【英语时差8,16】糖果的沸点（下）

When you first heat sugar solution, it boils at a temperature specific to that particular sugar-water ratio¹. As the water boils out, the solution gets more concentrated and the boiling point goes up. Eventually, all the water boils out and the temperature stays at the boiling point for sugar alone. A syrup² with more sugar and less water makes harder candy and also boils at a higher temperature. As you boil the syrup you know water is disappearing because the boiling point goes up. When the boiling point reaches the right temperature, you know you have just the right ratio of sugar to water. That way, when the mixture cools you’ll get the kind of candy you want.

1 ratio   

n.比，比率

参考例句：

• The ratio of pupils to teachers was 30 to 1.学生和老师的比率是30比1。
• The ratio between the two sides is one to four.双方人数对比是一对四。

2 syrup   

n.糖浆，糖水

参考例句：

• I skimmed the foam from the boiling syrup.我撇去了煮沸糖浆上的泡沫。
• Tinned fruit usually has a lot of syrup with it.罐头水果通常都有许多糖浆。