If I combine two parts white granulated sugar and one part water (by volume), how much 2:1 sugar syrup will I end up with? Alternatively, if I boil down a 1:1 sugar syrup (say 16 cups water and 16 cups sugar), at what final reduced volume will I have achieved a 2:1 solution? [more inside]
What is the correct thermodynamic explanation for the fact that all monosaccharides with 5 or more backbone carbon atoms occur predominately in their cyclic form in solution?
Chemistry and flavour: Do all sugars taste sweet? Are there substances that are sweet tasting that are not sugars/carbohydrates? [more inside]
When I pour sugar in my coffee the total volume in my mug increases. What happen to the volume when the sugar dissolves (decreasing or stable ?) ?