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Mon, 14 Nov 1994 21:15:00 GMT |
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Wild Bee's BBS (209)826-8107 |
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On 11-02-94 [log in to unmask] wrote to ALL...
R > Ron:
R > Glucose/fructose ratios are not a very good indicator of potential
R > granulation in honey; probably the best potential predictions of
R > crystallization can be obtained from the glucose/water ratios. Check
R > the
R > chapter by Jonathan White in Eva Crane's book Honey. He also
R > references a
R > technique for determination of glucose levels in honey. Analysis
R > procedures
R > for the determination of glucose content are not difficult and it can
R > be
R > done using several different methods. If you need additional
R > information
R > please let me know. You can email me at the address below. Regards -
R > Rick
R >
Well maybe. Certainly honey with 25% moisture is more likely to stay
liquid longer that honey with 16% moisture. But it will probably ferment
pretty fast too. Water should remain a constant in the equation, not be a
factor. It is a fact that certain honeys, regardless of the moisture content
remain liquid for months or years on end, while other, regardless of the
moisture content, will crystallize in a few days.
Wayne Rumball
IHEO/ODEM
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* OFFLINE 1.58
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