The Math Of Maple Syrup

If you are in the northern parts of the US (and lots of Canada) you will soon have sap running - and that means maple syrup. You probably don't think about the physiological aspects of syrup production - nor should you, that is why you have Science 2.0. But now you can learn about the mechanisms of sap exudation—processes that trigger pressure differences causing sap to flow— while you eat your pancakes. In a paper published in the SIAM Journal on Applied Mathematics, authors Maurizio Ceseri and John Stockie propose a mathematical model for the essential physiological processes that drive sap flow.  read more

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