Showing 171 – 180 of 378 resources
Between 2008 and 2011 we conducted a series of controlled experiments performed with commercial maple equipment to investigate the potential effects of the use of RO on the composition, properties, and flavor of the maple syrup produced.
This research shows trends in sap yield in US states and Quebec from 2001-2014.
Sugar maple (Acer saccharum Marsh.) decline disease, decreased growth, and regeneration failure have been related to a low supply of Ca and Mg. There is increased interest in augmenting cation availability via liming, but there is little information on the amounts of lime required and the longevity of the lime treatment. A single application of 22.4 Mg ha-1 of dolomitic limestone in 1985 at four forested sites in Potter County, PA has shown that soil, soil water, and sugar maple foliage chemistry are significantly altered by liming and the changes in soils and foliage persist as long as 21-yr post-treatment. By 2001, only 3 kg ha-1 of lime remained undissolved while increases in exchangeable Ca and Mg, and pH continued through 2006 at depths up to 35 to 45 cm.
Recent findings, published in the journal Applied and Environmental Microbiology, suggest that combining maple syrup extract with common antibiotics could increase the microbes’ susceptibility, leading to lower antibiotic usage.
Near the end of each sugaring season, producers must make a decision when to stop making maple syrup. Sometimes the decision is an easy call, such as when the onset of bud break and cessation of sap flow coincide. The decision to stop production can also be the result of careful economic analysis of the cost of production versus value of the product. The variable costs (fuel, labor, filters, etc.) of any maple operation are a key component to this sort of analysis.
During the 2015 maple sap season the Cornell Maple Program conducted a small trial, testing sap yield from 5/16″ tubing vs. 3/16″ tubing. This trial was not conducted at the Arnot Research forest but with a small maple operation cooperator. The tubing system consisted of six lateral lines, three 5/16″ and three 3/16″ alternating between the two treatments across the hillside.
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.
A new grading system standardizes how all maple producing jurisdictions label their syrup.
Plastic is made from hydrocarbons derived from petroleum or natural gas. The hydrocarbons are formed into chains called polymers or plastic resins. Different combinations of hydrocarbon molecules produce different types of plastic. There are seven different types of plastic resins, each with different features. For example, some are resistant to acids and some to caustics. Others may be able to withstand high and/or low temperatures. Some plastics are rigid and some are flexible. There are impact resistant plastics and those that are not. Certain plastics provide a good moisture and/or gas barrier – several are appropriate for contact with food.