3. Consider the sugar–water phase diagram of Figure 11.1. (a) How much sugar will dissolve in 1500 g water at 90° C (363 K)? (b) If the saturated liquid solution in part (a) is cooled to 20° C (293 K), some of the sugar will precipitate out as a solid. What will be the composition of the saturated liquid solution (in wt% sugar) at 20° C? (c) How much of the solid sugar will come out of solution upon cooling to 20 °C?
3. Consider the sugar–water phase diagram of Figure 11.1. (a) How much sugar will dissolve in 1500 g water at 90° C (363 K)? (b) If the saturated liquid solution in part (a) is cooled to 20° C (293 K), some of the sugar will precipitate out as a solid. What will be the composition of the saturated liquid solution (in wt% sugar) at 20° C? (c) How much of the solid sugar will come out of solution upon cooling to 20 °C?
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Transcribed Image Text:3. Consider the sugar-water phase diagram of Figure 11.1.
(a) How much sugar will dissolve in 1500 g water at 90° C (363 K)?
(b) If the saturated liquid solution in part (a) is cooled to 20° C (293 K),
some of the sugar will precipitate out as a solid. What will be the
composition of the saturated liquid solution (in wt% sugar) at 20° C?
(c) How much of the solid sugar will come out of solution upon cooling
to 20 °C?
100
80
Solubility limit
60
Liquid solution (syrup)
Liquid
solution
40
solid
sugar
20
Sugar
20
40
60
80
100
Water
100
80
60
40
20
Composition (wt%)
Temperature (°C)
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