In cooking, a syrup (from Arabic شراب 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. Cooking is the act of preparing food for consumption. ... The Arabic language (; , less formally, ) is the largest member of the Semitic branch of the Afro-Asiatic language family (classification: South Central Semitic) and is closely related to Hebrew and Aramaic. ... Latin is an Indo-European language originally spoken in the region around Rome called Latium. ... Viscosity is a measure of the resistance of a fluid to deformation under shear stress. ... A liquid will assume the shape of its container. ... In general use, sugar is taken to mean sucrose, also called table sugar or saccharose, a disaccharide which is a white crystalline solid. ... Quartz crystal A crystal is a solid in which the constituent atoms, molecules, or ions are packed in a regularly ordered, repeating pattern extending in all three spatial dimensions. ... Hydrogen bonds between water molecules are diagramatically represented by the black lines. ... In general use, sugar is taken to mean sucrose, also called table sugar or saccharose, a disaccharide which is a white crystalline solid. ... Hydroxide is a functional group consisting of oxygen and hydrogen: -O−H It has a charge of 1-. The term hydroxyl group is used when the functional group -OH is counted as a substituent of an organic compound. ... Water (from the Old English word wæter; c. ...

Pharmaceutical Syrup

The syrup employed as a base for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water. The simple syrup of the British Pharmacopoeia is prepared by adding 1 kg of refined sugar to 500 cm³ (0.5 litre) of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1.5 kg. The specific gravity of the syrup should be 1.33. This is a 66° Brix solution Pharmacopoeia (literally, the art of the drug compounder), in its modern technical sense, is a book containing directions for the identification of samples and the preparation of compound medicines, and published by the authority of a government or a medical or pharmaceutical society. ... The international prototype, made of platinum-iridium, which is kept at the BIPM under conditions specified by the 1st CGPM in 1889. ... A cubic centimetre (cm3) is an SI derived unit of volume, equal to the volume of a cube with side length of 1 centi metre. ... Relative density (also known as specific gravity) is a measure of the density of a material. ... Degrees Brix (symbol °Bx) is a measurement of the ratio of dissolved solids to water in a liquid. ...

Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis and its fruit. ... Binomial name Cinnamomum zeylanicumBlume Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...

Culinary syrups

Golden syrup is a by product of the process of obtaining refined crystallized sugar. The best-known brand is Lyle's Golden Syrup. Treacle, sometimes also known as molasses, is a syrup obtained at a different stage of refining. Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. ... Molasses or treacle is a thick, syrupy derivative of the juice of the sugarcane plant or the processing of sugar beet. ...

Bar Syrup

Syrups used to make drinks at bars are called many different things. Sometimes they are called a "simple syrups". Other times they are called "sugar syrups". Often these two names are combined to form the name "simple sugar syrup". And simply because the syrup is often used to make alcoholic drinks, it is just called "bar syrup".

To make this bar syrup, one pound of granulated sugar must be gradually stirred into 13 ounces of hot water in a sauce pan. This makes 16 ounces of simple syrup. A variety of drinks call for sweetening to offer the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks. Therefore simple sugar syrup, or bar syrup is used instead. Bar syrup is a liquid, and therefore it is easily mixed with other liquids to make a drink. That is how bar syrup is a perfect alternative for granulated sugar in drinks.

See also

• Corn syrup
• Fruit syrup
• Honey
• Inverted sugar syrup
• Maple syrup
• Sugar beet syrup
• Squash