its viscosity
Heat makes atoms "dance around" a lot. They dance farther away from each other. This helps the syrup flow easily. Coldness makes the atoms stay closer together. That makes the syrup harder to flow.
yes the grade does affect maple syrup's flow each grade has a different density which can change the flow of the syrup
Makes it taste better and makes the syrup have that thick texture
QUEBEC makes a TON of maple syrup
It depends if waffle syrup or medicene syrup if waffle it makes it sweet if medicene it tastes terrible but makes u better
Yes, corn syrup is considered a high-viscosity liquid. Its thick, sticky consistency is due to the high concentration of sugars, which increases its resistance to flow. This characteristic makes corn syrup useful in various food applications, such as sweeteners and thickeners.
Thick syrup flows slowly due to its high viscosity. The higher the viscosity, the slower the flow.
Because water has lower viscosity (resistance to flow) than syrup does.
syrup
Syrup are chemical mixtures that has taste,liquid in form but some syrups are hard to flow or viscous.....
A person who makes syrup is called a sugar maker.
It makes it flow much more quickly.If you try heating up corn syrup and shampoo you will be able to see for yourself.