Describe two ways to determine whether a sugar solution is saturated or not.?
436730
try to dissolve more sugar in it, if it doesn't work it's saturated.\n\ntake a drop of it out and put it on a surface, within 10 mins the water will evaporate leaving a sugar crystal the same size and shape as the water droplet.\n\nNot to scientific but useful all the same.
719242
1) Salt water is more dense.\n\nMeasure out one cup of tap water and one cup of the sample your testing.  Determine their mass by placing them on an accurate scale one at a time.  If the sample has greater mass then the tap water then it has salt in it.\n\n2) Salt does not evaporate.\n\nPut the sample into a pot on the stove and boil it.  If crystals form on the side of the pan then their is salt in the sample.  Be careful not to boil away all the water or you may damage the pan.\n\n3) Humans can taste salt.\n\nOur tounges are very sensitive to salt.  The problem is that some salts are poisonous.  If you know for certain that the type of salt you are testing for is table salt (NaCl) then go ahead and taste it.  Otherwise, try other methods.\n\n4) Osmosis\n\nThere are membranes ( called semi-permeable) that allow water molecules to pass through them but not things like ions ( the things salt breaks down into in water).  Water will flow from one side of a membrane to the other to try and ballance the concentration of salts on either side.  In other words, water will flow through the membrane from the side with less salt to the side with more.  The skin of a grape is a membrane of this type.  Drop it into your sample and if it shrivels up then the sample has salt in it.  This may take a couple days though.\n\nHope this helps.
900560
Most solutes (sugar in this case) have limited solubility (ability to dissolve) in most solvents (water in this case). This solubility varies with temperature - the hotter the solution, the higher the solubility. As mentioned in an earlier answer, this means more energy must be added to dissolve more solute. On the other hand, if energy is taken out of a solution, the solute will usually  come out of the solution, depending on the concentration.\n\nThis physical law that governs this is the 2nd law of thermodyamics.
727281
syrup is a solution, it is clear and has much sugar dissolved.\nmilk is not a solution, it is not clear, particles are too big\neye drops are solutions, clear\ntomatoe juice is not, not clear\ntap water is, many minerals dissolved
388409
You can take many physical and sensory measurements on the dried materials before and after the experiment, such as crystal structure, color, odor, density, pH, approximate hardness/strength (i.e., resistance to grinding). \nYou can measure the temperature it reached when boiling and look up the decomposition temperature in the Handbook of Chemistry and Physics if you can find a copy; probably can find something like it on web. Look up boiling point of solution and be sure you use one of the strengths you find in the actual solution; compare to actual boiling point.\nDepending on the type of sugar, you might be able to use Benedict's test for sugar (ref.)
871598
Sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). \nThe 1st link is just general info, the 2nd may give you an idea for an experiment.
834163
Just keep dissolving it until it can no longer be dissolved anymore.  Then it saturated.  \n\nUntil it reaches that level it is an unsaturated solution.
220310
The traditional method of measuring unsaturation is to measure the reaction between the substance and a solution of molecular bromine.  The Br2 adds across double bonds that are present and you can measure the change in color of the bromine solution.  \n\nA less toxic (but more explosive) alternative is to hydrogenate the substance with a known quantity of hydrogen gas and measure the change of pressure, volume, or mass to determine how much hydrogen has been incorporated.
160248
A saturated solution is not equivalent to concentrated solution.A saturated solution is the one that has enough substance eg water or other liquid in it,that no more can be added to it.While a concentrated solution has less solute and more solvent,therefore a concentrated solution may be unsaturated and a saturated solution could be dilute i.e less solute e.g sugar more water.
120628
To detect starch just add some drops of iodine to the substance you want to test. Iodine is yellow/brown and turns dark blue/black in the presence of starch. As for fat, just rub your substance if it is a solid on a piece of paper or place a drop of it on the paper if it is a liquid. If the substance leaves a translucent stain on the paper( stain that does not evaporate) then it has fat.
582636
Try dissolving sugar in water then freezing it this is a solid solution. The solute is the sugar and the water is the solvent
481495
1. Perform vacuum distillation.  Place the solution in a vacuum flask; apply vacuum (removing air from vessel); apply heat and "boil" the water off.  Collect the condensate and measure its volume.  Weigh the remaining sugar that is left behind in the vacuum flask.\n  -or -\n2. There may be a way to measure the refractive index of the sugar solution.\n-or-\n3. Heat a sample of the solution to determine the boiling point elevation; if you have a table that compares molarity vs. boiling point elevation, you may be able to determine the molarity of the solution by knowing at what temp. the solution boils.\n\n4. You may be able to extrapolate by weighing exactly one cubic centimeter (cc) (volume) of the solution at 25 degrees C.  There may be a table comparing weight of a 1 cc solution at that temp (as the density of 1 cc of water is different than a 1cc sugar solution.
814025
Water H2O    sugar   C6H12O6     salt NaCl    \nbaking soda NaHCO3
709065
Fructose and glucose are different in many ways.  The chemical formula only shows the elemental composition.   Even glucose has 8 different steric isomers.  \n\nGlucose is an aldohexose and fructose is a ketohexose.  In the early days, glucose was called dextrose because it rotated plane polarized light to the right and fructose was called levulose because it rotated plane polarized light to the left.\n\nFructose is significantly sweeter tasting than glucose and less quantity is required to reach the same sweetness level.\n\nFructose and glucose are metabolized differently.  Fructose enters more directly into glycolysis as fructos-6-phosphate and has little effect on insulin levels.\n\nOddly both fructose and glucose will give the same product when reacted with an excess of phenylhydrazine.
24457
Sugar doesn't actually melt it dissolves in water. The temperature of the water determines how quickly it is dissolved- the warmer the water, the quicker the sugar dissolves. It is a really a solution of glucose and water- not melting (if it melted it would only be the glucose).
712818
more soluble in what solution?
914828
Fehlings solution is used to test for sugar.  Try a diabetic dipstick.