I've spoken with beekeepers in other countries who invert sucrose using nothing but citric acid, then neutralize afterwards with baking soda to minimize further formation of HMF. They do so for either of two reasons: 1. In order to allow a greater concentration of sugar in syrup without granulation, or 2. Because they feel that bees process it better. I've seen few studies performed to support hypothesis No. 2. The results of one performed by Mussen and Johnson at U.C. Davis supported the hypothesis. They tested Mann Lake's Prosweet vs sucrose syrup. Prosweet is roughly 50% sucrose, and 25% ea glucose and fructose. -- Randy Oliver Grass Valley, CA www.ScientificBeekeeping.com *********************************************** The BEE-L mailing list is powered by L-Soft's renowned LISTSERV(R) list management software. For more information, go to: http://www.lsoft.com/LISTSERV-powered.html