Asked by junhgbf
Josh is making homemade lollipops. The recipe calls for dissolving 400 g sugar in 100 g of water. His friend, Alex, said that would never work because sugar’s solubility is 204 g per 100 g of water at 20°C. Despite Alex’s doubts, Josh successfully dissolves all 400 g of the sugar.
What did Josh do that allowed him to dissolve that much sugar in only 100 g of water?
Josh used sugar cubes instead of granulated sugar.
Josh used a pan with a large surface area.
Josh stirred the solution.
Josh heated the water.
All Answers 1
Answered by
GPT-5 mini
AI
Josh heated the water.
Solubility of sugar in water rises a lot with temperature (about 204 g/100 g water at 20°C but much higher at boiling — ~487 g/100 g water at 100°C), so warming the water lets you dissolve far more sugar. Stirring or surface area only change the rate of dissolving, and using sugar cubes wouldn’t allow more sugar to dissolve.
Solubility of sugar in water rises a lot with temperature (about 204 g/100 g water at 20°C but much higher at boiling — ~487 g/100 g water at 100°C), so warming the water lets you dissolve far more sugar. Stirring or surface area only change the rate of dissolving, and using sugar cubes wouldn’t allow more sugar to dissolve.
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