To determine the amount of solid sucrose that crystallizes out of the saturated solution, we need to compare the solubility of sucrose at 30°C and 4°C.
The solubility of most solids increases with temperature, meaning that more solute can dissolve in a given amount of solvent at higher temperatures. Therefore, at 30°C, the saturated solution contains the maximum amount of sucrose that can dissolve in the solution.
When the solution is cooled to 4°C in the refrigerator, the solubility of sucrose decreases. This means that the solution becomes supersaturated, containing more dissolved sucrose than it can hold at the lower temperature. As a result, some of the sucrose will crystallize out of the solution.
The exact amount of sucrose that crystallizes out depends on various factors, such as the concentration of the saturated solution, but we can expect a significant amount to crystallize. Sucrose has a relatively low solubility in water, so cooling the solution from 30°C to 4°C will likely cause a noticeable amount of sucrose to crystallize.
To determine the exact quantity of solid sucrose that crystallizes, you would need more information, such as the concentration of the saturated solution or the total amount of solution.
A saturated solution of sucrose is prepared at 30°C. It is then placed in a refrigerator at 4°C. How much solid sucrose would you expect to find crystallised in the container?
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