Pancakes with a side of math
Philadelphia, PA—For many of us, maple syrup is an essential part of breakfast—a staple accompaniment to pancakes and waffles—but rarely do we think about the complicated and little-understood physiological aspects of syrup production. Each spring, maple growers in temperate regions around the world collect sap from sugar maple trees, which is one of the first steps in producing this delicious condiment.
However, the mechanisms behind sap exudation—processes that trigger pressure differences causing sap to flow— in maple trees are a topic of much debate. In a paper ...






