Robert Mann wrote:
>> At 11:42 AM -0500 00/11/27, Rick Green wrote:
> >In "Hive and the Honey Bee" it says that ...invertase is added to honey by
> >honey bees to convert the sucrose found in nectar to dextrose and levulose.
> >The result is a more stable, higher-solid product which increases the
> >efficency of the ripening process.


> The sucrose molecule is split, by adding a water molecule's constituent 3
> atoms (a process called hydrolysis),


more on  http://www.xs4all.nl/~jtemp/suger.html

That's the ripening process
but after free glucose is present
cristalition will starts

Chemical determination of a in two layer divided honey
                                                  top layer,    down layer,
                                                  liquid                 cristallist
   liquid                       20,3%            9.8%
   sugars
   fruktose                      61.1%           37,8%
   glucose                        26,1%         54,9%
   sucharose                     0,5%                     0,3%
   maltose                      10,4%           5,8%
   isomaltose                    0,9%                   0,4%
   triose                        1,0%                   0,8%
   glucose/water relation        1,28                    5,6
>From the "honingboek" of the Koninklijke Vlaamse Imker Bond (Belgium)



hope it helps


regards, jant
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Jan Tempelman
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