If a recipe requires 25g of sugar, the cake will still contain 25g of sugar after baking, assuming minor losses are negligible. In a chemistry context, 25g of sucrose translates to about 0.073 moles, using its molar mass of 342.3g/mol.
If a cake recipe requires 25g of sugar, the amount of sugar that the baked cake will contain is essentially the same. During baking, sugar changes structure through caramelization and reacts with other ingredients, but it doesn't get lost. Therefore, if a cake recipe starts with 25g of sugar, the cake should still contain 25g of sugar after baking, discounting any small amount that might be left in the mixing bowl or lost in other minor ways.
In a chemistry context, to calculate the number of moles of sucrose (C12H22O11) in a 25-g sample, we use the molar mass of sucrose. The molar mass of sucrose is approximately 342.3g/mol. Using the formula moles = mass/molar mass, we calculate moles as 25g / 342.3g/mol which gives us 0.073 moles of sucrose. This result is consistent with our rough estimate. Check your learning by practicing such calculations to get a deeper understanding of mole concept.