Temperature C 200 150 100 50 0 -13.9 HO Vapor + Syrup 20 Syrup (liquid) 62.4 Ice + Sugar 40 60 wt% Sugar 185

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Temperature C 200 150 100 50 0 -13.9 HO Vapor + Syrup 20 Syrup (liquid) 62.4 Ice + Sugar 40 60 wt% Sugar 185 Syrup + Sugar 80 CH2O11 22 11 107 106 105 104 103 102 101 100 0 20 Vapor + Syrup ! Liquid ! 40 60 a) How many 5 g packets of sugar can you dissolve in a cup of tea (300 ml at 100C)? b) What is the melting point of sugar? c) Sweet wine is produced three different ways: 1. Passerillage, where cut bunches of grapes are sun dried in order to increase the concentration of sugar; I I 1 80 2. Noble rot, where a fungus perforates the grapes' skin, allowing water in the grape to evaporate during dry conditions, and thereby raising the sugar concentration in the remaining juice; 3. The ice wine technique, where grapes are harvested and pressed after being frozen on the vine (similar to cryoextraction, where the harvested grapes are artificially frozen to -6C before pressing). Explain why this last technique results in a sweet wine. d) In Canada, maple syrup must have a sugar content of at least 66 brix (66 wt% sugar) in order to meet the legal definition. A producer notices that their syrup boils at 103C. Can they sell it?