> My brother sent to a lab three samples of honey for analysis,and
> one of values is so called HMF. They said that is a kind of ash.
> That value increase due heating , so heating can be detected precisely.
There is a graph on my homepage that shows the connection betweentime and
temperature for HMF and enzyme activity.
It can be found on http://www.kuai.se/~beeman/
Go to "research" then "honey".
--
Regards
P-O Gustafsson, Sweden
[log in to unmask]http://www.kuai.se/~beeman/