204g of sugar is the maximum amount of sugar that will dissolve into 100mL of water.
try it
The solubility of sugar (sucrose) in water is approximately 2000 grams per liter at room temperature. In a 20 ml solution, this equates to about 40 grams of sugar that can completely dissolve. However, actual solubility can vary based on temperature, so the maximum amount may differ under different conditions.
To make a 10% sugar solution you need to dissolve 10 grams of sugar and bring the volume up to 100 ml
It can be. A saturated solution is one that is at the limit of how much of a solute it can hold. So whether a solution of sugar in water is saturated depends on the temperature and how much sugar is dissolved in a given amount of water.
The solution will be saturated since it has reached the maximum amount of solute (sugar) that can dissolve in the given amount of solvent (water) at that temperature. This means that 240 g of sugar is too much for the 50 mL of water to dissolve, resulting in an unsaturated solution with the excess sugar likely precipitating out.
Vimto contains about 5.3g of sugar per 100ml serving.
at 250C the maximum solubility of sucrose, a common form of sugar, is 200g/100ml water or at a molality of 2. However, a supersaturated solution would be able to hold more sugar.
since its non-polar and "like dissolves like" it will take a long time, the amount of time, not sure.
I can dissolve more sugar in hot tea rather than cold tea.
The variable for both sugar and salt is temperature: more sugar or salt will dissolve in water at a higher temperature. The amount of water is also a factor, since more water will be able to dissolve more sugar or salt.
When a solution becomes saturated, it means that the maximum amount of solute (sugar) has dissolved in the solvent (water) at that specific temperature. Adding more sugar will not dissolve because there are no more available solvent molecules for it to surround and disperse into. This leads to excess sugar settling at the bottom of the container rather than dissolving.
When sugar is in water only so much can be dissolved when the maximum amount of sugar is dissolved the water become saturated. When the sugar is placed in the water the water immediately surrounding the sugar dissolves some of it and becomes saturated. Stirring brings unsaturated water into contact with the sugar which can then dissolve more of the sugar.