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The Chemical Composition of Maple Sugar Sand a
Author(s) -
DAVIS D. ROBERT,
GALLANDER JAMES F.,
HACSKAYLO JOHN,
GOULD W. A.,
WILLITS C. O.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00180.x
Subject(s) - sugar , malic acid , chemistry , calcium , composition (language) , food science , citric acid , potassium , organic acid , chemical composition , maple , succinic acid , botany , biochemistry , organic chemistry , biology , linguistics , philosophy
SUMMARY The gritty material obtained by filtering commercial maple sirup was analyzed to determine its composition and to relate its composition to the amount of sugar sand deposited to determine the factors responsible for the formation of sugar sand. The samples, taken over a two‐year period, contained calcium, malic acid, and undetermined material (probably silica) as the major constituents. The calcium, malic acid, and calcium malate content gave highly significant positive correlations with the amount of sugar sand formed, whereas the percentage of undetermined material gave a negative correlation. There was also evidence that the malic acid content was more critical in the formation of sugar sand than the calcium content. Highly significant negative correlations were obtained between the percent sugar sand deposited and the iron, copper, and boron content. Further, these constituents also gave highly significant negative correlations when compared with the calcium content of the sugar sand. The presence of potassium, magnesium, and molybdenum appeared to have little effect on the formation of sugar sand. The nonvolatile organic acids present in sugar sand were determined by paper chromatography. Results showed that sugar sand contains malic, citric, succinic, fumaric, and three unidentified organic acids.