In making raspberry jelly, 887 g of raspberry juice is combined with 930 g of sugar. The mixture starts at room temperature, 23.0°C, and is slowly heated on a stove until it reaches 220°F. It is then poured into heated jars and allowed to cool. Assume that the juice has the same specific heat as water. The specific heat of sucrose is 0.299 cal/g·°C. Consider the heating process.
How much energy does the mixture absorb?
What is the minimum change in entrop of the jelly while it is heated?