Abstract
White and yellow birch trees produced an abundance of sap, but the yield of sugar was on the average only about one-third that of the sugar maple. Results indicate that yellow birch sap contains invert sugar with small amounts of sucrose, and that white birch sap contains a mixture of fructose and invert sugar. Syrups prepared from white and yellow birch saps by concentrating 100 times were similar in taste and appearance to commercial corn syrup.
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