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?
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.
To determine the amount of solid sucrose that would crystallize in the container, we need to calculate the solubility of sucrose at both 30°C and 4°C. The solubility of sucrose generally decreases with decreasing temperature.
To calculate the amount of sucrose that will crystallize, we need to find the difference between the amount of sucrose dissolved at 30°C and the amount that remains dissolved at 4°C.
Here is a step-by-step approach to calculating the amount of solid sucrose that would be crystallized:
Step 1: Determine the solubility of sucrose at 30°C.
- The solubility of sucrose at 30°C is approximately 2110 grams per liter.
- This means that a saturated solution at 30°C can hold up to 2110 grams of sucrose per liter of water.
Step 2: Determine the solubility of sucrose at 4°C.
- The solubility of sucrose at 4°C is approximately 504 grams per liter.
- This means that a saturated solution at 4°C can hold up to 504 grams of sucrose per liter of water.
Step 3: Calculate the difference in solubility between 30°C and 4°C.
- Subtract the solubility at 4°C from the solubility at 30°C: 2110 g/L - 504 g/L = 1606 g/L.
- This indicates that at 4°C, only 1606 grams of sucrose can stay dissolved in a liter of water compared to 2110 grams at 30°C.
Step 4: Calculate the amount of sucrose that would crystallize.
- The difference in solubility (1606 g/L) represents the amount of solid sucrose that will crystallize out of the solution.
- So, the amount of solid sucrose that would crystallize in the container is 1606 grams.
Therefore, about 1606 grams of solid sucrose would be expected to crystallize in the container when a saturated solution of sucrose prepared at 30°C is refrigerated at 4°C.