> From a technical standpoint, vapor pressure alone makes it certain that one is putting butyric anhydride INTO THE HIVE.

I don't think you have been following the discussion closely. In a previous post:

> When either of the pure anhydrides, butyric or propionic, were added to honey in amounts up to 20 ppm, no anhydride could be seen in the subsequent ether extract analysed by gas chromatography. Thus while both of the anhydrides could be volatile enough in comparison with their acids, to reach the honey, they would be rapidly hydrolysed by water in the honey to leave their corresponding acids as residues. 

> Finally, it is felt important to comment on potential consumer concerns of the bee repellent residues that were found in honey. Butyric acid is naturally found in foods such as butter and cheese at much higher levels than any that we detected in honey samples.

Suet Kwan & Peter Sporns (1988) Analysis of Bee Repellents in Honey,
Journal of Apicultural Research, 27:3, 162-168

See complete post:
Subject: Re: Nonaromatic organic acids in honey
Date: Fri, 5 Aug 2016 08:17:40 -0400

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