I) The solubility of sugar (sucrose) is 2100 g/L at 25\'C. At 50\'C, the solubil

Question

I) The solubility of sugar (sucrose) is 2100 g/L at 25'C. At 50'C, the solubility of sugar: a) should increase b) should decrease e) should remain the same d) cannot tell 2) The solubility of oxygen is 40 mg/Lat 25'C. At s0C, the solubility of oxygen: a) should increase b) should decrease c) should remain the same d) cannot tell 3) Average homogenized milk is 87.7% water, 4.9% lactose, 3.4% fat, 3.3% protein and 0.7% minerals. Define solvent and solutes and classify each of the components of milk as either a solvent or solute.

Explanation / Answer

Ans.1. (a) should increase because with increase in temperature, solubility of solid in liquid increases.

Ans2. (b) should decrease because solubility of gas in a liquid decreases with increase in temperature.

Ans3. Solute are lactose, protein, minerals, fats and solvent is water

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