If you have 10 lbs of water and dissolve 1 pound of sugar in it, will it then weigh 11 lbs.? :shrug: :0corn
Question to the Wicked Smart Guys.
- Thread starter Blitz
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No because the one pound of sugar dissolved in the water therefore you have ten pounds of water remaining. As a recovering Catholic, I believe I was taught that the sugar goes to limbo or purgatory.
Which also begs the question, what do they do with the caffeine once they take it out of the coffee to make it decaffinated?
Eddie, the intelligent.
Which also begs the question, what do they do with the caffeine once they take it out of the coffee to make it decaffinated?
Eddie, the intelligent.
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Sugar never "dissolves". It sits in the bottom, like in your cereal bowl!
Adding weight, adds weight.......doesn't it?
That's why a gallon of water weighs less than a gallon of heavy duty cleaner. The additive wieghs more than the water.
Adding weight, adds weight.......doesn't it?
That's why a gallon of water weighs less than a gallon of heavy duty cleaner. The additive wieghs more than the water.
forgot to add: yes, you will now have an 11 pound bucket of water and sugar.
For extra credit, what happens to the volume?
For extra credit, what happens to the volume?
The molecular weight distributions and hydrolysable neutral sugar composition of dissolved organic carbon (DOC) was investigated in four maritime Antarctic lakes on Signy Island of different trophic status; Heywood Lake (eutrophic), Light Lake (oligo-mesotrophic), Sombre Lake and Moss Lake (both oligotrophic). Tangential flow ultra-filtration (TFU) was used to separate DOC into high molecular weight (HMW; >1000 Da) and low molecular weight (LMW; < 1000 Da) size fractions. Pulsed amperometric detection-high performance liquid chromatography (PAD-HPLC) was used to determine the hydrolysable neutral sugar molecular composition of each size fraction. Total DOC concentrations defined the trophic trend in the four lakes and ranged from 8 to 303 μM. The <1000 Da fraction of all the lakes dominated the DOC distribution, comprising 76% in Light Lake which also had the highest chl-a concentrations. Heywood Lake was relatively enriched in >1000 Da total organic carbon and had extremely high concentrations of total hydrolysable neutral sugars (11 μM) corresponding to 43% of total DOC. However, no clear pattern was apparent with regard to lake trophic status and potential sources of DOC, and the measured variations in individual aldose concentration, composition and their various molecular weight fractions.
Scientists and the sugar industry use degrees Brix (symbol ?Bx), introduced by Antoine Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 ?Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.
An infrared Brix sensor measures the vibrational frequency of the sugar molecules, giving a Brix degrees measurement. This does not equate to Brix degrees from a density or refractive index measurement because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as "refractometric dried substance" (RDS). One might speak of a liquid as having 20 ?Bx RDS. This refers to a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.
Different culinary sugars have different densities due to differences in particle size and inclusion of moisture.
The Domino Sugar Company has established the following volume to weight conversions:
Brown sugar 1 cup = 195g = 6.88 oz
Granular sugar 1 cup = 200g = 7.06 oz
Powdered sugar 1 cup = 120g = 4.23 oz
Hope this helps. :SIB
Scientists and the sugar industry use degrees Brix (symbol ?Bx), introduced by Antoine Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 ?Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.
An infrared Brix sensor measures the vibrational frequency of the sugar molecules, giving a Brix degrees measurement. This does not equate to Brix degrees from a density or refractive index measurement because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as "refractometric dried substance" (RDS). One might speak of a liquid as having 20 ?Bx RDS. This refers to a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.
Different culinary sugars have different densities due to differences in particle size and inclusion of moisture.
The Domino Sugar Company has established the following volume to weight conversions:
Brown sugar 1 cup = 195g = 6.88 oz
Granular sugar 1 cup = 200g = 7.06 oz
Powdered sugar 1 cup = 120g = 4.23 oz
Hope this helps. :SIB
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...not around here...ever.
p.s. Judge, don't ever do that again.... I could use that minute added back to my life. You're interrupting MNF pre-game, ya bastard! :scared :mj06:
:SIB
- Mar 19, 2006
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Too dissolve sugar you must heat water to a degree at which point it boils, having not addressed the time limit on said boilomg water, you just caused a major fire in an urban area...
Thanks for playing...
Thanks for playing...
- Feb 12, 2000
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the sugar doesn't dissolve it is a simple physical change not a chemical change. All you will have is sugar and water. Heating sugar simply turns it to caramel and continued heating will ultimately lead to a chemical change somewhat as different types of sugars carmelize at different temperatures and as the water evaporates the sugar will turn color and caramelize. Water aloone wont do it it will eventually simply burn off and you will be left with simple sugars. Starting with saccharic which will break down into glucose, fructose etc as the water is boiled off as saccharic has the highest melting point of 160 degrees.
Hope that helps,
FDC
Hope that helps,
FDC
Not with 1 cup of sugar for a gallon of water!!
Dawgs you are right. That ratio might work for northern sweet tea but definitely not here in Diabetes world. Southern sweet tea and chicken fried bacon w/ side of gravy.
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