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I make my own sugar syrups and have been observing how heating the syrup to different degrees results in syrups of radically different consistencies, I wonder why. Heating up syrups (4:3 Sugar:Water) to greater temperatures causes the resulting syrup to be relatively viscous while low temperatures yield relatively thin syrups. I do really think that my observations are valid and thought this'd be the right place to get the answers. I want to know of the chemical and physical processes involved in solutions of sugar and why their peak temperatures affect their consistencies.

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    $\begingroup$ You're not the first one who notices. en.wikipedia.org/wiki/Caramelization $\endgroup$ – Karl Sep 14 '17 at 7:29
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    $\begingroup$ @Karl Um. I didn't mean it to be that. Just that my searches didn't put out anything good enough wrt my "why"s. And this link- I'm afraid it's not what I was looking for. My question concerns the consistencies, not the process of caramelization, which is something I do possess the knowledge of. $\endgroup$ – Dan Sep 14 '17 at 8:18
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    $\begingroup$ Question: Since you didn't specify the temperatures you're dealing with, and hence we don't know if this is due to caramelization as @Karl points out... could you mention if the syrup regains it's original consistency when cooled back to room temperature? If not, I suspect the increased viscosity could be either due to caramelization (Kudos to Karl) or perhaps it was simply the evaporation of large amounts of water (if the solution wasn't boiling) which would thereby increase the concentration, and hence the viscosity, of the syrup. Good question though, and welcome to Chemistry.SE! ;) $\endgroup$ – paracetamol Sep 14 '17 at 9:34
  • $\begingroup$ @paracetamol I'm dealing with the critical caramelization temperatures in most cases, and my sugar does indeed get caramelized. So the caramelized sugars are more viscous, then, I guess? Is it the polymers, carmelen and caramelin, that make the caramelized products denser? $\endgroup$ – Dan Sep 14 '17 at 11:36

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