Today’s Video of the Day from the American Chemical Society describes the science behind the process of making maple syrup.
“Are you a grade B maple syrup fan? For a lot of maple syrup connoisseurs, grade B was always the go-to syrup. It’s dark, caramelly, rich, complex. But unfortunately, you can’t get it anymore,” reports ACS. “To understand why, we have to look at the science behind the whole process, from sap to syrup.”
Video Credit: ESA