First, label 6 test tubes a-f. Next, place the 100 mL beaker on the digital scale and zero the scale. Measure 17.1 g of table sugar by putting it in the beaker. Then measure a total of 50 mL of distilled water by using a 25-mL graduated cylinder. Using the stirring rod, slowly add the 50 mL and stir until the sugar is completely dissolved. This is now a 1.0 M (molarity) solution. Label a short stem pipet “DW” (distilled water), which will be used throughout the experiments. Use the 25 mL graduated cylinder to measure 5 mL of distilled water and add that to test tube “a”. Dry the graduated cylinder and wash with distilled water after each step after this. Use the graduated cylinder to measure 1 mL of the 1.0 M sucrose solution and use the “DW” pipet to add 4 mL of distilled water to test tube “b”, which is now a .2 M solution. Then use the graduated cylinder to measure 2 mL of 1.0 M sucrose solution and add 3 mL of distilled water to test tube “c”, which this creates a .4 M solution. Measure 3 mL of 1.0 M sucrose and 2 mL of distilled water to test tube “d”, which then creates the .6 M solution. Measure 4 mL of the 1.0 M sucrose solution and 1 mL of distilled water to test tube “e”, which creates the .8 M solution. Finally, measure 5 mL of the 1.0 M sucrose solution and add to test tube “f”, creating the 1.0 M…