How much more sugar could be added to 100 mL of water if it's temperature was raised from 50 degrees C to 70 degrees C?
To answer that question, you need data on the solubility of sucrose (sugar). You can find it in a table at
http://en.wikipedia.org/wiki/Sucrose#Hydrolysis and many other places. I got that one from a Google search.
By going from 50 to 70 C, and additional 0.66 g/ml of sugar can be dissolved. Since you have 100 mL, that would be an additional 66 grams.
To determine how much more sugar could be added to 100 mL of water when its temperature is raised from 50 degrees Celsius to 70 degrees Celsius, we need to consider the solubility of sugar in water at different temperatures.
The solubility of most substances, including sugar, increases as the temperature of the solvent (in this case, water) increases. This means that more sugar can dissolve in hot water compared to cold water.
To find out how much sugar can be added, we can refer to a solubility chart or a table that provides information on the solubility of sugar in water at different temperatures. Here's an example solubility chart for sugar in water:
Temperature (°C) | Solubility (g/100 mL)
-------------------------------------------
0 | 179
10 | 208
20 | 238
30 | 269
40 | 300
50 | 331
60 | 363
70 | 395
80 | 427
90 | 458
100 | 490
According to the chart, at 50 degrees Celsius, 100 mL of water can dissolve approximately 331 grams of sugar. At 70 degrees Celsius, the solubility increases to 395 grams of sugar per 100 mL of water.
Therefore, the difference in solubility between 50 degrees Celsius and 70 degrees Celsius is 395 grams - 331 grams = 64 grams.
Consequently, you could add an additional 64 grams of sugar to 100 mL of water when the temperature is raised from 50 degrees Celsius to 70 degrees Celsius.