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Thick, viscous solution of sugar in water / From Wikipedia, the free encyclopedia

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In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus)[1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Dense inverted sugar syrup (Trimoline).

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