The solubility of sugar is 203.9 g/100 g H2O at 20°C. To make candy from crystallized sugar, 300.0 g of sucrose is dissolved in 75 g of water at 100°C.

To the nearest gram, how much sugar crystallized out of the saturated solution when it cooled to 20 C?

a 96 g
b 104 g
c 196 g
d 147 g