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Sun, 31 Jan 2010 22:51:53 -0500 |
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>.Bee bread and pollen from seven locations were analyzed for moisture,
> >protein, reducing and nonreducing sugars, lipids, sulfated ash, starch,
> >pH, pectins and crude fiber. The levels of protein, moisture, and lipids
> >differed little between pollen and bee bread. However, there was no
> >detectable starch in any of the samples of bee bread; and starch was
> >present in all seven samples of pollen.
The last sentence would seem to have implications that stored pollen (bee
bread) would make a better food for confined (winter) bees than fresh
pollen?
Alden M.
NH
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