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when you heat pure maple syrup, its viscosity will decrease. viscosity is a measure of a liquid's resistance to flow, and it is highly dependent on temperature.
as you heat maple syrup, the heat energy causes the sugar molecules (sucrose) to move more rapidly. this increased molecular motion reduces the attractive forces between the sugar molecules, allowing them to slide past each other more easily. as a result, the syrup becomes less viscous and flows more readily.
so, the general trend is that as you heat maple syrup, its viscosity decreases, making it less thick and more fluid.