For corn syrup: it is fructose and glucose - C6H12O6
Canadian maple syrup: Twenty-three phenolic compounds were isolated from a butanol extract of Canadian maple syrup (MS-BuOH) using chromatographic methods. The compounds were identified from their nuclear magnetic resonance and mass spectral data as 7 lignans [lyoniresinol (1), secoisolariciresinol (2), dehydroconiferyl alcohol (3), 5′-methoxy-dehydroconiferyl alcohol (4), erythro-guaiacylglycerol-β-O-4′-coniferyl alcohol (5), erythro-guaiacylglycerol-β-O-4′-dihydroconiferyl alcohol (6), and [3-[4-[(6-deoxy-α-l-mannopyranosyl)oxy]-3-methoxyphenyl]methyl]-5-(3,4-dimethoxyphenyl)dihydro-3-hydroxy-4-(hydroxymethyl)-2(3H)-furanone (7)], 2 coumarins [scopoletin (8) and fraxetin (9)], a stilbene [(E)-3,3′-dimethoxy-4,4′-dihydroxystilbene (10)], and 13 phenolic derivatives [2-hydroxy-3′,4′-dihydroxyacetophenone (11), 1-(2,3,4-trihydroxy-5-methylphenyl)ethanone (12), 2,4,5-trihydroxyacetophenone (13), catechaldehyde (14), vanillin (15), syringaldehyde (16), gallic acid (17), trimethyl gallic acid methyl ester (18), syringic acid (19), syringenin (20), (E)-coniferol (21), C-veratroylglycol (22), and catechol (23)]. The antioxidant activities of MS-BuOH (IC50 > 1000 μg/mL), pure compounds, vitamin C (IC50 = 58 μM), and a synthetic commercial antioxidant, butylated hydroxytoluene (IC50 = 2651 μM), were evaluated in the diphenylpicrylhydrazyl (DPPH) radical scavenging assay. Among the isolates, the phenolic derivatives and coumarins showed superior antioxidant activity (IC50 < 100 μM) compared to the lignans and stilbene (IC50 > 100 μM). Also, this is the first report of 16 of these 23 phenolics, that is, compounds 1, 2, 4−14, 18, 20, and 22, in maple syrup.
what is the solute and solvent in corn syrup
Solution: Dextrose 5% in water for injection.Solute: DextroseSolvent: Water for injection.
sugar
The solute is the extract of maples and the solvent is water.
In a syrup, the solute is typically the sugar or sweetener dissolved in the liquid, while the solvent is usually water or another liquid that serves as the medium for the dissolution. The concentration of the solute in the solvent determines the sweetness and viscosity of the syrup. For example, in a simple sugar syrup, sugar acts as the solute, and water is the solvent, creating a sweet, viscous solution commonly used in beverages and desserts.
Solvent: Most Abundant (Milk) Solute: Least Abundant (Chocolate Syrup)
Syrup is a solution (which consists of sugar and other flavoring agents dissolved in water).
Syrup is a solution (which consists of sugar and other flavoring agents dissolved in water).
the solute is water and sugar and solvent is sap
Solvent= Water Solutes: Instant coffee powder, Sugar
Cordial is typically a solute, as it is a concentrated syrup or sweet liquid that is dissolved in a solvent, such as water or alcohol, to make a flavored beverage.
Water is the solvent, and there are several solutes, the main one being sugar.