Unfermented grape juice used to make wine is called a “must.” The sugar content of the must determines whether the wine will be dry or sweet. The sugar content is found by measuring the density of the must. If the density is lower than 1.070 g/mL, then sugar syrup is added until the density reaches 1.075 g/mL. Suppose that you have a sample taken from a must whose mass is 47.28 g and whose volume is 44.60 mL. Describe how you would determine whether or not sugar syrup needs to be added and if so, how would you estimate how much sugar syrup to add?