Fuvest 2020-Q1
Código FV20-E0001-I
VIEW:407 DATA:2020-03-20
In China, a shop specializing in coffee offers a different option to sweeten the drink. The so-called sweet little rain consists of a cup of coffee over which hangs a cotton candy, basically composed of sucrose, which gives the impression that there is a cloud hovering over the coffee. The hot coffee is then added to the cup and, after a while, droplets begin to drip onto the drink, simulating a sweet rain. The addition of hot coffee initiates the described process, since
1 the temperature of the coffee is sufficient to liquefy the sucrose of the cotton candy, causing it to drip in the form of liquid sucrose.
2 the water vapor coming out of the hot coffee will condense on the surface of the cotton candy, dripping in the form of pure water.
3 sucrose that evaporates from hot coffee condenses on the surface of the cotton candy and drips as a solution of sucrose in water.
4 the water vapor meets the cotton candy and solubilizes sucrose, which drips as a solution of sucrose in water.
5 the water vapor meets the cotton candy and vaporizes sucrose, which drips in the form of a solution of sucrose in water.
When the cotton candy is produced, the sucrose is heated, and it melts and with the rotation of the machine, sucrose filaments are gathered in a solid object.
When heating is high, the water concentration is low, as the water evaporates at 100 degrees Celsius at room temperature and pressure. But sucrose melts at 186 degrees celsius.
When the coffee is hot, it gives off steam that joins the cotton candy, which is composed of sucrose. Sucrose is soluble in water. When we add sugar with water, in small amounts, that is, in a concentration below 1.97 kg per liter of water, then the sucrose sugar is dissolved. Thus adding to the water liquid.
And so the drops of water with sugar fall on the coffee, sweetening the coffee.
So option 4 is the right one. See that the water vapor does not exceed 100 degrees Celsius, never being able to liquefy or vaporize sucrose, which liquefies at 186 degrees Celsius.
1 the temperature of the coffee is sufficient to liquefy the sucrose of the cotton candy, causing it to drip in the form of liquid sucrose.
2 the water vapor coming out of the hot coffee will condense on the surface of the cotton candy, dripping in the form of pure water.
3 sucrose that evaporates from hot coffee condenses on the surface of the cotton candy and drips as a solution of sucrose in water.
4 the water vapor meets the cotton candy and solubilizes sucrose, which drips as a solution of sucrose in water.
5 the water vapor meets the cotton candy and vaporizes sucrose, which drips in the form of a solution of sucrose in water.
When the cotton candy is produced, the sucrose is heated, and it melts and with the rotation of the machine, sucrose filaments are gathered in a solid object.
When heating is high, the water concentration is low, as the water evaporates at 100 degrees Celsius at room temperature and pressure. But sucrose melts at 186 degrees celsius.
When the coffee is hot, it gives off steam that joins the cotton candy, which is composed of sucrose. Sucrose is soluble in water. When we add sugar with water, in small amounts, that is, in a concentration below 1.97 kg per liter of water, then the sucrose sugar is dissolved. Thus adding to the water liquid.
And so the drops of water with sugar fall on the coffee, sweetening the coffee.
So option 4 is the right one. See that the water vapor does not exceed 100 degrees Celsius, never being able to liquefy or vaporize sucrose, which liquefies at 186 degrees Celsius.
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fuvest 2020 chemistry solubility concentration