How does the solubility of sugar in water at room temperature come into play? Finding this information is our pre-lab assignment and since I have ADD and can't do math when everyone is talking and since we have to have all of our calculations done by the end of class, if I don't know how the pre-lab question fits in with the lab, I can't get half of the lab notebook write-up done. We have been doing a lot of practice problems in class about solubility of sugar at different temperatures to find out how much will crystallize out when the solution is cooled, but I don't see how we would be able to work this in the lab.
Very late, but wouldn't sugar dissolve at a slower pace if the water was at a lower temperature compared to normal room temp? The same would happen is the solution has a higher temp. At least I assume that's what the answer is.
Can some one explain why he divided by 100 during the time he was solving the percent sugar content of beverages?? Is it because of the amount of solution he used during measuring the sugar in the beaker?
It is because of the "percent" sugar in solution. A percentage is part/whole times 100. 11.5 % sugar was obatined from the standardized plot and it represents 11.5 g sugar per 100 g solution. (The pipette was measuring 10.00mL of solution each time so it wasn't based on the volume but rather the density and percent concentration.)
You have earned an achievement~: Home schooled person watching video.
Corona hits hard 2018 ers
How does the solubility of sugar in water at room temperature come into play? Finding this information is our pre-lab assignment and since I have ADD and can't do math when everyone is talking and since we have to have all of our calculations done by the end of class, if I don't know how the pre-lab question fits in with the lab, I can't get half of the lab notebook write-up done. We have been doing a lot of practice problems in class about solubility of sugar at different temperatures to find out how much will crystallize out when the solution is cooled, but I don't see how we would be able to work this in the lab.
Very late, but wouldn't sugar dissolve at a slower pace if the water was at a lower temperature compared to normal room temp? The same would happen is the solution has a higher temp. At least I assume that's what the answer is.
nice
Can some one explain why he divided by 100 during the time he was solving the percent sugar content of beverages?? Is it because of the amount of solution he used during measuring the sugar in the beaker?
Yea because of 100 grams of solution
It is because of the "percent" sugar in solution. A percentage is part/whole times 100. 11.5 % sugar was obatined from the standardized plot and it represents 11.5 g sugar per 100 g solution. (The pipette was measuring 10.00mL of solution each time so it wasn't based on the volume but rather the density and percent concentration.)
You need to rest the Pipette on the side of the beaker (touching) and count to 3. That’s accurate pipetting.
Your pipetting technique is bad