Science, Tech, Math › Science Mother Liquor Definition in Chemistry Share Flipboard Email Print Molasses is the mother liquor from the cane sugar refining process. gabrielabertolini / Getty Images Science Chemistry Chemical Laws Basics Molecules Periodic Table Projects & Experiments Scientific Method Biochemistry Physical Chemistry Medical Chemistry Chemistry In Everyday Life Famous Chemists Activities for Kids Abbreviations & Acronyms Biology Physics Geology Astronomy Weather & Climate By Anne Marie Helmenstine, Ph.D. Chemistry Expert Ph.D., Biomedical Sciences, University of Tennessee at Knoxville B.A., Physics and Mathematics, Hastings College Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. She has taught science courses at the high school, college, and graduate levels. our editorial process Facebook Facebook Twitter Twitter Anne Marie Helmenstine, Ph.D. Updated January 11, 2020 Mother liquor is a deprecated term from older chemistry texts that refers to the solution that remains after crystallization occurs and the crystals are removed. Initially, crystallization occurs in a supersaturated solution that is usually prepared by heating a solution and continuing to add solute until no more will dissolve. After crystals have grown, the liquid is filtered out at retained (the mother liquor). This liquid contains some original solute, plus other impurities that were not incorporated into the crystal. Often, more crystals can be grown from the mother liquor. Example Molasses is made from the mother liquor produced by the cane sugar refining process. Source Lehman, John W. (2008). Operational Organic Chemistry (4th ed.). Pearson. ISBN: 978-0136000921.