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0 – Thin liquids: Unthickened, such as water or juice. Common thin liquids include coffee, tea, clear broth, clear juice, skim milk, 2% milk, and whole milk. 1 – Slightly thick (between 9 and 6 ml pour out of a 10ml syringe in 10 seconds) 2 – Mildly thick (between 6 and 2 ml pour out) 3 – Moderately thick (2 or less ml pour out)
This is a list of notable syrups.In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
Thickened pyrophoric agent, a pyrophoric replacement of napalm, is a triethylaluminium thickened with polyisobutylene. Fuel thickeners are mostly composed of the same thickeners as polar liquids (water), due to the fact that they are "bipolar", that is, they have a polar and an apolar group. The only change is in the orientation of these groups.
Maltose syrup. In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) [1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some mizuame are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars.
Nectar is a viscous, sugar-rich liquid produced by plants in glands called nectaries, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists, which in turn provide herbivore protection.
Mucilage is a thick gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion, with the direction of their movement always opposite to that of the secretion of mucilage. [1] It is a polar glycoprotein and an exopolysaccharide.
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
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