Abstract
White and yellow birch trees produced an abundance of sap, but the yield of sugar was on the average only about one-third that of the sugar maple. Results indicate that yellow birch sap contains invert sugar with small amounts of sucrose, and that white birch sap contains a mixture of fructose and invert sugar. Syrups prepared from white and yellow birch saps by concentrating 100 times were similar in taste and appearance to commercial corn syrup.
Publisher
Canadian Science Publishing
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Cited by
7 articles.
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