Syrup From Wikipedia, the free encyclopedia Jump to: navigation,
search For other uses, see Syrup (disambiguation). A pot of
syrup used to make stroopwafels  ![alt
text](/.](.photo/107/catalyst250px-
Stroopwafel_syrup_gouda.pngjpg "Title")  In cooking, a syrup
(from Arabic Ø´Ø±Ø§Ø¨ sharab, beverage, via Latin siropus) is a
thick, viscous liquid, containing a large amount of dissolved
sugars, but showing little tendency to deposit crystals. The
viscosity arises from the multiple hydrogen bonds between the
dissolved sugar, which has many hydroxyl (OH) groups, and the
water. Technically and scientifically, the term syrup is also
employed to denote viscous, generally residual, liquids,
containing substances other than sugars in solution. Artificial
maple syrup is made with water and an extremely large amount of
dissolved sugar. The solution is heated so more sugar can be put
in than normally possible. The solution becomes super-saturated.
Contents  * 1 Pharmaceutical syrup * 2 Culinary syrup * 3 Syrups
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