B. Sucrose and corn sirup.

Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup (162 grams) of commercial corn sirup in 1/3 cup of water. Repeat directions under 4A. What is the effect on the stage of cookery or hardness when one-half sucrose and one-half corn sirup are used? Compare your results with those of Miss Daniels in J. Home Econ. 6: 457 and 482 (1914).

Temperature

Texture

Threads

Stage of cookery

Used for

°C.

°F.

In water

Room temperature

On the tongue

111

113

118

122

132

145

170

C. Sucrose and crystalline dextrose.

Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of crystalline dextrose (80 grams) in 1/2 cup of water. Repeat directions under 4A. How does the hardness of the sirups obtained under 4A, 4B, and 4C compare for any given definite temperature, for example, 118°C.?

Tempera-ture

Texture

Threads

Stage of cookery

Used for

°C.

°F.

In water

Room temperature

On the tongue

111

113

118

122

132

145

170

D. Sucrose and dextrin.

Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of dextrin in 1/2 cup of water. Repeat directions under 4A.

Tempera-ture

Texture

Threads

Stage of cookery

Used for

°c.

°F.

In water

Room temperature

On the tongue

111

113

118

122

132

145

170