> There is one study on acidified food and Nosema infection,

I notice that there is no data on the PH of the solution once the acetic 
acid was added.  As honey is acid in the first place, what effect on PH does 
the adding of the acetic acid have?  Would the solution of sugar syrup and 
acetic acid be as acidic as natural honey?  Also there is a  variation in PH 
of various honeys.  There is a quote to say that honey is in the range of 
3.2 - 4.5.

If the theory is that the acidification of the sugar solution would help 
reduce nosema, why wouldn't another acidic food i.e. honey be just as 
effective?

Trevor Weatherhead
AUSTRALIA 

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