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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)
Honey is a supercooled liquid when stored below its melting point, as is normal. At very low temperatures, honey does not freeze solid; rather its viscosity increases. Like most viscous liquids, the honey becomes thick and sluggish with decreasing temperature. At −20 °C (−4 °F), honey may appear or even feel solid, but it continues to ...
It corresponds roughly to the intuitive notion of a fluid's 'thickness'. For instance, honey has a much higher viscosity than water. Viscosity is measured using a viscometer. Measured values span several orders of magnitude. Of all fluids, gases have the lowest viscosities, and thick liquids have the highest.
Nectar is derived from Greek νέκταρ, the fabled drink of eternal life. [3] Some derive the word from νε- or νη- "not" plus κτα- or κτεν- "kill" [citation needed], meaning "unkillable", thus "immortal". The common use of the word "nectar" to refer to the "sweet liquid in flowers", is first recorded in AD 1600. [3]
In the United States and the United Kingdom, the term "fruit juice" is restricted to beverages that are 100% pure juice, whereas a "nectar" may be diluted (to a degree limited by regulations) with water and contain additives besides fruit juice, including natural and artificial sweeteners, and preservatives. [1]
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Agave nectar is made from the sap of Agave spp., including tequila agave (Agave tequilana). [2] Birch syrup is made from the sap of birch trees (Betula spp.). [3] Maple syrup, taffy and sugar are made from the sap of tapped maple trees (Acer spp.). [4] Palm sugar is made by tapping the flower stalk of various Palm trees to collect the sap.
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