sugar into a t.t., pour over it 5 cc. of water, shake well, boil
for a minute, holding the t.t. obliquely in the flame, using for
the purpose a pair of wooden nippers (Fig. 3). If the sugar does
not disappear, add more water. When cool, touch a drop of the
liquid to the tongue. Evidently the sugar remains, though in a
state too finely divided to be seen. This is called a solution,
the sugar is said to be soluble in water, and water to be a
solvent of sugar.

(Fig 3.)

Now fold a filter paper, as in Figure 4, arrange it in a funnel
(Fig. 5), and pour the solution upon it, catching what passes
through, which is called the filtrate, in another t.t. that rests
in a receiver (Fig. 5). After filtering, notice whether any
residue is left on the filter paper. Taste a drop of the
filtrate. Has sugar gone through the filter? If so, what do you
infer of substances in solution passing through a filter? Save
half the filtrate for Experiment 5, and dilute the other half
with two or three times its own volume of water. Shake well, and
taste.

(Fig 4.)

(Fig 5.) We might have diluted the sugar solution many times
more, and still the sweet taste would have remained. Thus the
small quantity of sugar would be distributed through the whole
mass, and be very finely divided.

By other experiments a much finer subdivision can be made. A