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  2. Maple syrup - Wikipedia

    en.wikipedia.org/wiki/Maple_syrup

    A sugar maple tree. Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), [3] [4] the black maple (), [3] [5] and the red maple (), [3] [6] because of the high sugar content (roughly two to five per cent) in the sap of these species. [7]

  3. Maple sugar - Wikipedia

    en.wikipedia.org/wiki/Maple_sugar

    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]

  4. Isotopic analysis by nuclear magnetic resonance - Wikipedia

    en.wikipedia.org/wiki/Isotopic_analysis_by...

    IRMS is the official AOAC technique used for the average ratio 13 C/ 12 C (or δ 13 C) of sugars or ethanol, and the official CEN and OIV method for the 18O/16O in water. The SNIF-NMR method (Site-Specific Natural Isotope Fractionation studied by Nuclear Magnetic Resonance) is able to determine, to a high level of accuracy, the isotopic ratios ...

  5. New Science Could Save the Maple Syrup Industry From a ... - AOL

    www.aol.com/lifestyle/science-could-save-maple...

    Discover how scientists and sugar makers employ innovative techniques to revolutionize maple syrup production and fortify the crop against climate change.

  6. Acer saccharum - Wikipedia

    en.wikipedia.org/wiki/Acer_saccharum

    The sugar maple is one of the most important Canadian trees, being, with the black maple, the major source of sap for making maple syrup. [24] Other maple species can be used as a sap source for maple syrup, but some have lower sugar content and/or produce more cloudy syrup than these two. [24] In maple syrup production from Acer saccharum, the ...

  7. Reverse osmosis - Wikipedia

    en.wikipedia.org/wiki/Reverse_osmosis

    In 1946, some maple syrup producers started using RO to remove water from sap before boiling the sap to syrup. RO allows about 75–90% of the water to be removed, reducing energy consumption and exposure of the syrup to high temperatures.

  8. List of foods made from maple - Wikipedia

    en.wikipedia.org/wiki/List_of_foods_made_from_maple

    As the sap boils, the water is evaporated off and the syrup left behind. 40 litres (8.8 imp gal; 11 US gal) of maple sap are required to be boiled to produce only 1 litre (0.22 imp gal; 0.26 US gal) of pure syrup.

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

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