How Do You Make A Supersaturated Solution With Sugar?
A “supersaturated” solution contains more dissolved material than it should, according to the compound’s solubility. In the case of sugar, whose chemical name is “sucrose,” about 211 grams will dissolve in 100 milliliters of water. The first key to preparing supersaturated solutions lies in the temperature of the water. Solubility is temperature-dependent; more sugar will dissolve in hot water than will dissolve in cold water. The second key to preparing supersaturated solutions lies in preventing the excess sugar from crystallizing (solidifying) as the solution cools. In general, rapid cooling favors the formation of supersaturated solutions, whereas slow cooling favors crystallization. Bring 8 oz. of water to almost boiling in a 2-qt. sauce pan. This represents about 240 milliliters of water, which, according to the solubility of sucrose, should be able to dissolve about 500 grams (18 oz.) of sugar. Add 16 oz. (1 lb.) of sugar to the pan and stir until dissolved. Continue adding suga
