What is the percentage of sugar in the syrup made of 10 kg of water and 4 kg of sugar?
The correct answer and explanation is:
Correct Answer:
The percentage of sugar in the syrup is 28.57%.
Explanation:
To calculate the percentage of sugar in a mixture, the formula used is:
Percentage of sugar = (Mass of sugar ÷ Total mass of syrup) × 100
In this case:
- Mass of sugar = 4 kg
- Mass of water = 10 kg
- Total mass of syrup = 4 kg + 10 kg = 14 kg
Now substitute into the formula:
(4 ÷ 14) × 100 = 28.57%
This means that sugar makes up 28.57% of the total weight of the syrup.
Understanding this percentage is important in many areas including cooking, food science, and nutrition. In making syrups, understanding the concentration of sugar helps determine taste, thickness, and how the syrup interacts with other ingredients. For example, a higher sugar percentage results in a thicker syrup and a sweeter flavor. Conversely, a lower sugar percentage leads to a more diluted product that may not preserve well or taste sweet enough.
This kind of ratio is also essential in industrial food processing where recipes must be consistent. Errors in calculating percentages can affect the quality and safety of the product. In this specific case, knowing that 28.57% of the syrup’s mass is sugar helps maintain accuracy whether producing a small batch at home or a large quantity in a factory setting.
This calculation can be applied similarly to mixtures in chemistry, medicine, and manufacturing. The core idea is determining what portion of a total is made up of a specific component, which is key to quality control, dosage, and effectiveness in many disciplines.