I am aware that the glucose:fructose ration of honey influences significantly the rate at which honey crystalizes. How is this ration determined. Is there a lab where samples can be sent for this determination. Can or do they use Infrared spectrophotometry for this? Any info would be appreciated. Ron Bell c/o Frederick Honey Company E-mail: [log in to unmask] CompuServe : 74732,1425 or via surface (snail) mail: Ron Bell 12168 Old Frederick Rd. Thurmont, MD 21788-2537 Thanks again!!