Materials:

13.7 grams of Sucrose

88.3 grams of water
2 Beaker
Stirring Rod
Weighing Scale
Hot Plate
Thermometer

Procedure
5(a). Weigh a 13.7g of Sucrose to a beaker carefully
Weight 88.3g of water to another beaker carefully
5(b). Heaten the beaker with 88.3g of water to 60C
Use the thermometer to measure the temperature of the water
5(c). once the temperature is 60C, Carefully remove the beaker to the
hot plate.
put the 13.7g of Sucrose to the hot water
Stir until the Sucrose are not visible in the water