GENERAL KNOWLEDGE

Detailed explanation-1: -Sugar is a non-volatile solute. Adding sugar to water will raise the boiling point and decrease the freezing point of water. The boiling point of liquid is influenced by the pressure. If the external pressure is less than one atmosphere, the boiling point of the liquid is lower than the standard boiling point.

Detailed explanation-2: -Dissolved solids like salt and sugar will in fact increase the boiling point of water, causing it to come to a boil more slowly, but the effect is minimal (the amounts normally used in cooking effect less than a 1 degree change).

Detailed explanation-3: -When adding sugar to water it became a syrupy solution. Here sugar acts as solute, the water acts as solvent and syrupy acts as solution. When adding sugar to water, the disaccharide of sucrose is converted into monosaccharides of glucose and fructose.

Detailed explanation-4: -When salt, sugar, or any other water-soluble substance is added to pure water, the boiling point of the resulting solution becomes higher than the boiling point of water, and the freezing point lower than water’s freezing point.