Whether it be cooking, chemistry, or otherwise, I have never seen anyone make measurements in percent like that...

Like you have 100% sucrose (table sugar/processed sugar)
50% water, 50% of what? Do you want 1 hydrogen atom and 1/2 of an oxygen atom? Or do you want to add water at half by mass compared to sugar (i.e. if there was 200g sugar then you would add 100g water) or half by volume...

0.1% acid... Acid is not a substance and different acidic compounds will change the properties vastly... Like if it is 200 ml of water with 400 ml of sugar (why would you measure sugar in ml though) in it and I add 0.4g sulphuric acid then it will react way way way differently than if I added 0.4 ml of citric acid or 0.4 ml of nitric acid...