Episode 28: The Science of Syrup
Do you like maple syrup? Here in the Adirondacks, maple syrup is more than just a sweet treat. It’s a major industry and a big piece of New York state history. Listen in to learn about the science behind maple sugaring, and about how Abbott Augustus Low pioneered new syrup making technologies around the turn of the 20th century.
Interior of sugar house at Horse Shoe Forestry Company. ca 1900. (P015526)
A.A. Low’s Trademarked square syrup bottle,1899-1911. (1999.015.0003)
Connecting to Curriculum
Read-aloud: Students can follow along while listening. Download a copy of the transcript. Click HERE to download a copy of the transcript.
Vocabulary: Explore new words. Students will be listening to high level vocabulary in context. Have them identify the definition. Click HERE for the vocabulary page.
Curriculum: Science. Learn more about concentrations, evaporation, and boiling points. Try this experiment: mix some food coloring into water, divide it into two containers, put the lid on one of the containers, and let both sit out for a few days. Then notice how the container with no lid, the one that let the water evaporate, will be darker colored, because it now has a higher concentration of food coloring. This is a visual representation of how making maple syrup works!
Questions
Higher grade level students may want to explore some topics in more depth.
- Research the scientific processes required to make other foods, such as how yeast makes bread rise.
- Research ADK entrepreneur A. A. Low and his many inventions and innovations.
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