Difference between revisions of "AY Honors/Maple Sugar/Answer Key/es"

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< AY Honors‎ | Maple SugarAY Honors/Maple Sugar/Answer Key/es
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<!-- 3. Identificar el árbol de azúcar de arce, su corteza y hojas. -->
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<!-- 3. Identify the Sugar Maple tree by its bark and leaf. -->
 
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[[Image:Sugar Maple.jpg|thumb|300px|''Acer saccharum'' - Sugar Maple leaf]]
 
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[[Image:Maple syrup bucket.jpg|thumb|300px|left|Maple bark, and a tap and syrup bucket]]
 
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The leaves are the easiest way to identify a maple tree so it is easiest to pick out the trees you are going to tap before they lose their leaves in the fall. The bark of the sugar maple is usually dark brown with vertical grooves and ridges. The easiest way to pick out maple trees without their leaves is to look for a tree that has its branches and buds in opposite position (that is in pairs on opposite sides of a branch) rather than alternate.
 
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Four native maples - sugar maple, silver maple, red maple, and black maple - all produce a sweet sap; as does the box elder (ash leaf maple). The Norway maple, a common introduced ornamental in towns, also produces sweet sap.
 
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The holes should be drilled about 2 1/2 inches deep including the thick bark. It should be about 7/16 or 1/2 inch in diameter and should be drilled upward at a slight angle so the sap won’t pool in the hole.
 
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The diameter of the hole really ought to be matched to the size of the tap. Taps are tapered, so the hole diameter should fall somewhere between the smaller and larger ends of the tap. If the hole diameter is too large, the tap may fall out of the hole. This is especially true if a bucket is suspended from the tap (some are designed for that). In this case, the more sap that flows into the bucket, the heavier it gets, making it even more likely that the tap will pull out. For insurance, you might consider tying a rope around the tree, catching (and thus securing) the tap.
 
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<!-- 5. ¿Cuánto tiempo se necesita para que el agujero realizado en un árbol sano de arce sane? -->
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It heals within a few weeks after the sap season.
 
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Two to three inches.
 
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none on trees less than 10 inches. One if at least 10 inches.
 
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one tap on trees 10 to 18 inches.
 
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two taps on trees 18 to 28 inches.
 
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three taps on trees over 28”.
 
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Maple syrup is ready when the boiling temperature reaches about 7 degrees above boiling point of water (e.g. 218<sup>o</sup> F. in Michigan). If you continue boiling until the temperature reaches 30 to 33 degrees F. above the boiling point of water(e.g. 241 to 244<sup>o</sup> F. in Michigan) and then stir the syrup vigorously it will start to crystallize. At this point you put it into whatever molds or containers you wish before it hardens too much in the pan.
 
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<!-- 9. ¿Cuál es el tiempo ideal para el flujo de savia? -->
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Warm sunny days above freezing and cold nights below freezing.
 
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<!-- 10. Does a Maple tree crown (limb & leaf area) affect the sap flow and sweetness? -->
 
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A full well-proportioned tree in the summer will be a more healthy tree and will produce a better quality and quantity of sap the next spring.
 
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30 to 40 gallons.
 
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<!-- 12. Probar el sabor puro de jarabe de arce o de azúcar de arce. -->
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Yummmm!
 
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Very sweet!
 
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If you can't observe in person (don't live in a Maple Syrup producing area), check Youtube - search maple syrup production - for numerous videos.
 
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[[File:Brace-manual-drill.jpg|thumb|300px|Brace and bit]]
 
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Also called a brace, the drill holds the bit that bores the hole in the tree. Many syrup producers still use these traditional "cordless" tools, though others use battery powered ones instead. A regular "corded" drill is not useful unless the tree is near an outlet. In most maple-producing areas, the trees cover a vast area, and would require thousands of feet of extension cords (which would have to be wound through the forest). It is far,less labor to use a brace and bit than to run wire and then collect it again after the holes are bored.
 
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The bit fits into the brace (or into an electric drill) and is used to bore a 7/16 or 1/2 inch hole in the tree.
 
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[[File:Maple tap.jpg|thumb|300px|Metal spigot. The hook hanging from it is for holding the bucket.]]
 
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The spigot is inserted into tap hole to direct the sap from the tree into the bucket. The bucket hangs from it. In the old days these could be made from elderberry branches, as that species of tree has a pithy center in the branches and is easily removed to make a channel for the sap to flow through. They can also be made from 1/2 inch dowel with a hole drilled in it. Metal versions are far more common today than wooden ones, and plastic spigots are more common than metal ones, as they allow the syruper to run plastic tubing from tree to tree to greatly reduce the labor involved in sap collecting.
 
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[[File:Maple syrup evaporator - Beaver Meadow Audubon Center.jpg|thumb|300px|Evaporator]]
 
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The bucket is used to collect sap. Most sap buckets are made of metal, but it is possible to use a plastic milk jug. Modern producers often pipe the sap into a large tank at a central collection area.
 
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The bucket cover is used to keep out rain and foreign material. Rain would dilute the sap and require more boiling. The lid is loose-fitting, so it will not keep out insects. Insects are not typically active during sapping season, and when there are enough of them to become a concern, it's about time to quit production anyhow.
 
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The evaporator is used to boil sap so the excess water in the sap is driven off leaving the maple syrup or sugar. Commercial operators have huge evaporators costing thousands of dollars. For small scale production, you can boil it down in the kitchen, but be warned - this will cause a lot of moisture to condense on surfaces in the kitchen. If you have an oven vent that exhausts to the outdoors, use it! You can also boil it down in a kettle on an outdoor barbecue grill.
 
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==Referencias==
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==References==
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Latest revision as of 00:52, 15 July 2022

Other languages:
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Azúcar de arce

Nivel de destreza

1

Año

1989

Version

28.11.2024

Autoridad de aprobación

Asociación General

Maple Sugar AY Honor.png
Azúcar de arce
Estudio de la naturaleza
Nivel de destreza
123
Autoridad de aprobación
Asociación General
Año de introducción
1989
Vea también
Azúcar de arce - Avanzado


1

¿En cuál parte del mundo y en qué época del año funciona la industria del azúcar de arce y por qué?



2

Explicar cómo es la savia dulce hecha por el árbol de arce y la forma en que se almacena en el invierno.



3

Identificar el árbol de azúcar de arce, su corteza y hojas.



4

¿Cuán profundo se tiene que taladrar en un árbol de arce para obtener los mejores resultados?



5

¿Cuánto tiempo se necesita para que el agujero realizado en un árbol sano de arce sane?



6

¿Cuán cerca de un viejo agujero del grifo se puede hacer un nuevo agujero?



7

¿Cuántos grifos se podrán realizar en un árbol sano de arce sin dañarlo?


7a

10 pulgadas (25.4 cm) de diámetro del árbol



7b

12 pulgadas (30.5 cm) de diámetro del árbol



7c

24 pulgadas (61 cm) de diámetro del árbol



7d

36 pulgadas (91.4 cm) de diámetro del árbol




8

Decir la forma cómo el azúcar de arce se fabrica a partir del jarabe de arce.



9

¿Cuál es el tiempo ideal para el flujo de savia?



10

¿La corona de un árbol de arce (las ramas y el área foliar) afecta el flujo y dulzura de la savia?



11

En un promedio, ¿cuánto de la savia es necesaria para producir un galón de jarabe?



12

Probar el sabor puro de jarabe de arce o de azúcar de arce.



13

Observar y explicar cómo se utilizan los siguientes equipos para el azúcar de arce:


13a

Taladro



13b

Brocas (mechas)



13c

Llaves de paso (grifo)


13d

Cubo (cazo)



13e

Cobertor del cubo



13f

Evaporador





Referencias

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