Menu
Home
People
Places
Arts
History
Plants & Animals
Science
Life & Culture
Technology
Reference.org
Syrup
open-in-new
<p>In <a href="/facts/Cooking/YWVfGWD1">cooking</a>, syrup is a condiment that is a thick, <a href="/facts/Viscous/QLVfrdCz">viscous</a> liquid consisting primarily of a <a href="/facts/Solution_(chemistry)/MGchhMQV">solution</a> of <a href="/facts/Sugar/jb5KXRHT">sugar</a> in water, containing a large amount of dissolved sugars but showing little tendency to deposit <a href="/facts/Crystal/e2R2mk3E">crystals</a>. In its concentrated form, its consistency is similar to that of <a href="/facts/Molasses/N8kE2HfI">molasses</a>. The viscosity arises from the multiple <a href="/facts/Hydrogen_bond/85V86IIg">hydrogen bonds</a> between the dissolved sugar, which has many <a href="/facts/Hydroxyl/1Hs2QAEv">hydroxyl</a> (OH) groups. </p>