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What else can I help you with?
How many grams of sugar in maple syrup?
About 12 grams of sugar in one tablespoon.
What is Relationship between sugar concentration in wine grapes and alcohol concentration of the wine made from the grapes?
Take the sugar level at time of harvest and times it by .55 to get the alcohol level. 24 brix of sugar equals 13.2%. So the higher the sugar the higher the alcohol. This is why some Zinfandel will have a higher alcohol level do to the fact that they can easily reach 29-31 brix.
What is the specific heat of liquid sucrose?
Don't know about liquid sucrose.... but the specific heat capacity of sucrose is 0.30. This means that 0.30 calories of heat are required to raise the temperature of one gram of sucrose by one degree celsius.You sure you don't mean a sucrose solution... rather than liquid sucrose? Seems unlikely to have pure liquid sucrose, and very likely to have a water-based sucrose syrup solution. If that's the case, then it depends a great deal on the concentration of the solution itself.According to the pdf (link to the left of this answer), the specific heat of sucrose solutions is:40% sucrose sugar syrup: 0.6660% sucrose sugar syrup: 0.74However, note that it's in very strange units: Btu/lb . °F
How many gallons in 55lbs of corn syrup?
To determine the number of gallons in 55 pounds of corn syrup, you need to know its density, which is approximately 11.7 pounds per gallon. Dividing 55 pounds by 11.7 pounds per gallon gives you about 4.7 gallons of corn syrup. Thus, 55 pounds of corn syrup is roughly equivalent to 4.7 gallons.
Sugar content in wine?
Wine contains very, very little sugar. Unless it's a sweet wine, then up to about 50g/L
Is all corn syrup high fructose corn syrup?
High fuctose corn syrup (AKA corn sugar), is considered a trans fat. Just so you know, the commercials on TV about HFCS not being all that bad is not true. It may have as many calories as sugar, but in case you didn't know, it is used to fatten chicken livers for slautering. I don't eat anything with high fructose corn syrup in it. If you read an ingridients list, anything with HFCS in the first half of the list is no good, the bottom half is O.K. I go to Trader Joe's. They have all natural, organic foods. Plus, you can get HEALTHY sweet snacks there. SORRY FOR MESSIN UP UR BRAIN WITH ALL THIS HEALTHY TALK!
Is high fructose corn syrup?
High fructose corn syrup is a caloric sweetener made from corn. It has a composition that is similar to sugar or sucrose. The are two types of high fructose corn syrup commonly used in foods and beverages. HFCS-55 is made up of 55% fructose with the other 45% mainly glucose. It is commonly used as a sweetener in soda. HFCS-42 is made up of 42% fructose and the remaining 58% is primarily glucose. It is used in condiments, baked goods and fruit-flavored beverages.
How many teaspoons of sugar in 55 grams of sugar?
That is about 14 teaspoons.
What is HFCS?
HFCS stands for high fructose corn syrup. There are two main types of HFCS used in foods and beverages: HFCS-55 and HFCS-42. The numbers represent the amount of fructose in the product. HFCS-55 is composed of 55% fructose with the rest mainly glucose. HFCS-42 is 42% fructose with the rest mainly glucose. HFCS-55 is equally sweet as sugar and is used in sodas and other carbonated beverages as a replacement for sugar. HFCS-42 is slightly less sweet and is used in condiments, dairy products and baked goods. High fructose corn syrup has 4 calories per gram, which is the same as other carbohydrates and caloric sweeteners like sugar, honey, fruit juice concentrates, fructose, etc.
Difference between high fructose corn syrup and invert sugar?
Functionally there is no difference. Both are ~50% glucose and ~50% fructose (HFCS can vary between 92% fructose and 42% fructose, most HFCS used in food is between 42% and 55% fructose, the balance being glucose). The following descriptions are by necessity simplified, but will serve to demonstrate the important aspects of the production of the two products. Invert sugar is sucrose (a molecule of fructose bonded to a molecule of glucose) mixed with a bit of water and heated. The water and heat cause a splitting of the sucrose molecule called hydrolysis. Often catalysts are added to speed the splitting, acid being a common catalyst (lemon juice, cream of tartar, etc.). The resulting syrup is free glucose and fructose in a bit of water. HFCS is made by taking corn starch (starch is a long chain of glucose molecules) and splitting it up into glucose. This is done by enzymes. The result from this is corn syrup, much like the corn syrup you can purchase in a supermarket. To turn the corn syrup into high fructose corn syrup it is mixed with a another enzyme which changes the glucose into fructose. The resulting syrup is usually 92% fructose. Fructose is much sweeter than glucose (~1.8 times as sweet). To make a syrup that resembles the sweetness of invert sugar the 92% (HFC92) HFCS is mixed with corn syrup to get a final percentage of fructose around 42%-55% (HFC42 and HFC55). All the enzymes used in the process are removed before the syrup is used in food. While the two processes are different, it is obvious that the final product is virtually, and metabolically, identical. Jonathan Davey A.O.S. Culinary Arts, B.S. Food Science
What is high fructose corn syrup?
High fructose corn syrup is a caloric sweetener made from corn. It has a composition that is similar to sugar or sucrose. The are two types of high fructose corn syrup commonly used in foods and beverages. HFCS-55 is made up of 55% fructose with the other 45% mainly glucose. It is commonly used as a sweetener in soda. HFCS-42 is made up of 42% fructose and the remaining 58% is primarily glucose. It is used in condiments, baked goods and fruit-flavored beverages.
What is the sugar content of a glass of pastis and a glass of gin?
Gin contains no sugar, carbs, sodium, or fat.
