Explanation:
In sugar solution 200 g has sugar 10 g
In sugar solution 100 g has sugar 10/200 × 100
= 5 %w/w
It is a completely false statement that carbon <span>is ideally suited to form ionic bonds. The correct option among all the options that are given in the question is the second option. Carbon is ideally suited to form covalent bonds. I hope that this is the answer that has actually come to your desired help.</span>
The three situations can be described as
a) If we have two white powders and wish to distinguish between the two : the combinations can be sugar / salt or sugar / baking soda or salt / baking soda
all are kitchen items so we can either taste them
or in case of baking soda we can add it in water and it will produce brisk effervescence.
b) IF we have to distinguish in a given set of two transparent liquids which appear to be water (example water and vinegar)
we can identify them with the taste
we can identify them based on pH (vinegar will be acidic)
c) We have to find adulteration in a given sample of food
like adulteration in milk
for example presence of soap in milk
We can add indicator like phenolphthalein which will bring a pink colour in milk if soap is present
