I am aware that the glucose:fructose ration of honey influences significantly
the rate at which honey crystalizes. How is this ration determined. Is
there a lab where samples can be sent for this determination. Can or do
they use Infrared spectrophotometry for this?
Any info would be appreciated.
Ron Bell
c/o Frederick Honey Company
E-mail: [log in to unmask]
CompuServe : 74732,1425
or via surface (snail) mail:
Ron Bell
12168 Old Frederick Rd.
Thurmont, MD 21788-2537
Thanks again!!