110 PUBLIC HEALTH CHEMISTRY 



GOLDEN SYRUP : HONEY. 



Golden Syrup. When the syrups no longer yield 

 sugar they are made into treacle. Golden syrup or 

 invert-sugar syrup is also largely made from the sap of the 

 maple in Canada and U.S.A., thus saving the time and 

 fuel required to extract the sugar. The various drainings 

 from the crystallized sugar are called molasses. This passed 

 through a charcoal filter becomes bright and clear, and, 

 when concentrated to the required viscosity, forms golden 

 syrup. In the case of maple sap, it is first boiled, and 

 skimmed and strained while still hot, and the evaporation 

 is continued to a density of 1325, or equal to n lb. of sugar 

 to the gallon. It is then poured while hot into perfectly 

 clean pans or tins, which are then sealed to keep out the 

 air. Syrups of this strength will not granulate under 

 ordinary conditions. The steps of the process can be 

 gauged by a thermometer, the thin sap boiling at about 

 213 F., and a syrup of the desired strength at 235 to 

 240 F., giving a polarimeter figure of over 8o, for which 

 a bounty was at one time paid by the state of Vermont, 

 U.S.A. 



Molasses of inferior grades is used, when inverted, for 

 the manufacture of alcohol, for feeding cattle, or for fuel. 

 Sorghum juice is also a source of syrup. 



The chief adulterant of golden syrup is glucose, which is 

 added to thicken it to improve the appearance, and where 

 the syrup contains some crystallizable sugar, to prevent its 

 deposition. The presence of glucose is determined by the 

 polarimeter, the specific rotatory power of genuine golden 

 syrup being taken as + 16 , and of glucose syrup as + no, 

 then if a d be the observed rotation, the percentage of 

 glucose will be 



ioo(a d -i6) -7- (110-16) 



The reducing power of golden syrup is due to glucose and 

 invert sugars present. A second estimation, after inverting 

 any cane sugar present, shows how much, if any, is present. 

 A thirds after inverting for three hours, shows, if giving a 

 higher result than the second, the presence of maltose and 

 dextrin, which would confirm the presence of glucose or 

 starch-derived sugar. 



