During baking, sometimes dough spills over the sides of the bread pan. this may occur because
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Solute potential of a solution is calculated using the formula,
Ψ
Where,
Ψis the solute potential of the solution,
<em>i</em> is the degree to which the solute ionizes(ionization constant) in solution = 1, as sucrose is a nonelectrolyte.
C is the concentration of the solution in molarity = 0.5 M
R is the gas constant or the pressure constant = 0.0831 L.bar/(mol.K)
T is the temperature in Kelvin scale =
Calculating the solute potential of the surrounding sucrose solution:
Ψ
= -(1 * 0.5 M * (0.0831 L.bar/(mol.K))* 303 K)
= 12.6 bar
Therefore, the solute potential of the surrounding solution is 12.6 bar