Please help ASAP :( pleaseee ty

Margaret wants to make an orange flavored drink by stirring powdered drink mix into a glass of water. she doesn't like drinks that have small clumps of powdered solid in them, so she wants the drink to be a perfect solution. what factors should margaret not consider when deciding how much powder to add to her glass of water?

If i can still dissolve more sugar into the solution at a certain temperature what would i call that solution

Which class of molecules functions as chemical signals? hormones water carbohydrates proteins