> Nick Calderone. I trust what he writes. (The Bee Files, "Stress" vol
> 128 July 1999)

I'd love to see an exact quote.  Having fed many tankerloads over the
years and having been concerned about these things for a decade, I've
never heard this verified.  I suspect this interpretation is based on
misreading something mentioning the use of heat AND acid or enzymes.

> Interesting that invert sugar in solution is golden in color so that
> may be what happened.

Again, this is based on assumptions that are not supportable, in my
experience.  The 1,250 imperial gallon poly tank of invert sugar sitting
in my yard is as white as water and *much* whiter than the tank of 67%
sucrose that sat beside it.  There are brands of invert on the market
for table use that are flavoured with molasses, and that is where people
go wrong.  There are also perfectly white invert syrups on the same
shelf, but they are less noticed.  Actual pure invert can be water
white -- less than 2 mm.

> Inversion does require acid but that is not too hard
> to come by since most water supplies, especially rural, are not
> neutral.

I am not sure of the quantity of the acid involved, but my understanding
is that it would take more than what is average tap water.  I know we
have chemists here, so maybe they can inform us.

allen
http://www.honeybeeworld.com/diary/
Back from the Shuswap houseboat trip.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and  other info ---
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::