I like your question about the syrup. I do not know for sure what would happen but here is my hypothesis: the syrup is made of a molecule (sucrose) that is not an oxidant in acidic conditions like in juice and should not react with the vitamin C. But the syrup will make the juice mixture thicker (more viscosity) and will keep the molecules from moving around as fast as when there wasn't syrup in the juice. This may act to keep more of the "active" vitamin C around for longer periods at higher temperature. Again this sounds like a good experiment.
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