Believe it or not, Maple Syrup is a miraculous substance of nature. Because it’s an everyday object we use to enlighten our breakfast, we don’t quite carefully study or care about it. You would start to think, why would I spend ten minutes in my life researching about this? But I tell you, Maple Syrup is one of the many substances that even Albert Einstein used to experiment on his first labs on physics of fluids (viscosity). Maple Syrup is the ultimate product of nature.

There is nothing on this planet that offers the amazing variety of benefits granted by the Maple Syrup. In a single tree, the Sap can be used to make sugars, syrup, medicine, candy, and even plastic.  

 For many, this is hard to take in, but think about it. Have you ever notice the difference of water between the syrup? This is because of the internal friction and flow rate distinction. Water also has a low density, which makes it one of the fastest flowing fluids. Before we go on and tell the brilliance of Maple Syrup. Let’s get background info on the material to understand why the substance is what it’s supposed to be.

     Maple Syrup originated from the First Nations of America. They used it to cure meats, make candy, etc. In order to make the syrup, the people collect (during early spring) a substance from a tree called Sap. Through a long, laboring process, sap is boiled into syrup by eliminating the water.

How is Maple Syrup related to science and why scientists use it? Why is it the substance they rely on?

Firstly, Maple Syrup has a portion of a tree’s sugar. This makes it dense, thick, and mouth-watering. According to the particle theory, different fluids have different sizes, shapes, and reactions of particles. This means that Maple Syrup’s high viscosity is also because of its particles. The internal friction is caused by tiny molecules and atoms rubbing each other with a speed that differs from water, and other liquids. Since it’s mixture of artificial products (sometimes), grease, water, etc. The syrup has unlike particles which will modify the regular movement or flow rate. Because of this, a curiosity has arisen from scientists.

Judging from its external shape and appearance, it seems a simple substance. To be honest, it should be, but mixtures have Scientists experimenting thoroughly to learn the concept. Perhaps this will explain more to why Cooking Oil can’t be absorbed into substances such as spring water.

 A lab is conducted to test our theory. Do the different particles mixing together have a difference or distinction? Or would it be the SAME? We’re about to find out.

The following are labs, by using Maple Syrup (pure), Sap (pure), and Maple Syrup (artificially distorted):

Maple Syrup (artificially distorted)

• Traveling at 1.2cm/s down a ramp AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) No Disturbance
• Traveling 72 cm/min AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm)No Disturbance
• Traveling at 57 mm/s AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps
• Traveling 342cm/min AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps

Sap (Pure)

 Traveling 12.5 cm/s down a ramp AMOUNT: 1 tablespoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm)No Disturbance

• Traveling 750cm/min AMOUNT: 1 tablespoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm)No Disturbance
•  Traveling 11 cm/s down a ramp AMOUNT: 1 tablespoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps.
• Traveling 660cm/min AMOUNT: 1 tablespoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps

Maple Syrup (Pure)

• Traveling at 1.5 cm/s down a ramp AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) No Disturbance
• Traveling 90 cm/min AMOUNT: 1 teaspoon (dimensions: L=25cm, W=8.5cm, H=10.9cm)No Disturbance
• Traveling at 57 mm/s AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps
• Traveling 34.2cm/min AMOUNT: 1 teaspoon (dimensions of ramp: L=25cm, W=8.5cm, H=10.9cm) With Road Bumps

     The labs indicate that pure Maple Syrup really does conduct less friction than artificial ones. Based on this lab, we find that distortion between particles have effect. We have just proved the particle theory correct.

     Another main stage of Maple Syrup is how it is produced in trees. During the day, sunlight is absorbed by vegetation. Photosynthesis occurs and nutrients are sent throughout the body of a Maple Tree. Sugar and water (from the Root System of the tree) is passed back and forth in the course of the phloem and xylem tissues. When the tree receives energy, some of it is sent to the Shoot System of the tree. This is also where Reproduction takes place, after detailed and careful amount of time, Sap is created. The fluid is stored in the Sapwood and Heartwood of the tree until more is made or taken from the trunk.