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syrup

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syrup

a liquid medicine containing a sugar solution for flavouring or preservation
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Syrup

 

a concentrated solution of a sugar such as sucrose, glucose, fructose, or maltose or combinations of them in water or fruit juice. Syrups are clear, viscous liquids; those made with fruit juice have an aroma of fruit. The caloric content of syrups is about 10 megajoules per kg (245–246 kilocalories per 100 g), and the sugar content varies from 40 to 80 percent. Water-based syrups with a sugar content of 30 to 60 percent are used in the making of jam, canned fruit, and confectionery. Fruit syrups are used to make individual servings of carbonated and still beverages.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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References in periodicals archive
The female recipient was Leanne Sirup, a swim coach from Cowichan, B.C.
The current crop of major trade disputes should be resolved in the next few years--softwood lumber (pitting the United States against Canada), trucking (pitting the United States against Mexico) and sugar and High Fructuose Corn Sirup (pitting Mexico against the United States and vice versa, respectively).
* Chloride of zinc solution: pure zinc oxide is dissolved in pure HCl, and the solution is evaporated on a water bath (until no free HCl is present) to a thick sirup. This is dissolved in a strong alcohol, and the solution diluted until it has a specific gravity of 1-200.
With food still on our minds and a little room left in our bellies, there was time to call at Funk's Grove maple sirup farm - where everyone you meet just happens to be named Funk - to learn about the process of making syrup (I'll stick with the traditional English spelling).
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