boiling point vs. sugar content

[Jason S]

anyone have some pointers to a table of boiling point vs. sugar content? (I use a thermometer, just want to get a better idea of what the degrees brix is for various temperature rises above nominal H2O boiling point, for curiosity's sake not accuracy)

[Big_Eddy]

www.omafra.gov.on.ca/english/crops/facts/05-019.htm

Some other good info in this sheet, but the table you are looking for is right at the start

[Jason S]

www.omafra.gov.on.ca/english/crops/facts/05-019.htm

Some other good info in this sheet, but the table you are looking for is right at the startthanks -- that's exactly the type of info I want, but I also wanted to get it at lower concentrations. Basically to get a better idea of how far I am along when the boiling point is up 1 degree, 2 degrees, 3 degrees etc.

this (http://www.sugartech.co.za/bpe/index.php) seems to sort of have the info I'm looking for, for sugar solutions; do the other solids in maple sap do much?