Hi All

Just read Bills post about Gluc. Oxidase in honey.

Most enzymes are extremely easly 'killed' by foaming - miximg them
with air.

I wonder to what extent the extraction process kills the glucose
oxidase in honey?? There is a large surface area and vigrorous
aeration. I wonder if honey were extracted in CO2 filled extractors
whether it would enable a higher gluc oxid yeild in the final honey,
that could then be sold at a higher price - at a few cents per cubic
metre this would not cost much for the CO2, but it would increase the
reasle value of the honey??

Keep well

Garth
Garth Cambray           Camdini Apiaries
15 Park Road
Grahamstown             Apis mellifera capensis
6139 South Africa

Time = Honey