what is freezing and boiling point of sugar.
Several sources on the Internet list the melting point as 160-186 with decomposition. The Merck Index lists "dec. 160-186. Chars and emits characteristic odor of caramel." Since it decomposes at 186, the boiling point is not applicable.
To find the freezing and boiling point of sugar, we can look it up in reliable sources like scientific journals, books, or chemical databases. In this case, we can refer to the Merck Index, which is a commonly used reference book containing information about various chemicals.
According to the Merck Index, sugar (sucrose) does not have a well-defined boiling point because it decomposes instead of boiling. However, it does provide a range for the melting point of sugar, which is listed as "dec. 160-186°C." This indicates that sugar starts to decompose at temperatures above 160°C, and the decomposition process continues until it fully decomposes around 186°C.
Therefore, the freezing point of sugar cannot be determined in the same way as for substances that have well-defined freezing points. Instead, sugar undergoes solidification when it cools below its melting point. However, it's worth noting that the process of sugar solidifying can be influenced by factors such as impurities or the presence of other substances.
In summary, the melting point of sugar, which is the temperature at which it starts to decompose, is listed as 160-186°C, according to the Merck Index. The boiling point of sugar is not relevant because it decomposes rather than boils.