The solubility of sucrose is approximately 200 grams per 100 grams of water at 20°C.
Understanding Sucrose Solubility
Solubility describes the maximum amount of a substance (solute) that can dissolve in a specific amount of another substance (solvent) at a given temperature and pressure to form a saturated solution. Sucrose, commonly known as table sugar, is a highly soluble compound in water.
Commercial sugar is typically high purity sucrose, often around 99.9%. This high purity contributes to consistent and predictable solubility behavior.
Sucrose Solubility at 20°C (According to Reference)
Based on the provided reference, the solubility of high-purity sucrose in water at a standard room temperature of 20°C is quite high.
Here's the solubility information derived from the reference:
| Solute | Solvent | Temperature (°C) | Solubility (g/100g water) | Reference Detail |
|---|---|---|---|---|
| Sucrose | Water | 20 | ~200 | Dissolving about 200 g |
This means you can dissolve roughly twice the weight of water in sucrose at this temperature before the solution becomes saturated and no more sugar will dissolve.
Key Factors Influencing Sucrose Solubility
While the figure at 20°C is a useful benchmark, sucrose solubility is significantly affected by conditions.
- Temperature: This is the most significant factor. As temperature increases, the solubility of sucrose rises dramatically. Much more sugar can be dissolved in hot water than in cold water. This principle is used when making syrups.
- Purity: The purity of the sucrose (e.g., the about 99.9% mentioned) ensures that the measured solubility is representative of sucrose itself, rather than impurities.
The high solubility of sucrose at room temperature makes it readily dissolvable for common uses like sweetening beverages or preparing food.
Learn more about solubility on Wikipedia.
