The solubility of sugar is 203.9 g/100 g H2O at 20°C. To make candy from crystallized sugar, 300.0 g of sucrose is dissolved in 75 g of water at 100°C. To the nearest gram, how much sugar crystallized out of the saturated solution when it cooled to 20 C?

Question

Butterball

Chemistry

29 June, 05:32

The solubility of sugar is 203.9 g/100 g H2O at 20°C. To make candy from crystallized sugar, 300.0 g of sucrose is dissolved in 75 g of water at 100°C. To the nearest gram, how much sugar crystallized out of the saturated solution when it cooled to 20 C?

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Answers (1)

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Kayden Glass · Answer 1

75 g of water at 20 degrees C would hold dissolved (203.9 g) x (75/100) =

152.9 g of sugar.

(300.0 g initially) - (152.9 g remaining in solution) = 147.1 g sugar crystallize out

So answer A.