When 13.62 g (about one tablespoon) of table sugar (sucrose, C12H22O11) is dissolved in 241.5 mL of water (density 0.997 g/mL), the final volume is 250.0 mL (about one cup).
If you had to bring this syrup to the boiling point for a recipe, would you expect it to take much more time than it takes to boil the same amount of pure water? Why or why not?
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What scientific concept do you need to know in order to solve this problem?
Our tutors have indicated that to solve this problem you will need to apply the Boiling Point Elevation concept. If you need more Boiling Point Elevation practice, you can also practice Boiling Point Elevation practice problems.