シロップ
1. syrupFrom Dutch; Flemish “siroop”
2. SyrupIn cooking, a syrup 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. 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.
Read “Syrup” on English Wikipedia
Read “シロップ” on Japanese Wikipedia
Read “Syrup” on DBpedia
Read “Syrup” on English Wikipedia
Read “シロップ” on Japanese Wikipedia
Read “Syrup” on DBpedia
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