During evaporation, sap is concentrated to the desired sugar content and the distinctive maple color and flavor also develop. Chemical changes that occur during heating cause the color and flavor to develop. Boiling time and microorganisms in the sap cause syrup to darken. Reducing boiling time and killing microorganisms through UV treatment can help to produce lighter colored syrup.

This will vary depending on sugar content of the sap. The "Rule of 86" is used to calculate the gallons of sap needed to produce one gallon of syrup. It states that the number of gallons of sap you need to produce one gallon of syrup is equal to 86 divided by the percent sugar.

This depends on the size and efficiency of the evaporator. A small evaporator (2 feet x 6 feet) may boil 25 gallons per hour and a large evaporator (6 feet x 18 feet) 380 gallons per hour.

Syrup that is improperly packed will mold, sour, or ferment. Syrup must be packed at 180oF and at a minimum of 66 Brix to avoid spoilage.

Maple syrup is made from the sap of the sugar maple tree. After collecting the sap, it is boiled until it's thick and syrupy. Maple syrup is graded according to color and flavor. Generally, US grades are: Fancy or Grade AA, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasses-like flavor.

Cane syrup is made from sugar cane. This thick, extremely sweet syrup is used in Caribbean and Creole cookery and is available in shops specializing in those cuisine's.

Like molasses, this is a syrup that remains after the crystallizable sugars have been removed. However, since the syrup is removed later in the refinement process, it doesn't have as heavy a taste or color as molasses. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweeteners.

Corn Syrup is a thick, sweet syrup created by processing cornstarch with acids or enzymes. It comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness. Dark corn syrup, because it has caramel favor and coloring added to it, has a deeper color and a stronger flavor. Corn syrup is particularly popular as an ingredient in frostings, candies, jams and jellies because it inhibits crystallization. It's also used as a pancake syrup.

Maltitol syrup is a low glycemic sugar alcohol that sweetens Frutels. Frutels are low glycemic to allow the vitamins to work. If you have a sensitive stomach, maltitol may have a mild laxative effect. If you experience this, you should take your Frutels with food, or yogurt. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

SAP is an acronym for Satisfactory Academic Progress. It is our goal that all of our students graduate in a timely manner. In order to do this, we have to make sure that each year you are “progressing” toward graduation by earning the minimum number of academic hours and GPA. Each student enrolled full time must earn a minimum of 24 hours each year. Part-time students must earn the number of hours that they attempt.

HFCS is a liquid mixture of about equal parts of glucose and fructose from cornstarch. Same sweetness as sucrose.

Maple syrup must meet exacting standards for purity. High quality Grade A syrup can be made only by the evaporation of pure maple sap, and by weight may contain no less than 66 percent sugar (Brix). Grade A maple syrup is classified according to its color. The darker the syrup, the stronger the maple taste.

The overwhelming majority of maple syrup is produced in forests where no herbicides or pesticides have been applied. Therefore, most maple syrup would be considered organic. The requirements are stated by the particular organic certification organization, but generally state no use of substances (for example, fertilizers or pesticides) in the production process that would alter the pure nature of maple syrup.

Syrup is reheated when it is removed from bulk containers for packaging into retail containers. If a consumer finds bacteria, mold, or yeast growth on syrup he or she has purchased, he or she should remove the visible growth and reheat the syrup to a minimum of 180oF (do not boil), skim any visible growth, filter, and repackage the syrup. If syrup still has an off-flavor, it should be discarded. Also, the sugar content may increase causing sugar crystals to form.

Most over-the-counter suppressants and cough drops contain sugar, so be wary! These can inhibit your weight loss. However, ask your pharmacist about sugar-free, alcohol-free cough suppressants these are acceptable.

Don’t expect this process to be quick. The SAP must conduct an extensive evaluation, which will require several visits with the employee. The SAP must then develop a plan for treatment and/or education. After the SAP determines that the employee has successfully completed that plan, the SAP must conduct a second evaluation to determine whether the employee has successfully complied with that plan. In some cases this may take several weeks, or possibly even months.

Once you have received notification that you are not meeting the requirements of the SAP Policy, you will need to contact your Student Services Office immediately. You have the right to appeal your SAP standing if you had extenuating circumstances that prevented you from meeting the SAP requirements. The processing time will vary based on how quickly your appeal is submitted to the Student Services Office.