Compare the change to the boiling point when going from 40 to 50 percent sugar to the change when going from 80 to 90 percent. Which 10 percent increase in concentration has the larger change in...

Compare the change to the boiling point when going from 40 to 50 percent sugar to the change when going from 80 to 90 percent. Which 10 percent increase in concentration has the larger change in boiling point?

Do you think this makes it easier or harder to accurately use a thermometer for judging sugar concentration when the value is low (as when making a simple syrup made with 50 percent sugar)? Explain why