. 2010 Feb 19;110(4):2313–2365. doi: 10.1021/cr900105w

Table 9. Boiling Temperatures, T_b, Water Content W, Glass Transition Temperature, T_g, and viscosity, η, of Various Stages of Syrups^a.

stage	T_b/°C	W (% w/w)	T_g/°C	η(25 °C)/Pa s
thread	110−111	20	−50	10¹
soft ball	112−115	15	−30	10²
firm ball	118−120	13	−25	10³
hard ball	121−130	8	0	10⁶
soft crack	132−143	5	20	10¹⁰
hard crack	146−154	1	50	10¹⁹

Although not quantitatively accurately, these data give an impression of the ranges of material properties embraced by mixtures of the two components, sugar and water. Water contents were estimated from McGee,(233) Chapter 12. Glass transition temperatures were estimated using the Gordon−Taylor equation from glass transition temperatures of water and dry sucrose. The viscosity was estimated using the WLF equation and the set of universal constants.

Table 9. Boiling Temperatures, Tb, Water Content W, Glass Transition Temperature, Tg, and viscosity, η, of Various Stages of Syrupsa.

Table 9. Boiling Temperatures, T_b, Water Content W, Glass Transition Temperature, T_g, and viscosity, η, of Various Stages of Syrups^a.