Question

Calculate the concentrations in grams per 100 mL for the following solutions:

10 g of chocolate in 50 mL of water

3 g of sugar in 300 mL of water

5 g of maple syrup in 25 mL of water

help pls

Answer 1

Answer:

How do you calculate grams per 100mL concentration?

The concentration is the amount divided by the volume it is dissolved in. For example you might dissolve 0.9g of sodium chloride in 100mL of water. Sometimes this is referred to as 0.9% w/v since it is 0.9g weight divided by 100mL volume and “w/v” stands for weight per volume.”

Solubility≡62.5⋅g⋅100⋅mL−1..

Explanation:

☯We want Concentration=Mass of solute100 mL volume of solvent.

We make the reasonable assumption that the volume of solution is equal to 40⋅mL.

And so we set up the quotient.

25⋅g(40100)⋅mL=

☯In order to answer this question, you'll want to make use of the fact that pure water under standard conditions has a density of 1 g/ml. This means that 50 ml of pure water would have a mass of 50 grams. Therefore, we know that our sample has a 25 grams of sugar, in order for the total mass to be 75 grams.

☯The question doesn't specify what unit of concentration they prefer, so you can use the easiest, which is (mass of solute)/(volume of solvent) which in this case is 25g/50ml or .5 g/ml. If you need to write this in terms of molarity, you can use the molar mass of sugar to convert the 25g into moles and divide by .05 L, as molarity is given by (moles of solute)/(volume of solvent in liters).

☯Sugar solutions or "syrups" are used extensively in canning, and sometimes referred to as "heavy" or "light" syrups.

The terms heavy and light are commonly used in two different ways. We refer to weight when we say that an adult is heavier than a child. On the other hand, something else is alluded to when we say that one syrup is heavier than another. A teaspoon of heavy syrup would obviously weigh less than a gallon of light syrup, but heavy syrup is heavier in the sense that a given volume weighs more than the same volume of light syrup. It's interesting that a given volume of "heavy cream" actually weighs less than "light cream" (in this case, "heavy" refers to the thickness, or percent milk fat).

In "Molecular Gastronomy", Herve This (pronounced Thees) points out[2] that more precision is needed in canning recipes. Some call a heavy syrup 1 cup sugar to 2 cups water (a ratio of 0.5:1) while others refer to a medium syrup as 3-1/4 c sugar to 5 c water (a ratio of 0.65:1). The latter is actually heavier, or denser. Which is better for canning?

Answer 2

Explanation:

1.dissolve

my explanation..it is beacuse the water is not saturated

2.the concentration in terms of mass by mass %=17.736%

the concentration in terms of mass by mass

velume %=17.736%

density of sugar= 60%

mass of water=300%

density of sugar 60

density of water=0.9982g/ml

mass of solution=mass of solute mass

of solvent 60+300=360gram

hope it helps