ingredient information
Cane Syrup Evaporated
Sugarcane, or sugar cane, is any of six to thirty-seven species (depending on taxonomic system) of tall perennial grasses of the genus, Saccharum, (family Poaceae, tribe Andropogoneae). Native to warm temperate to tropical regions of Asia, they have stout, jointed, fibrous stalks that are rich in sugar and measure two to six meters (six to nineteen feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids. In cooking, a syrup (from Arabic ???? 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. Evaporation is the slow vaporization of a liquid and the reverse of condensation. A type of phase transition, it is the process by which molecules in a liquid state (e.g. water) spontaneously become gaseous (e.g. water vapor). Generally, evaporation can be seen by the gradual disappearance of a liquid from a substance when exposed to a significant volume of gas. Vaporization and evaporation however, are not entirely the same processes. For example, substances like caesium, francium, gallium, bromine, rubidium and mercury may vaporize, but they do not evaporate as such. On average, the molecules in a glass of water do not have enough heat energy to escape from the liquid, or else the liquid would turn into vapor quickly (see boil). When the molecules collide, they transfer energy to each other in varying degrees, based on how they collide. Sometimes the transfer is so one-sided for a molecule near the surface that it ends up with enough energy to escape. Liquids that do not evaporate visibly at a given temperature in a given gas (e.g. cooking oil at room temperature) have molecules that do not tend to transfer energy to each other in a pattern sufficient to frequently give a molecule the heat energy necessary to turn into vapor. However, these liquids are evaporating, it's just that the process is much slower and thus significantly less visible. Evaporation is an essential part of the water cycle. Solar energy drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation is caused when water is exposed to air and the liquid molecules turn into water vapor which rises up and forms clouds.