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Experiment 9:
Sand sugar, brown sugar, sugar candied sugar, icing sugar
A lot of different types of sugar are available for kitchen use:
* Left: Put 1-gram samples of sand sugar (SZ), brown sugar (BZ), "hail sugar" (HZ),
   white (KW) and brown (KB) candied sugar and icing sugar (PZ) into 6 labelled vials:
   1 g of icing sugar needs much more space than 1 g of the other samples. Its tiny grains are
   situated less dense to each other than those of the other sugars.
* Middle: Add 22 drops of water (= 1 ml) to the sugars in each vial:
   Now all samples have the same volume.
* Right: All sugars have been dissolved by warming and shaking.
Remember: During dissolution the sugar particles move together their density increases.