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In cooking, syrup is a condiment that 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. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.   Wikipedia

  • SMILES: OC[C@H]1O[C@@](CO)(O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@@H](O)[C@@H]1O
  • InChIKey: CZMRCDWAGMRECN-UGDNZRGBSA-N
  • Mol. Mass: 342.3
  • ALogP: -5.4
  • ChEMBL Molecules:
More Chemistry
  • Mechanism of Action:
  • Multi-specific: Missing data
  • Black Box: No
  • Availability: Missing data
  • Delivery Methods: Missing data
  • Pro Drug: No
cane sugar | d-sucrose | mixture of polynuclear iron(iii)-oxyhydroxide, sucrose and starches | saccharose | sacharose | simple syrup | sucrose | sugar | syrup

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