Speaking for US produce, grapes have a very high sugar level.
Next in line come dates, Prunes, raisins, figs, mangos, crabapples, pears, passion fruit, black current
low on the sugar totem pole are:
squash, gooseberry, lemons, blackberries, youngberries, dewberries, boysenberries, graperfruit, papaya,
red currents, raspberries, Logan berries, cranberries, Elderberries
Good source for this info is:
http:/www.honeycreek.us/brix.php
or search internet for "fruit brix"
organic fruits tend to have more sugar than non-organics.
Date fruit(61%).
Tinned fruit often has a wide variety of preservatives and added sugar. It is the sugar that has the highest potential for damaging one's health. To avoid the extra sugar, stick to fresh fruits.
The aqueous solution with the highest boiling point is the one with the highest concentration of solute particles, such as salt or sugar, dissolved in water.
You can get sugar from any tree, it comes in the form of sap. However, the sugar maple has the highest concentration of sugar and is the best for making maple syrup.
A lot of sodas are high in sugar. So are a lot of fruit juices as well. Fruits like oranges are high in sugar too.
What an interesting question! Observe the flowers to which the honey-eater birds are attracted. In New Zealand that would have flax towards the top of the list. Note bee preference is different, for they prefer flowers with the highest sugar concentration - Manuka, Thyme and Eualyptus have high sugar concentration, but are not attractive to birds because of the high viscosity.
Osmosis is the movement of water from an area of high water concentration to an area of low concentration across a permeable barrier. In this case, the area of high concentration is the fruit and the area of low concentration the air surrounding it, water will move down a concentration gradient into the air.
its sugar.
The highest concentration is in atmosphere. It is not on crust.
Muscle cells have the highest concentration of mitochondria.
The reacting sucrose solution color will depend on the concentration of the sucrose in solution. The higher the concentration, the darker the color: green is the least concentrated, to yellow/orange, red, and brown with the highest concentration.
Concentration of sugar in the water