At 35°C, 50 gram of sugar can be dissolved in 100 mL of water. What will be observed when the temperature drops to 20°C ?

At a particular temperature, when no more solute can be dissolved in a solution, then such solution is known as the saturated solution.

The amount of solute dissolved in a solvent at a particular temperature, is known as the solubility. With increase in temperature, solubility increases and vice-versa.

Therefore, on decreasing the temperature, less amount of sugar will be soluble in 100 mL of water, and thus extra sugar precipitates out from the saturated solution.