38 BULLETIN 466, U. S. DEPARTMENT OF AGRICULTURE. 
CHANGES IN COMPOSITION AND COLOR FROM SAP SIRUP TO SUGAR 
SIRUP. 
The sirup from maple sugar has a more even color and flavor than 
sap sirup, due to the mixing of various grades of maple sugar. It 
is much darker in color than that of the original sap sirup, and the 
taste is greatly changed, although no comparative figures along this 
line are available. 
Ten samples of the sap sirup were collected and analyzed; a por- 
tion of the sirup was then concentrated in a glass vessel over a lamp 
to the sugaring-off point, stirred, and allowed to cool. The sugar 
so produced was again dissolved in water to the consistency of com- 
mercial sap sirup, filtered, and analyzed. In this additional con- 
centration, in most cases, very little precipitation occurred. There 
was enough, however, to make the sugar sirup cloudy, but this soon 
settled when allowed to stand. For comparison, the figures obtained 
on analysis were calculated to the dry basis. 
TaBLE XXIV.—Changes in color und composition from maple-sap sirup to maple-sugar 
SUUP. 
Kind of sirup. Color. | Sucrose. ae Ash. eects si ee Malice 
Per cent. | Per cent.| Per cent.| Per cent. 
10 93. §3 2.68 0.78 0. 28 2.19 0.75 
7 96. 80 93 .84 24 2. 26 84 
7 96. 64 “45 90 23 2.00 71 
9 95. 10 1.84 “94 40 2. 84 1.05 
i 74: 95.4 1.20 1.07 46 aa 1.16 
Sap sirup..--------------------- 9 95. 23 71 87 27 2. 28 ‘87 
8 94. 26 1.43 83 34 2. 56 85 
8 92. 93 2.63 “82 36 2.70 -87 
9+ 95.15 ‘81 80 26 1.93 69 
8 95. 82 1.10 82 3 1.99 73 
Waarizo eee. a s.2| 95.12] 1.48 87 31 2.39 86 
12 83. 03 8.86 77 22 2.04 | .62 
9 96.10 1.51 81 22 1.96 60 
9 96. 18 1.07 77 29 2.42 61 
9+ a4. 1s 3.46 80 23 2. 07 -63 
ny. 95. 1.49 88 20 -66 
Sugar sirup.---.-----+---+------ i Wd 94.90 1.40 85 3 2.11 59 
9 95.60 1.70 79 28 1.98 64 
9 92. 88 3.68 80 31 2.99 69 
bt 95.25 144 55 29 | 1.95 69 
9 96.11 1,32 83 23 | 2.09 74 
Waenieohe cs ho oes : 9.7 93.95 | 2.56 81 24 | 2.11 | 65 
Taking the individual determinations as given in Table XXIV, the 
color increases in every case, the average increase being two colors. 
If this concentration had been carried on under commercial con- 
ditions, the color would probably have been influenced to a greater 
extent, for the boiling in this instance was carried on under the best 
possible conditions, in glass apparatus. In concentration, the per- 
centage of sucrose has decreased in nearly all cases, while at the same 
time there is an increase in the percentage of invert sugar, showing 
that longer and higher heating tends to break down the sucrose. 
