Most foods that are not-potentially hazardous - including syrup - would be labeled with something similar to a "best by", "best if used by" or "use by" date rather than an expiration date. Depending on how it has been stored, it could still be good beyond the labeled date, but will not be of prime flavor, texture or appearance. Manufacturers will not guarantee the quality of the product beyond that date.

Molasses has a much, much stronger flavour than Karo (Dark Karo, that is, light Karo has a completely different flavour) but other than the taste of the final product, it should not effect the recipe much. Because of the flavour difference, though, I would cut the amount used by at least half, if not more, if I thought the recipe would still be OK.

You can pour it on your food

actually, corn oil doesn't release hydrogen or hydroxide ions in water because it doesn't even mix with water.

However, i recently conducted an experiment to find the pH of corn oil using special litmus paper and found it to to be 6.

Hope this helps!

ACH Food Companies, Inc., the conglomerate that owns and markets Karo syrup, says, "Karo syrup is safe to eat for an indefinite period of time, whether it has been opened or not opened. Light corn syrup may turn slightly yellow with age, but this is normal and not harmful. Storage conditions affect product quality. Before or after opening, Karo syrup may be stored at room temperature. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour."

This is a thick, sweet syrup that's popular in America, but hard to find in other countries. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar. There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. 'Karo' is a well-known brand. The Substitutes Are: golden syrup (Substitute measure for measure) OR honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)<br>

It is not known how much corn syrup costed in the 1920's. Today corn syrup cost around 3 dollars.

no because sweets are not good for the braces my friend has them and she says that the sweets are bad and you cant chew gum or and with lemons and more ..... if you eat sweets with sugar in them, the cement will eventually degrade and the braces will fall off

it lovely to put on pancakes. check out some recipies on the internet or in a cook book

No, syrup is not honey. Honey is a natural substance created by bees. Of course, you can use honey in place of syrup; many people do.

The density of 100 percent maple syrup is 1,37 g/cm3.

No it is not, the flavours are totally different

10 calories in 1 tablespoon

No, and some have codeine and some don't. It depends on the ending letters, such as ac is including codeine.

I'm not sure about paracetemol whether you made a typo or not. I believe the correct way to write it is 'paracetamol'. It is also called acetaminophen. It's a pain-reliever and fever reducer.

I sure hope you haven't been using that for birth control. If you have, then good luck.

pure maple syrup is basically "blood" of the maple tree. regular syrup is just a bunch of sugar and other chemicals.

Syrup is a mixture.

Glucose or mannose or fructose are interconverted in presence of base. The common intermediate is the formation of an enediol, CH(OH)=CH(OH)--- , between C1 and C2. This rearrangement is also known as Lobry de-Buryn Van Ekenstein rearangement.

• Because it makes it more valuable by converting the starch syrup into sugar syrup.

Most pancake syrup is corn syrup with flavoring added. The only issue would be if the flavoring is a problem in a given recipe.

salbutamol

svolach suka