Lesson Plans For The Maple Sugaring Process Page 5
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6Field Trip to Sugar Shack
Math
Explore concept of ratios:
o Sap to syrup ratio 40 to 1
Graph relation temperature changes/sap yields
Weight of sap/syrup
SCIENCE
Explore concept of evaporation
Learn how to read temperature, distinguish between Fahrenheit and Celsius
Learn boiling point/freezing point
Utilizing hydrometer cup and hydrometer (Baume scale) measure the density of liquid
How is sap produced in nature?
Explore the process of sap to syrup and syrup to sugar
Learn tree species
HISTORY
Native American Indians taught early settlers about maple syrup production
By 1680, European settlers and fur traders were involved in harvesting maple products.
During the 17th and 18th centuries, processed maple sap was a source of concentrated sugar, in
both liquid and crystallized-solid form
The first evaporator, used to heat and concentrate sap, was patented in 1858. In 1872 an
evaporator was developed that featured two pans and a metal arch or firebox, which greatly
decreased boiling time.
Around 1900, producers bent the tin that formed the bottom of a pan into a series of flues
which increased the heated surface area of the pan and again decreased boiling time
During the 1970s, a large number of technological changes took place. Plastic tubing systems
which had been experimented with since the early part of the century were perfected, and the
sap came directly from the tree to the evaporator house. Vacuum pumps were added to the
tubing systems. Pre-heaters were developed to recycle heat lost in the steam. Reverse osmosis
machines were developed to take a portion of water out of the sap before it was boiled.
Tap My Trees – Maple Sugaring Lesson Plan
Page 5
(V2.2_012011)
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