Sometimes you can interchange the terms without confusing the reader. =================================
The saturation point for citric acid in water is around 59.2% at room temperature. This means that water can dissolve up to 59.2% of citric acid by weight at this temperature before reaching a point where no more citric acid can dissolve and the solution becomes saturated.
The point when salt stops dissolving in water is called saturation. At this point, the water has reached its maximum capacity to dissolve the salt, and any additional salt added will not dissolve and instead will settle at the bottom.
saturation point
Cold water can dissolve less salt than can hot water. Therefore, you would reach the saturation point faster with cold water.
If the water cools to the saturation point (or dew point), water will begin to condense into liquid water on some exposed objects.
With out heat only a certain amount of solute is able to go into solution. With the addition of heat (now an endothermic reaction) more solute will be forced into solution creating a supersaturated solution.