On 11-02-94 [log in to unmask] wrote to ALL... > 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. > The F/G ratio is determined by the floral source of the honey. Tupelo honey from Florida has a high fructose content and can take years to crystallize. Canadian Rapeseed, or CANOLA honey has a very low fructose content and will crystallize within days of being extracted. I believe most labs use an HPLC method for testing sugars. One in the US that might do this for you is ACSC tel 800-842-2272/410-730-7782. I don't know the cost. Wayne Rumball International Honey Exporters Organisation ODEM International Inc Montreal, Canada --- * OFFLINE 1.58