Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | All Access E-Edition | Home RSS


April 1, 2012
by GLYNIS VALENTI - Staff Writer ( , Times Leader

It started at the end of last spring and thousands of springs before that. Production of the amber-colored liquid that flavors pancakes, baked goods, candy and sugar always begins when sunlight reaches the leaves of tall maple trees in the process called photosynthesis. The tree's excess food is converted to easily stored glucose, then stored as starch. When temperatures drop, the starch turns back into sugars which re-enter the sap. As temperatures rise, so does the sap, flowing toward branches and twigs to feed new growth and start up the food production again.



I am looking for:
News, Blogs & Events Web