What is the boiling point of sugar solution at atmospheric pressure ? How do we calculate boiling point elevation of sugar solution?

The boiling point of a sugar solution at atmospheric pressure (1 atm or 101.3 kPa) will be higher than that of pure water due to the phenomenon known as boiling point elevation. The boiling point elevation occurs when a solute, such as sugar, is dissolved in a solvent, such as water.

To calculate the boiling point elevation of a sugar solution, you can use the following formula:

ΔT_b = i * K_b * m

Where:

ΔT_b is the boiling point elevation (the increase in boiling point)
i is the van't Hoff factor, which represents the number of particles the solute dissociates into. For sugar (sucrose), it is usually 1 because sugar does not dissociate into ions when dissolved in water.
K_b is the ebullioscopic constant, a constant specific to the solvent. For water, K_b is approximately 0.512°C kg/mol.
m is the molality of the solution, which is the number of moles of solute per kilogram of solvent.
Once you've calculated the boiling point elevation (ΔT_b), you can add it to the boiling point of pure water (which is 100°C at 1 atm) to find the boiling point of the sugar solution.

Keep in mind that the actual boiling point elevation will depend on the concentration of sugar in the solution.