You are interested in dissolving solid sugar crystals in your coffee solution (herefor referred simply as coffee). The maximum solubility of sugar in coffee is 150g/ml, and diffusivity of sugar in coffee can be assumed to be 1.510.5cm2/s. The average diameter of the sugar crystals is 0.8 mm (assuming spherical crystals) and at room temperature the density and viscosity of coffee is 1050kg/m3 and 1.1cP, respectively. Since most of the solvent is water, assume, a molecular weight of solvent of 18g/mol, density of 1000kg/m3 and viscosity of 1cP. The molecular weight of sugar is 342g/mol. Calculate the molar dissolution rate (mol/s) of a single sugar crystal before the crystal diameter decrease as it dissolves (i.e. t=0+t ) For this problem, you can use the following empirical relationship to calculate convective mass transfer coefficient: Sh=DABkLdp=2+0.44(Ndp2)0.504(DAB)0.355 In this relationship, dp is particle diameter and N=1.7, which is the revolutions per second you do when stirring your coffee