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Acer saccharum, the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada and the eastern United States. [3] Sugar maple is best known for being the primary source of maple syrup and for its brightly colored fall foliage. [4]
Acer floridanum (syn. Acer saccharum subsp. floridanum (Chapm.) Desmarais, Acer barbatum auct. non Michx.), commonly known as the Florida maple and occasionally as the southern sugar maple or hammock maple, is a tree that occurs in mesic and usually calcareous woodlands of the Atlantic and Gulf coastal plain in the United States, from southeastern Virginia in the north, south to central ...
A member of the Aceraceae (maple) family, Acer leucoderme can be most easily differentiated from its closest cousin, Acer floridanum (Florida maple or Southern sugar maple), by its leaves and size. The leaves of the chalk maple are generally smaller, 5-8 cm across, with 3 to 5 lobes, whereas the leaves of the Florida maple are larger, up to 11 cm.
Acer grandidentatum, commonly called bigtooth maple or western sugar maple, [2] [3] is a species of maple native to interior western North America. It occurs in scattered populations from western Montana to central Texas in the United States and south to Coahuila in northern Mexico .
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. [10] Once almost all the water has been boiled off, all that is left is a solid sugar. [10] By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. [11]
Aceraceae (maple family) Acer floridanum: Florida maple; southern sugar maple Aceraceae (maple family) Acer barbinerve: bearded maple Aceraceae (maple family) Acer buergerianum: trident maple Aceraceae (maple family) Acer caesium: Himalayan maple Aceraceae (maple family) Acer campbellii: Campbell's maple Aceraceae (maple family) Acer campestre ...
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Candy varieties are influenced by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. [1] Simple sugar or sucrose is turned into candy by dissolving it in water, concentrating this solution through cooking and allowing the mass either to form a mutable solid or to recrystallize. [1]
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