Addition of other substances. Two forms of the same compound
may give different solubilities. Thus anhydrous lactose (without water of
crystallization) has one solubility and the hydrated form has another. Some-
times the addition of another substance, organic or inorganic, to the solu-
tion will increase or decrease the solubility of the solute. If, after all the
sucrose possible is dissolved, some potassium acetate, sodium chloride, or
SUCROSE 41
many other salts, is added to the solution, more sucrose can be dissolved.
This may a£Fect the solubility of sugar in candy making, for it is known
that different waters, with different proportions and kinds of minerals, do
not always give identical results, with the same sugar, for the same kind
of candy.
Saturated solutions. Once all the solute is dissolved that can possi-
bly be held by a definite amount of solvent at a constant temperature, any
excess of the solute remains unchanged. The saturated solution is one that
contains all the dissolved solute that it can take up when in contact with
undissolved solute. In other words, it is a solution which when placed
with excess of the solute at a definite temperature is in equilibrium, i.e.,
there is neither increase nor decrease in concentration of the solute.
Supersaturated solutions. One should not define a saturated solution
as one containing all the solute it can hold, for a supersaturated solution
holds more than a saturated one. If water is heated to 70°C. and all the
sucrose added that can be dissolved by the water at this temperature, one
has a saturated solution. There should be no excess of the solid left with
the liquid. If this solution is carefully cooled to 40°C. without stirring
more sucrose will .be in solution than could have been if the water had not
been heated above 40°. The cooling of a saturated solution leads to the
formation of crystals, and any excess beyond saturation is gradually pre-
cipitated as the temperature drops, though crystallization may not begin
immediately. But some substances, like the sugars, require longer than
others for crystallization to commence, unless the solution is stirred or
agitated.
The Solubility of the Sugars
The solubility of the sugars determines their use to a certain extent. It
is obvious to one who does a great deal of cooking that a sugar that requires
6 pounds of water to dissolve 1 pound of sugar, could not be used for con-
centrated sugar products like jellies, jams, frostings, or even cakes.
Sucrose. Sucrose has the greatest solubility of the disaccharid sugars.
Browne in his "Handbook of Sugar Analysis" states that, at 20°C., 204
grams are soluble in 100 cc. of water. Thus at room temperature about
2 grams of sucrose are soluble in 1 cc. of water. At 100°C. 487 grams of
sucrose are soluble in 100 cc. of water. For solubilities at other tempera-
tures see Table 5.
In Table 5 the solubility of sucrose is expressed in two ways. In column
2 is given the amount of sucrose dissolved in water to make 100 grams
of solution. Thus at 0°C., 64.18 grams of sucrose are dissolved in 35.82
grams of water to give a total of 100 grams of solution. The third column
states the number of grams of sucrose dissolved in 100 grams of water at a
definite temperature.
42
SUGAR COOKERY
TABLE 5
Solubility of Sucrose in Water at Different Temperatures
{From Browne's '^Handbook of Sugar Analysis^')
Temperature,
Page 37
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Addition of other substances. Two forms of the same compound
may give different solubilities. Thus anhydrous lactose (without water of
crystallization) has one solubility and the hydrated form has another. Some-
times the addition of another substance, organic or inorganic, to the solu-
tion will increase or decrease the solubility of the solute. If, after all the
sucrose possible is dissolved, some potassium acetate, sodium chloride, or
SUCROSE 41
many other salts, is added to the solution, more sucrose can be dissolved.
This may a£Fect the solubility of sugar in candy making, for it is known
that different waters, with different proportions and kinds of minerals, do
not always give identical results, with the same sugar, for the same kind
of candy.
Saturated solutions. Once all the solute is dissolved that can possi-
bly be held by a definite amount of solvent at a constant temperature, any
excess of the solute remains unchanged. The saturated solution is one that
contains all the dissolved solute that it can take up when in contact with
undissolved solute. In other words, it is a solution which when placed
with excess of the solute at a definite temperature is in equilibrium, i.e.,
there is neither increase nor decrease in concentration of the solute.
Supersaturated solutions. One should not define a saturated solution
as one containing all the solute it can hold, for a supersaturated solution
holds more than a saturated one. If water is heated to 70°C. and all the
sucrose added that can be dissolved by the water at this temperature, one
has a saturated solution. There should be no excess of the solid left with
the liquid. If this solution is carefully cooled to 40°C. without stirring
more sucrose will .be in solution than could have been if the water had not
been heated above 40°. The cooling of a saturated solution leads to the
formation of crystals, and any excess beyond saturation is gradually pre-
cipitated as the temperature drops, though crystallization may not begin
immediately. But some substances, like the sugars, require longer than
others for crystallization to commence, unless the solution is stirred or
agitated.
The Solubility of the Sugars
The solubility of the sugars determines their use to a certain extent. It
is obvious to one who does a great deal of cooking that a sugar that requires
6 pounds of water to dissolve 1 pound of sugar, could not be used for con-
centrated sugar products like jellies, jams, frostings, or even cakes.
Sucrose. Sucrose has the greatest solubility of the disaccharid sugars.
Browne in his "Handbook of Sugar Analysis" states that, at 20°C., 204
grams are soluble in 100 cc. of water. Thus at room temperature about
2 grams of sucrose are soluble in 1 cc. of water. At 100°C. 487 grams of
sucrose are soluble in 100 cc. of water. For solubilities at other tempera-
tures see Table 5.
In Table 5 the solubility of sucrose is expressed in two ways. In column
2 is given the amount of sucrose dissolved in water to make 100 grams
of solution. Thus at 0°C., 64.18 grams of sucrose are dissolved in 35.82
grams of water to give a total of 100 grams of solution. The third column
states the number of grams of sucrose dissolved in 100 grams of water at a
definite temperature.
42
SUGAR COOKERY
TABLE 5
Solubility of Sucrose in Water at Different Temperatures
{From Browne's '^Handbook of Sugar Analysis^')
Temperature,