Showing 201 – 210 of 218 resources
This article will demonstrate how to determine the amount of sap or water to add to heavy syrup to reduce its density to the desired level.
Beginning in 1999, a newly introduced maple sap spout for use in smaller diameter tapholes was evaluated at Cornell University’s Uihlein Sugar Maple Research/Extension Field Station near Lake Placid, New York. After two sap production seasons, no significant differences were found in sap volume yield and sap sugar concentration in maple sap collected with the small diameter spout compared with that of the conventional sap spouts.
This article demonstrates how to use alligation to determine weights or volumes to mix when combining two syrups to obtain a blend with the desired density.
The objective of this study was to examine leaf chlorophyll responses of sugar maple seedlings exposed to excess Mn.
A two pipe sap ladder consists of a structure of two vertical pipes connecting the lower and upper sections of mainline. It was initially thought that the sap would lift in the pipe on the vacuum side and that air would travel through the pipe on the bush side. Results were not as expected.
Maine OSHA introduced a Local Emphasis Program for the Food and Kindred Products Manufacturing Industries. The inspection program will include 49 food production industries, including maple syrup.
Sap ladders have been developed by maple producers in response to the challenge of transferring sap over gradients in sugar bushes. The main objectives of the present study are to learn more about sap ladders so that recommendations can be made regarding their comparative effectiveness.
Maple producers contemplating the use of high pressure steam should carefully plant their steam system with the assistance of qualified persons. Proper boiler selection to meet the system requirements is an important step in the success of any steam system.
This project was conducted to determine if ginseng could be cultivated in a sugar maple forest for alternative income.
Invert sugar content of syrup determines how well the syrup will crystalize when making value-added products. This article explains how to conduct that test.