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Subject:
From:
Rick Fell <[log in to unmask]>
Reply To:
Discussion of Bee Biology <[log in to unmask]>
Date:
Wed, 2 Nov 1994 10:08:22 -0500
Content-Type:
text/plain
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Ron:
Glucose/fructose ratios are not a very good indicator of potential
granulation in honey; probably the best potential predictions of
crystallization can be obtained from the glucose/water ratios.  Check the
chapter by Jonathan White in Eva Crane's book Honey.  He also references a
technique for determination of glucose levels in honey.  Analysis procedures
for the determination of glucose content are not difficult and it can be
done using several different methods.  If you need additional information
please let me know.  You can email me at the address below.  Regards - Rick
 
>I am aware that the glucose:fructose ration of honey influences significantly
>the rate at which honey crystalizes.  How is this ration determined.  Is
>there a lab where samples can be sent for this determination.  Can or do
>they use Infrared spectrophotometry for this?
>Any info would be appreciated.
>
>Ron Bell
>c/o Frederick Honey Company
>E-mail: [log in to unmask]
>CompuServe :  74732,1425
>
>or via surface (snail) mail:
>        Ron Bell
>        12168 Old Frederick Rd.
>        Thurmont, MD  21788-2537
>
>Thanks again!!
>
Richard Fell     e-mail: [log in to unmask]
Department of Entomology, Virginia Tech
Blacksburg, VA 24061
703-231-7207  Fax 703-231-9131

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