What mass ratio of sugar to water is required to raise the boiling point of a sugar/water solution at 145 C?

Question

Hard candy is made from very hot solutions of sugar and water with small amounts of added flavorings. In a typical preparation, the boiling point of the sugar/water mixture reaches 145 degrees C. What mass ratio of sugar (C12H22O11) to water is required to raise the boiling point of a sugar/water solution at 145 degrees C?

Answer 1

the elevation of temperature by mole of a non electrolyte substance as saccharose is



dt= K *osmolarity (here osmolarity = molarity) k=0.512 C/Osmole



dt = 45 = 0.512 * osmolarity



molarity= 45/0.512=87.9 mole/L



the mass of saccharose is 12*12+22*1+11*176=342g



87.9 moles correspond to a mass of 342*87.9=300058g= 30.058kg



so ,streactly speaking as 1L of water =1 kg, you should mix



sugar/water=30.0058

Answer 2

something which will dissolve in it is going to develop the boiling element. If the solute ionizes, the elevation would be proportional to the style of ions, as nicely as to the molar concentration of the solute. Calcium chloride, CaCl2, could be an engaging substance to objective; it has a rather low molecular weight and kinds 3 ions. (The stuff is available at vehicle aspects shops; it relatively is used to soften ice on driveways.)

Answer 3

mirriam are you refering to string candy ? cause if you hang a string in the pot sugar candy crystals will grow on the string ? just throwing out too ya