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Results for: 'and Vegetables'

32:30

MU 060 harmonic series and spectrum

By: dfeurzei

Explanation and demonstration of the harmonic series and its relation to tone color

10:26

sentential translations 1 PHIL013AB

By: mcweiner

A ten-and-a-half-minute video about how to do translations in sentential logic, using the basic connectives and phrases like "neither" and "unless."

14:12

250 Index and Scale

By: 97dconne

250 Index and Scale

1:29

Fall Color

By: uvmext

Autumn colors in leaves of maple trees is an annual phenomenon that is highly prized for its beauty and is also economically important. As day length shortens, the tree stops making new green chlorophyll pigment while the chlorophyll already in th...

0:43

Heat

By: uvmext

Processing sap with heat in the evaporator is essential. The reactions responsible for the development of maple syrup's characteristic color and flavors require heat to proceed. Syrup produced by methods with little or no heating, such as freeze-d...

1:22

Hydrometers

By: uvmext

The Vermont maple law requires packaged maple syrup have a density of between 66.9 and 68.9 degrees Brix. Brix is a measure of sugar concentration in a pure sugar solution. Although we know there are other many dissolved minerals in maple syrup th...

1:37

Maple Seeds

By: uvmext

Sugar maple flowers that are fertilized in spring, will develop into mature seeds in late summer. The seeds come in the form of winged samaras (sometimes referred to as helicopters or whirligigs). Sugar maple samaras develop in pairs but generally...

1:40

Sugarbush Value

By: uvmext

The recent period of expansion in the maple industry has seen both established operations grow and many new operations start from scratch. Some real estate listings of land include estimated potential taps. But how many of those taps are actually ...

0:47

Syrup is Complex

By: uvmext

Compared to the relatively simple composition of maple sap, maple syrup has over 130 different identified flavor and aroma compounds. The predominant classes of flavor compounds are phenolics, pyrazines, and carbonyl-based compounds. Typically, li...