LP17508-0
Maple sugar
Active
Description
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. It was the preferred form of First Nations/Native American peoples as the sugar could easily be transported and lasted a long time. It was once called 'sinzibukwud'. It is today used to flavor some maple products and can be used as an alternative to cane sugar. Maple sugar is about twice as sweet as standard granulated sugar. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details. Source: Wikipedia, Maple sugar
Basic Part Properties
- Part Display Name
- Maple sugar
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Maple sugar
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Language Variants Get Info
Tag | Language | Translation |
---|---|---|
zh-CN | Chinese (China) | 糖枫 Synonyms: 槭树属; |
fr-CA | French (Canada) | Sucre d'érable |
et-EE | Estonian (Estonia) | Vahtrasiirup |
es-ES | Spanish (Spain) | Acer saccarum |
it-IT | Italian (Italy) | Acero, zucchero Synonyms: Zucchero d''acero |
tr-TR | Turkish (Turkey) | Akçaağaç şekeri |
ru-RU | Russian (Russian Federation) | Кленовый сахар |
nl-NL | Dutch (Netherlands) | esdoorn suiker |
fr-BE | French (Belgium) | Sucre d'érable |
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