Passage I
As a polyol (a natural sweetener) dissolves in water, the temperature of the solution that forms changes over time. Table 1 shows the change in temperature of each of 4 polyol solutions over the first 6 sec of formation. Each solution was formed by dissolving 0. 5 kg of a polyol (either xylitol, maltitol, erythritol, or isomalt) in 1 L of water.
The sweetness of a food containing a polyol is related to the polyol's solubility (maximum percent by mass of the polyol that can dissolve in water kept at a constant temperature). Table 2 shows, for each of the 4 polyols, the relative sweetness and the solubility in water at 4 temperatures.
Tables adapted from H. Mitchell,ed. , Sweeteners and Sugar Alter-natives in Food Technology. ©2006 by Blackwell Publishing.
2. Based on Table 1, if the temperature of the erythritol solution had been recorded at 7 sec, it would most likely have been closest to which of the following?
Your Answer is
Correct Answer is H
Explanation
According to the trend of the first 6s in Table 1, it can be seen that the value of erythritol at 7s should be 1 to 2 units lower than the value of 25.0 in the sixth second, and only H is the most suitable