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It is ingested quickly in the mouth, Your blood glucose will rise, then return to normal, it is a quick carb for energy, this is used in an emergency situation for a diabetic who's blood sugar is low or going into a hypoglycemic episode and will prevent shock

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For all maple trees you need 40 - 50 gallons of maple sap to make one gallon of syrup. No more or no less. You have to have almost exactly that much.

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One kilogram, since 1 litre = 1 kilogram

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Sirop d'érable.

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Maple syrup production goes so far back in history that most historians accept the idea that Native Americans taught it to the early settlers of Canada and New England. Basically Native Americans noticed at some point that the springtime sap of sugar maple trees was slightly sweet. In order to concentrate this sweetness into a usable source of energy, they came up with the idea of collecting the sap and boiling off most of the water. A just reward for surviving the winter in the northeast!

For more information, see the Related Links below.

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solid

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Any local health food store, organic market, or larger chain that carries these classifications of food and supplements. Use your local yellow pages, or online local search engine to find these types of stores.

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> About 11 lbs

To be legally labeled Maple Syrup, the syrup must have a minimum BRIX reading of no less than 66. That would mean a minimum weight per gallon of 11.1382 lbs or 11lbs 2.2 oz.

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I highly doubt it, I have lite syrup in my pantry that I use on a weekly basis unrefrigerated and it even says on the bottle it doesn't have to be placed in the fridge. You should be fine.

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a quart of maple syrup weighs 2 lbs.12.5 oz.

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More than 70% of the world's supply of maple syrup comes from Canada and that it takes approximately 40 gallons of sap to make 1 gallon maple syrup. The Canadian flag, red and white, has the leaf of the suger-maple. This tree is strong, tenacious and able to grow in other tree's shawdows. History does say that the North American Indians were the first to discover "sinzibuckwud", the Algonquin word for maple syrup, meaning literally "drawn from wood." The Iroquois called March's on-going, off-again cold period the "maple moon" or "sugar month." They would make V shaped incisions in the trees, the insert reeds or concave pieces of bark to run the sap into buckets made from birch bark. In Ojibway legend, Nanabush rewarded the sugar maples for hiding Nokomis (grandmother of the fabled magician Nanabush) from a band of evil windigo spirits by giving them a sweet, strong flowing sap. Ontario is an important maple producing province and has the 4th largest maple syrup production in the world following Quebec, Vermont and New York State. In 1993, Ontario's maple industry produced the most valuable maple syrup crop on records, having a farm gate value of aboout 20.9 million dollars. There are about 20,000 maple syrup producers in North America. Maple syrup is only produced in North America. Canada produces 70% of the world supply of syrup; the United States almost 30%. Marcy

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An egg without its shell will get smaller in a concentrated solution because water is taken from the egg into the solution. Remember osmosis.

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Xarope de Ácer

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Vermont.

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yes

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No, molasses is a thick syrup that is a by-product from processing sugar from sugar beets or sugarcane. Maple syrup is made from the sap of maple trees that has been boiled down. Both are quite tasty :-)

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50

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It's possible, as it seems that the art and science of tapping maple trees is something that was founded in North America, not anywhere else in the world. The white immigrants would've thus learned to make maple syrup from the aboriginals like the Iroquois, Algonquins and/or Mohicans.

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You go crazy that's what.

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No it is not, the flavours are totally different

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no elmira Ontario Canada whoohoo

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Mold on maple syrup is a very common and easily fixed problem. Syrup will mold no matter how you store it - freezing and refrigerating will postpone it but you might find mold anyway.

First, skim as much mold off the top of the syrup as you can.

then, pour the syrup into a saucepan and slowly bring to *just* a boil. turn it off and let it cool without disturbing it for a few minutes, then skim the surface again.

you can repeat this if there is a lot of mold floating around, or if the surface mold got mixed into the syrup. Just remember to let it cool and then heat slowly WITHOUT STIRRING. and dont let it boil, that will thicken it up and make it prone to crystallizing (you'll get maple sugar instead of maple syrup)

Sterilize the container the syrup was originally in and pour the cooled syrup back in.

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MSUD occurs when a persons metabolism cannot break down certain proteins and amino acids. These chemicals, especially, are leucine, isoleucine, and valine. In a result of this, when a person with MSUD urinates, it can smell like maple syrup.

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Boil it to "hard crack stage" (you really need a sugar therometer for this), pour into a greased baking tray and leave to cool completely. Then hit it hard with a rolling pin to get it to shatter into crystals.