- There was a question about how we should prepare jam for titration. I wrote that we should add water first to make it less dense (and so easily dropped from the pipette) and then stirred to ensure the complete dispersal of the jam in the water. Is it correct ? Also they asked us about controlling a variable in the jam making process. I said the amount of sugar added. Its controlled by adding the same mass of sugar . What did you guys write ?
Have you done any of these?