The solubility of sugar is 203.9 g/100 g h2o at 20°c. to make candy from crystallized sugar, 300.0 g of sucrose is dissolved in 75 g of water at 100°c. to the nearest gram, how much sugar crystallized out of the saturated solution when it cooled to 20 c? a 96 g b 104 g c 196 g d 147 g