what is/are the solution/s regarding the inflation of sugar?
108473
due to less production of sugarcane growth
607470
Actually, Meg, there are several different forms of "sugar", so you'd need to be a bit more specific.\n\nGranulated sugar that you buy in the store is processed cane sugar, properly named sucrose -- C12H22O11.  It has a molecular weight of 342.30 grams/mole, a melting point of 185-186 °C, and decomposes before boiling.  The density is 1.5805 grams/cm3.\n\nSeveral other forms of sugars are well known -- glucose, fructose, galactose, hexose, mannose, etc -- all in the larger family of carbohydrates.  You can find out more here:\n\nhttp://en.wikipedia.org/wiki/Carbohydrate
728881
The universe is expanding not all matter.  What matter is that the matter around my waistline is expanding due to the diminishing pumpkin pie in the frig! Swear Cuz!!  Next is the pecan pie.
629550
Its hard to tell for now because its still 2006, but at the end of the year you can use this link to calculate inflation.\n\nhttp://www.westegg.com/inflation/
492698
First the term "Inflation" is generally the difference expressed as a percentage of the increase in value of everything except the currency of a country. The reverse to this it takes more money to buy anything.\n\nThe reason that governments go to lengths to reduce the rate of inflation of a country to as low as possible is that should inflation increase then an economic spiral starts with the population buying less then industry must respond by shedding jobs and investing less. This in turn affects investors and they reduce there exposure by selling their investments then if unchecked inflation rises, the spiral goes around again and again.\n\nThis spiral starts by producing what is called a recession and then as inflation increases you enter an economic depression which puts stress,poverty and starvation on the population and the weakest are the most affected.\n\nWhen inflation is run away or "rampant" either a turn around by extremely conservative measures and years of recovery or an injection of funds by neighboring states to bring the value of the currency back to the value of everything else in the country at the cost of massive debt.\n\nGetting back to high inflation, if left for too long becomes what is called hyperinflation then strange things like you wait half a day in a line to just get a cabbage or need a wheelbarrow of money just to buy a loaf of bread and all of a sudden a new currency printed to manage the old. This aggravates the general population so much and generally leads to someone getting the blame (government), then civil instability followed by violence and revolt.
676413
I am currently trying to work with my body to prevent having to take insulin. I have brought my sugar has come down by walking. What I found surprising was that starches turn to sugar. If you are just reducing sweets, I found out, think again. If you have rice, have brown rice, whole wheat instead of white flour and I have just laid off the potatoes for now. It seems hard at first, but, one you find out where those sneaky buggers hide, it helps a lot. Booze turns to sugar too, especially beer. Watching the diet and walking really help. The walking especially works because it is a way of burning up excess sugar. Good Luck, I have reduced my sugar from 8 down to 6.2 in three months. Go to your pharmacist and see if he will go over your husband's medications and advise you if any could cause a higher sugar reading. Ask him to put this information in to the computer to avoid any meds that aggravate his situation.
326383
No , coz the sugarcane is treated with lot of antiseptics and purified while producing sugar. However some amounts remain which r allowed by the Hygeinic requirement Standards
741504
Vapor Pressure of Solutions\n\nA. \n\nAmount of the sugar present = 10.0g/ (342) = 0.0292397661 mol\nAmount of water present = 200g/ (18) = 11.11111111 mol\nThus, X(H2O), which signifies the fraction of water present,\n= 11.11111111/ (11.11111111 + 0.0292397661)\n= 0.9973753281\nAt 25 deg Celsius,\nVapor Pressure of Water is then = 0.9973753281 x 23.8\n                                                      = 23.73753281 Torr.\n\n\nB.\n\nAmount of Calcium Chloride = 49.4g/ (40.1) = 1.2319202 mol\nAmount of water = 150g/ (18) = 8.333333333 mol\nThus, X(H2O), which signifies the fraction of water present,\n= 8.333333333/ (8.333333333 + 1.2319202 )\n= 0.8712088294\nVapor Pressure of Water is then = 0.8712088294 x 23.8\n                                                      = 20.73477014 Torr.\n\n\nFREEZING POINT DEPRESSION/BOILING POINT ELEVATION OF SOLUTIONS\n\nA - NOTE: T(f) signifies T with the small f at its bottom right. Similarly, b(f) is an 'f' with a small f at its bottom right.\n\ndT(f) = change in freezing point\n\nChange in dT(f) = 5.48 - 3.77 = 1.71\nTherefore, from {c}\nb(f), which signifies the molality,\n= 1.71/ 5.12 = 0.333984375\n\nSince molality = (Amount of solute added)/ (mass of solvent/ kg),\n\nAmount of solute added = [500 x 10^(-3)]x(0.333984375)\n                                        = 0.1669921875mol\n\nThus, Mr of the unknown compound is 20.0/ (0.1669921875)\n= 119.7660819\n\nB\n\nChange in T(b) = (0.51) x {54.6/ [0.997x400x10^(-3)]}\n                         = 69.82447342\nsince  dT(f) = K x b(f) and\nmolality = (Amount of solute added)/ (mass of solvent/ kg).\n\nI am afraid I do not know how to proceed from here for I am not sure of the method to find the normal boiling point of a solution.
606454
You are unable to buy one pound of sugar at wholesale. The quantity you would need to purchase would be much greater than that.\n\nFor true wholesale prices on raw sugar check out the commodity markets and sugar contracts.\n\nThat is a place to start.
388409
You can take many physical and sensory measurements on the dried materials before and after the experiment, such as crystal structure, color, odor, density, pH, approximate hardness/strength (i.e., resistance to grinding). \nYou can measure the temperature it reached when boiling and look up the decomposition temperature in the Handbook of Chemistry and Physics if you can find a copy; probably can find something like it on web. Look up boiling point of solution and be sure you use one of the strengths you find in the actual solution; compare to actual boiling point.\nDepending on the type of sugar, you might be able to use Benedict's test for sugar (ref.)
539588
Something has to be done about the sugar intake. Obesity is becoming a hugh problem.
483492
Of the three answers given go with the second one.  Sugar is made through a process of washing, cooking, and crystallization into its final, refined form.  Any residual pesticide can be detected by standard testing techniques like gas chromatography.\n\nIs it possible that some miniscule amount of pesticide does get into the sugar?  Yes, but it is probably so low in concentration that it is way below government standards.  As for the drek about "invisible forces" keeping chemists from doing their jobs, take all such answers for the nonsense that they are.
582636
Try dissolving sugar in water then freezing it this is a solid solution. The solute is the sugar and the water is the solvent
622944
Why because if the government just printed more money then inflation would occur and it would cost 10 million dollars to buy bread.  Check out what happened to Germany during WWII.
894812
breathing, urea, ion content, temperature, water, sugar content (sorry , don't know the scientific terms)
703543
Mmmm... Salt....\n\nYou will get a super-saturated solution. Like the sugar they use to make rock candy, salt dissolves better in hot water. Saturated means it has as much solute (salt, in your question) in it as will possibly dissolve, so a saturated solution at 60 degrees celsius has quite a lot of salt in it!\n\nAs the saturated solution goes back to normal temperatures, it eventually reaches the point where there is MORE salt in solution than would normally dissolve. This is called a super-saturated solution. It still looks like it did before, except saltier than normally possible.\n\nSeveral things can happen to a super-saturated solution as it cools. Either it appears unchanged, or crystals start to grow like when you are making rock candy. You would see crystals around the edges and on the sides and bottom of the container. Some substances like sodium nitrate are so soluable that they can crystalize all at once when disturbed, which looks like the solution instantly froze solid. Table salt does not normally do this, so just write that it would go from saturated to super-saturated and crystals would form.
485893
Check on the internet for the ratios used by comercial factories, then prepare a solution from glycol and water in the given proportion. That's all!!!