A viscous byproduct from its manufacture, what is the syrup drained from raw sugar called?
Syrup Syrup In cooking, a syrup or sirup (from ; "sharāb", beverage, wine and ) 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. 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, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn
Sugar Cane Growers Cooperative of Florida the world's largest industry was the production of raw sugar in tropical America. Sugar became the first commodity, besides precious metals, to be shipped from colonial America to Europe. Sugar refining purifies the raw sugar. It is first mixed with heavy syrup and then centrifuged in a process called "affination". Its purpose is to wash away the sugar crystals' outer coating, which is less pure than the crystal interior. The remaining sugar is then dissolved to make a syrup, about 60 percent solids by weight. The sugar solution is clarified by the addition of phosphoric acid and calcium hydroxide, which