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Date: | Sat, 16 Oct 2021 15:41:02 -0400 |
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The last thing I want to note in both the Bailey and Frizzera studies is the pH values used (Frizzera) and the syrup preparation (Bailey).
Hopefully everyone understands that quality syrup regardless shouldn't be boiled (water + sugar) especially if an acidifying agent is used. This will generate higher levels of HMF and other unknown substances that are harmful to bees. Also use only refined white sugar in your syrups (Cold Climates with long winters), and old syrup shouldn't be "saved" for future use, this is especially bad for wintering bees as per the video shared by Tracey.
The Frizzera studies uses 2.8 pH as their acidity level. This is much higher than typical honey 3.5 to 5.5pH. pH uses a log scale so 1 to 2 orders of magnitude higher H+ activity than a bee would be exposed to in their natural environment.
Bailey tested many mixtures (table included) several "acid mixes" had no significant differences to the control.
"not significant (P>0ยท05) with 11, 12, 17, 18 and 19"
A note on commercial invert sugar -"Invert sugar is created via hydrolysis, a process in which sucrose is mixed with water and heated until the bonds between glucose and fructose break. Enzymes or acidic ingredients like citric acid or cream of tartar can be added to expedite the process (2)" - not good for bees based on these studies.
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