The solubility of sugar is 203.9 g/100 g h2o at 20°c. to make candy from crystallized sugar, 300.0 g of sucrose is dissolved in 75 g of water at 100°c. to the nearest gram, how much sugar crystallized out of the saturated solution when it cooled to 20 c?

How do temperature and salinity affect deepwater currents? as temperatures and salinity levels of water increase, the water rises to the surface where it creates currents as it moves to colder regions. they create changes in wind direction, moving denser water in the same direction as the wind and causing the deepwater circulation patterns found in the ocean. they equalize the forces on undersea currents caused by the coriolis effect as they replace more dense water with less dense water. they create density differences that cause dense deepwater currents to flow toward the equator where they displace less dense, warmer water above them.