Maple Syrup

An element is an element and can not, in anyway, be separated.

positive: everyone get to have maple syrup! yumm!

negitive: it takes work to do it! boo!

sugar

Maple syrup is a solution because all the ingredients (chemicals) are dissolved in water.

Well, honey is a natural inhibitor of bacteria , but I imagine the yeast will bloom if the conditions are right. Maple syrup has the sugars , but not the ant-bacterial propeties of honey, and will brown better.

40 gallons of sap per gallon of syrup

Promethazine HCl 3.6 mg per 5 ml

Codeine Phosphate 9 mg per 5 ml

Ephedrine HCl 7.2 mg per 5 ml

The density of maple syrup typically ranges from about 1.32 to 1.37 grams per milliliter (g/mL). This density can vary slightly depending on the specific concentration of sugars in the syrup. Generally, pure maple syrup is denser than water due to its high sugar content.

Sirop D'Érable is the french translation for Maple Syrup. Canadian Grade B would be No. 1 Medium. Maple Syrup comes in many grades.

So Sirop d'érable no. 1 médium would be grade B syrup but it has to have the "medium".

Hope that helps.

Wow, molasses has a much stronger and different flavor than maple syrup. Sugar wise it depends on the grade of maple syrup, some are much thicker than others. Honey, golden syrup (cane syrup), corn syrup or simple syrup (50/50 sugar/water) are probably better substitutes. However, for grade A dark amber maple syrup you could if you wish substitute equal amounts of Barbados molasses (best grade) or about 2 tablespoons of blackstrap (worst grade) molasses for 3 tablespoons.

about 1000$

The country is Canada.

There is a disease called Maple Syrup Urine Disease that is associated with mental retardation, but this has nothing to do with eating maple syrup. It is caused by a missing enzyme due to a genetic defect resulting in substances in the urine that make it smell like maple syrup. This is a disease people are born with. It is not acquired and has nothing to do with diet.

There is only a very slight tendancy for darker maple syrups to have slightly higher levels of some minerals than lighter syrups. It is not statistically significant in most cases. Darker maple syrups do tend to have higher invert sugar levels and a stronger flavor than ligher colored maple syrups.

The classes of maple syrup are divided primarily by color and flavor. In general, the darker the color, the strong the flavor. The Grade A color classes go from light amber (Fancy), medium amber, dark amber (from light to dark). Grade B is darker still. A common misconception is that darker color means thicker syrup -- this is not the case. All pure maple syrups have close to the same density (typically 66-67% sugar solids).

evaporation

Quebec, Canada

Vermont

Ketchup and Maple Syrup

About 200 calories per serving.

True. By most laws and regulations, pure maple syrup must be produced simply by concentrating (by boiling or reverse osmosis/boiling) pure maple sap.