Basic question...temps for adding sugar & yeast?

I've seen several different recipes for soda and they differ a lot. What is the minimum temperature you should get your extract, water, sugar mixture up to in order to disolve the sugar well (I'm assuming that's why you heat it up... right)?

What is the max temperature that mixture should be at before adding the yeast?

Do you need to cool the mixture more before bottling with yeast carbonation or can you bottle right after adding the yeast.

Thank you for all of your help for someone new to this.

When I made soda, I used extracts. I used water that was about 80 degrees (the sugar disolves very easy.) Add the yeast to the mixture and bottle.