Contents Honey Industry 3 Production Methods 3 Processing Methods 8 Honey - General 10 Floral Sources 11 Pollen 16 Pollination 28 Quality Factors 31 Standards and Definitions 35 US 35 International 36 Honey - Composition 38 General 38 Carbohydrates 43 Proteins, Amino-Acids 46 Ash, Minerals & Vitamins 47 Enzymes 54 Acids, pH 54 Other: Flavor, Compounds, Extractables 55 HMF 59 Honey - Characteristics (Chemical and Physical Properties) 62 General 62 Color 65 Electrical Conductivity 66 Flavor and Aroma 67 Microbiology 68 General 68 Clostridium Botulinum 70 Antibacterial Activity and related 72 Molds & Yeasts 75 Microwave 76 Moisture 76 Nutrition 77 Metabolism 77 Diabetes 79 Shelf-life & Storage 80 Crystallization 82 Analytical Methods 85 General 85 Carbohydrates 85 Carbonic Acids 92 Color 93 Flavonoids 93 HMF 95 Origin 98 Residues 99 Food Industry - Honey-Uses and Applications 104 General 104 Bakery Industry 105 Beverages 107 General 107 Soft Drinks 110 Alcoholic 110 Cereal 115 Confectionery 116 Desserts 116 Functional Foods 116 Meats 118 Non-Food 124 General 124 Cosmetics 124 Hair Care 125 Skin Care 125 Soap 125 Tobacco 126 Medicinal 126 Honey Industry Production Methods Bears, Beehives and Beekeepers. Alt, G. L. 1980. Gleanings in Bee Culture. 108 (6): 319-320, 323-325 Abstract: Our primary research objective is to evaluate the specifications of electric fences that are required to effectively repel bears from enclosures with emphasis on cost. The specifications of an electric fence that is relatively inexpensive but has worked very well to protect bees from bears in Pennsylvania have been discussed. Full article available. (English) Key words: Honey bee yard Bear Protection Fence Electricity Natural Nest Sites of Honey Bee, Colonies in Trees in Connecticut, USA. Avitabile, A. and Stafstrom, D. P. et al. 1978. Journal of Apicultural Research. 17 (4): 222-226 Abstract: Characteristics of 108 natural nests of feral honey bee colonies in trees are reported. Sixteen genera of trees were inhabited. Entrances were knot holes (75 nests), cracks (32) and root openings (1); 71 were more than 3 m from the ground and 68 had an area over 40 cm2. All 106 trees measured had a diameter above 30 cm at 1.3 m from the ground and 63 trees had diameters above 20 cm at the entrance height. Twice as many entrances faced SW as any other (quadrant) direction. Full article available. (English) Key words: Honey bee Feral colony Natural nest Tree Connecticut Africanized Bees and Pollination. Danka, R. G. and Rinderer, T. E. 1986. American Bee Journal. 126 (10): 680-682 Abstract: The collective results from this work and some previous findings demonstrate potentially significant problems and a few possible benefits, if Africanized bees are used as crop pollinators. The foraging behavior of individual European and Africanized bee shows several differences. Africanized bees are often extremely defensive of their nests, and this will undoubtedly be the biggest obstacle in using these bees in any beekeeping operation. When the bees were moved to different crops, over twice as many Africanized colonies as European colonies lost large numbers of adult bees. Minor difference was found in the daily worker mortality rates in Africanized and European colonies. However, Africanized colonies may be more susceptible to infection by European foulbrood, which may need to be examined more closely. Also, minor difference was found when an insecticide toxicity study was conducted comparing how the two types of bees reacted to insecticides. However, Africanized bees tend to displace native polli nator when they spread into an area. Overall, Africanized bees may vastly change many routine beekeeping and horticultural practices in this country. Full article available. Key words: Africanized bees European bees Pollination Colony Beekeeping Foraging Behavior comparison Nest Sites of Feral Honey Bees in California, USA. Gambino, P. and Hoelmer, K. et al. 1990. Apidologie. 21: 35-45 Abstract: Nest site characteristics are described for 94 honey bee nests in trees, 17 in the ground, and 82 in man-made structures. Nests were in trees of mean diameter of 85 cm primarily in live hardwoods, especially oaks. Entrances were mostly single knots or cracks in the main trunk at ground level and up to a mean height of 2.5 m. Most nests in the ground were in treeless areas; half had partially exposed combs, possibly aiding ventilation. Nests in buildings differed from those in trees by having smaller entrances. Compass orientation of comb in natural nest sites was commonly from 145o-195o. Full article available. (English) Key words: Apis mellifera Feral colony Nidification Nest site Honey and Pollen Plants (Part I -The Milkweeds). Goltz, L. 1986. American Bee Journal. 126 (10): 680-682 Abstract: One of the most persistent and difficult problems confronting beekeepers is that of locating apiary sites which promise economical returns in the form of ample nectar and pollen. I submit for publication a series of articles about the nectar and pollen plants of the United States to provide some of the basic principles of bee botany and plant ecology, along with some clues to the identification of some common honey plants. The characteristic of this aptly-named group of plants are described, including the geographic species, favorite booming land, flower color, shape and their fruits. The milkweeds yield copiously of nectar to honey bees. The honey is said to be light in color and of excellent flavor, very mild in taste. However, the excellent honey plants are decreasing because of the intensive cultivation of farmland and the use of weed killers. Full article available. (English) Key words: Honey Pollen plant Milkweeds Bee botany The Costs of Beekeeping - I. Survey of Commercial Beekeepers. Hoopingarner, R. and Sanford, M. T. 1990. American Bee Journal. 130 (6): 405-407 Abstract: This is the first in a series of articles on costs and profitability in beekeeping. Since we have often been asked questions regarding the costs of commercial beekeeping, we conducted a questionnaire with 66 items. We mailed out 350 forms to the beekeepers in Michigan, Florida and California. Among them, 130 persons responded and 73 were either large enough (commercial ) beekeepers, or were sufficiently clear in their responses, to be included in this analysis. A summarized table gave survey results of the items of average, minimum and maximum costs. The average colony yield was 90 lb. which is considerably above the stated national average. The average rent/apiary was quite consistent at $25-30. We calculated the cost of the honey at $0.75/lb., including the cost of containers and processing. Average distance to apiaries showed a wide variation, from 9 to 201 miles. Total cost of vehicles often includes equipment used for migratory beekeeping. The average cost per vehicle was $12,519. The average winter loss appeared to be quite high (12.6 percent). Forty-four percent of the beekeepers were migratory. The number of apiary visits/year had a large range of values, but most beekeepers in the survey were in the 9-11 trips per year category. The honey house utility cost is an area where some beekeepers did not provide figures. Full article available. (English) Key words: Beekeeping cost survey Interactions Among the Four Species of the Genus Apis. Koeniger, N. and Goethe-Universit„t, J. W. 1982. "Biological of Social Insects." Proceeding of 9th Congress. International Union for Study of Social Insects Breed, et al. Sauthwich, E. E. August, 1982. Abstract: In contrast to the other groups of Apidae which consists of 100-300 species each, in the true honey bees, Apis, only four species are generally recognized. Attempts to split this group into more than one genus and many more species have been based on morphological differences found among honey bees originating from different localities. In the Western honey bee (A. mellifera) about 25 distinct forms can be separated biometrically. The different aspects of behavior of Asian and Western honey bees were discussed, including the interference during mating, competition for nesting sites, for food, interspecific robbing, influence of predators on the interspecific balance and exchange of parasites. Full article available. (English) Key words: Honey bee Asian Western Behavior difference Interaction Honey Bees Do Pay Their Way. Levin, M. D. 1986. American Bee Journal. 126 (5): 366-369 Abstract: In several places in the 1985 Government Accounting Office (GAO) report, the comment is made that the price support program supports the price of honey, not crop pollination. Each time I see or hear such a statement, I am compelled to repeat the statement: "Adequate populations of honey bee pollinators can only be maintained in the context of a thriving beekeeping industry based on production and sale of honey." Domestic honey comes from bees that pollinate U.S. crops; imported honey comes from bees that pollinated foreign crops! Full article available. (English) Key words: Honey bee Pollination Price support Beekeeping industry Domestic honey Imported honey Collections of Bee Literature. Merrill, J. S. and Erickson, E. H. 1980. Agriculture Handbook 335, U.S. Department of Agriculture. 170-174 Abstract: In the United States, the best known collections of bee literature are at Technical Information Systems, the Universities of California, Minnesota, Wisconsin, and Cornell. Canada has an extensive collection at the University of Guelph in Ontario. Smaller collections can be found at the University of Illinois, Ohio State University and elsewhere. Scientists in apiculture, commercial beekeepers, and hobbyists often posses sizable collections. Collections described in this chapter are limited only to those that the authors consider prominent or unique. Full article available. (English) Key words: Bee literature Technical Information Systems University of California University of Minnesota University of Wisconsin University of Cornell University of Guelph, Canada University of Illinois University of Ohio State Apiculture Beekeeper Hobbyist Character Displacement Between Distantly Related Taxa? Finches and Bees in the Gal pagos. Schulter. 1986. The American Naturalist. 127: 95-102 Abstract: In this report, I present evidence suggesting that competition for flower nectar has resulted in character displacement between finches and bees on the Gal pagos Islands. First, the evidence is threefold: the use of flower nectar by two finch species was higher on the average on three islands where flowers are present but bees are absent than on islands where bees are present; the main body size of the two finch species is the smallest on the same three islands; and in one finch population, individuals that exploited flower nectar were smaller in size than individuals that did not. Second, I discuss alternative explanations for these results. Third, on the basis of these results, I suggest how the form of character displacement between distantly related species may differ in general from that between closely related species. Full article available. (English) Key words: Bee Finch Nectar Character Displacement Competition Factors Affecting the Usefulness of Honey Bees in Pollination. Vansell, G. H. 1942. Circular/United States Department of Agriculture. No. 650 Abstract: It has long been recognized that honey bees or other pollinating insects are necessary to the successful production of certain fruits and seed crops. After years of observation in various parts of California field in Oregon, especially in experimental orchards at Caiman, California, we obtained the information that would aid orchardists and seed growers in improving the pollination of their corps. The behavior of honey bees in visiting blossoms for nectar and pollen has been summarized. The attractiveness of honey bees' responses to various plant species in visiting blossoms for nectar and pollen may depend on the plant species, the blossoms open and lasting time, the pollen's quantity, color and size, the nectar sugar concentration, wind and relative quantity of plants. However, the reason for their select certain plants for pollen is not yet known. Full article available. (English) Key words: Honey bee Pollinating Nectar Plant Effect Processing Methods Mechanical Removal of Honey/Wax Matrix-Wedge Versus Panel Knife System. Cenkowski, S. and Bulley, N. R. et al. 1992. Transactions of the ASAE. 35 (3): 939-945 Abstract: (The removal of honey/wax from honey comb frames by shearing was performed) with 2 different sets of full scale paired (heated) knives: a wedge-shaped knife system (375 mm long) and a panel knife system (200 mm long), at different shearing velocities (200, 300, 600 mm/min based on upward velocity of honey comb frames against the stationary knives). To compare experimental results, data were recalculated to the length of paired knives of 430 mm as the typical dimension of the frame. Increase in the double wedge-knife velocity from 300 to 600 mm/min caused an increase in the apparent shearing forces from 195 to 400 N to 380 to 600 N, respectively. If the shearing force in the double panel knife is recalculated to the full length of a frame of 430 mm, the expected force magnitude would be in the range of 730-1150 N at the shearing velocity of 300 mm/min. The range of forces that damaged the wax foundation (of the honey comb frame) overlapped the range of the cutting forces occurring during the shearing proc ess with the panel knife. Factors influencing the damaging of a foundation were: wax foundation age, cleanliness of the blade surface, sharpness of the cutting edge and the presence of cocoons. Key words: Honey comb wax remove Panel knife system Honey Product. Shin. J. M. and Wang, S. L. et al. 1990. Patent: US 4973491 Abstract: A sliceable crystallized honey product and method of making the same are provided. The honey product comprises from 75 percent to 90 percent by weight honey and from 10 percent to 25 percent by weight finely ground oil-rich nut products. The honey has a solid content of from 75 percent to 86 percent by weight of the honey. Preferably, the nut products are chosen from the group comprising peanut meal and peanut flour. Full patent available. (English) Key words: Crystallized honey product Nut Product and Process for Preparation Thereof. Sterling, R. E. 1991. Patent: US 4986855 Abstract: There is provided a new and useful honey product and a process for the preparation thereof. The process comprises adding a predetermined quantity of seed honey to a mass of honey, treating the mass of honey a first time to physically break up crystal groups, holding the mass of honey a first time for a predetermined period to allow crystallization, treating the crystallized honey at least one additional time to physically break up crystal groups and holding the honey a second time for a predetermined period. Full patent available. (English) Key words: Honey process Honey product Drying Behavior of Honey-Starch Mixtures. Yener, E. and Ungan, S. et al. 1987. Journal of Food Science. 52 (4): 1054-1058 Abstract: Drying behavior of honey-starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30 and 40 percent starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60o, 70o and 80oC. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture. Full article available. (English) Key words: Dry behavior Honey-starch mixture Honey - General Honey: Technological, Marketing, Nutritional and Legislative Aspects. Mincione, B. and Sidari, M. 1988. Industrie Alimentari. 27 (266): 1077-1084 Abstract: This broad survey on honey includes tabulated data (from the literature) on mean chemical composition of honey during 1970-1977; chemical composition of 7 types of honey from Sardinia; sugars distribution in the disaccharide fraction; 134Cs and 137Cs concentration found in 1986 in honeys from Emilia Romagna and throughout Italy; and chemical composition of royal jell. A number of the major Italian laws governing honey are briefly discussed. Key words: Honey Marketing Nutrition Legislation Italy Beekeeping and Honey Sources in the United States. Morse, R. A. 1992. Proceedings of the Standardization & Metrology Organization for the Gulf Cooperation Council Countries and the United States National Honey Board. Technical Seminar on Honey Standards, Testing Procedures and Quality Control. Riyadh, Saudi Arabia 1-24 Abstract: The United States produces one fifth of the world's supply of honey. The U.S. beekeepers are very proud of the high quality of the honey they produce, which is competing successfully on the world's markets. The purity of our honey is guaranteed by the pride of our beekeepers with strong support from the Food and Drug Administration. In part, the quality of our honey is seen and evident in the competitions and shows in which beekeepers enter hive products. Honey bees obtain pollen and nectar from about 1,800 plants in our country. However, only about 40 of these produce nectar in sufficient quantity that bees make it into honey. Our honey varies greatly as does our climate that ranges from temperate to subtropical and dry to wet. The premier US. honey is clover, which accounts for about 40 percent of the crop. Alfalfa is the source of another 15 percent of the honey produced. Other premium table honeys include raspberry, canola, orange, sage, palmetto and tupelo. Full article available. (English) Key words: U.S. honey source Beekeeping Clover Alfalfa Floral Sources Floral-Type Identification and Quality Evaluation of Some Honey Types. Abu-Tarboush, H. M. and Al-Kahtani, H. A. et al. 1993. Food Chemistry. 46: 13-17 Abstract: Floral identification of six of the most commonly used honeys was investigated and their chemical characteristics were reported and compared with the Saudi Standards on honey. Microscopic examination confirmed the origin of the honey claimed by the manufacturer. 'Sugar-feed' honey was significantly (p<0.05) the lowest in moisture and pH, but the highest in sucrose, while 'Buck thorn-Sidir' was the highest in ash and pH, but the lowest in sucrose. Water insoluble solids (WIS) as well as fructose/glucose ratio (F/G) values were nearly the same for all samples. Higher diastase activity (DIA) was found in 'Buck thorn-Zaarorah' followed by 'Pot marigold-kateefah'. However, DIA in 'Alfalfa-Berseem Higazi' was below the limit set by the Saudi Standard. Honey samples, except 'Buck thorn-Sidir' and 'Buck thorn-Zaarorah', exceeded the maximum level of hydroxymethylfurfural (HMF) set by the Saudi Standard. Individual mineral contents varied among samples and were present in abundance, particularly, phosphorus an d potassium. Vitamins were generally very low and ascorbic acid was only high in 'Buck thorn-Zaarorah'. Full article available. (English) Key words: Honey Floral identification Chemical characteristics Microscopic exam Diastase activity Hydroxymethylfurfural Turkish Honey Can Be Poisonous. Anon. 1993. Food Safety Notebook. 4 (5): 54 Abstract: The poisonous effects of honey containing rhododendron pollens have been known since 400 BC; however, this honey is used in small quantities to treat gastrointestinal disorders in the Black Sea region of Turkey. Poisoning cases, in eleven men with gastric or peptic ulcers that have occurred as a result of eating honey are described briefly in this short article. The symptoms of the poisoning are disclosed. The presence of rhododendron pollens in the toxic honey is suggested to be the causative factor. Other family members who had consumed the same quantity of honey, i.e. one teaspoon daily were unaffected. Full article available. (English) Key words: Honey Turkish Poisonous Rhododendron pollen Hesperetin: A Marker of the Floral Origin of Citrus Honey. Ferreres, F. and Garc¡a-Viguera, C. et al. 1993. Journal of the Science of Food and Agriculture. 61: 121-123 Abstract: Seventeen flavonoid aglycones were identified in various experimental and commercial citrus honey samples by HPLC analysis. The flavanone hesperetin was detected in all samples. This flavanone was not detected in any of the honey samples, from diverse floral origin (including rosemary, lavender, sunflower, almond, sweet chestnut, white clover, Erisarum, Robinia, Rhododendron, Tilia, Prosopis, Eucalyptus and Calluna honeys) previously investigated. The analysis of the flavonoids present in orange nectar revealed that the flavanone hesperidin (hesperetin-7-rutinoside) was the major flavonoid detected and, therefore, this should be the main source of the hesperetin found in citrus honey. Hesperetin should be produced by hydrolysis of hesperidin by the bee enzymes present in honey. These results suggest that hesperetin could be used as a marker for the botanical origin of citrus honey. Full article available. (English) Key words: Citrus honey Floral origin Hesperetin High performance liquid chromatography Buckwheat: Structure, Composition, and Utilization. Pomeranz, Y. 1983. CRC Critical Reviews in Food Science and Nutrition. 19 (3): 213-258 Abstract: Buckwheat's origin, production, structure, composition and utilization was discussed in this article. Buckwheat is believed to have originated in Central and North Asia. Several wild species of buckwheat are grown in Siberia (U.S.S.R.) and in China. At present, about 2 million ha of buckwheat are seeded and harvested annually throughout the world. The U.S.S.R., China, Japan, Poland, Canada, Brazil, U.S., South Africa. and Australia are the world's leading buckwheat producers. Common buckwheat has a sharply three-angled or three-keeled pointed dry fruit, with a relatively smooth hull. Buckwheat is used as a honey crop. The honey is dark in color and has a strong flavor. Full article available. (English) Key words: Buckwheat Honey Structure Composition Utilization Identification of Flavonoids in Sunflower Honey. Sabatier, S. and Amiot, M. J. et al. 1992. Journal of Food Science. 57 (3): 773-774 Abstract: Flavonoids of sunflower honey were isolated and analyzed by: reversed phase (RP)-TLC; RP-HPLC/UV-vis (diode array detection) using post-column derivatization and GC/MS. Five main compounds were identified as pinocembrin (5,7-dihydroxyflavanone), pinobanksin (3,5,7-trihydroxyflavanone), chrysin (5,7-dihydroxyflavone), galangin (3,5,7-trihydroxyflavone) and quercetin (3,5,7,3',4'-pentahydroxyflavone). Two minor flavonoids were also detected: tectochrysin (5-hydroxy-7-methoxyflavone) and kaempferol (3,5,7,4'-tetrahydroxyflavone). All these compounds were previously reported in propolis, another hive product. Honey is a source of flavonoids in the human diet. Flavonoid structures may provide an index of floral origin with further study. Key words: Sunflower honey Flavonoid identification Honeys From the Basque Country (Spain). V: Floral Origin. (Mieles Del Pais Vasco. V: Origen Floral). Sancho. M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia. XLIII-2/3: 151-163 Abstract: The floral origin of 115 honeys from the Basque Country (Spain) has been determined. Sixty-four (55 percent) honeys have been unifloral honeys and 51 have been polyfloral honeys. In Alava the majority of honeys have been Ericaceae honeys, in Vizcaya Eucalyptus honeys and in Guip£zcoa polyfloral honeys. In the Basque Country (Spain), there have been also Leguminosae Type Trifolium honeys, Castanea honeys, a Rosaceae Type Fruit-bearing honey, a Rubus honey and a Lotus honey. Full article available. (Spanish) Key words: Honey Floral origin Spain Honey From the Basque country (Spain). VI: Honeydew Constitutes. (Mieles Del Pais Vasco. VI: Elementos De Mielada). Sancho. M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia. XLIII-2/3: 165-172 Abstract: Honeydew constituents of 115 Basque Country (Spain) honeys have been described. There is a bigger percentage of spores and myceliums than algaes (honeydew indicators). Samples analyzed are floral honeys. Honeydew constitutes have been found in small percentages. Three honeys from Alava can be considered mix of floral and honeydew honeys. Full article available. (Spanish) Key words: Honey Honeydew constitutes Spain Honey from Black Forest Lie and Truth. (Schwarzwaldhonig - Anspruch und Wirklichkeit). Sigler, J. 1989. Lebensmittelchemie und Gerichtliche Chemie. 43 (3): 56-57 Abstract: Problems with incorrect or misleading labeling of honey are briefly discussed. Sensory, physicochemical and microscopic techniques for differentiation of floral from honeydew honeys and for identification of the main plant type of origin of honeys are described. Full article available. (German) Key words: Honey Botanical origin Geographical origin Chemical composition Flavonoids in Honey of Different Geographical Origin. Tomas-Barberan, F. A. and Ferreres, F. et al. 1993. Zeitschrift fr Lebensmittel-Untersuchung und - Forschung. 196 (1): 38-44 Abstract: Flavonoids present in honey samples from different geographical areas (Europe, North America, equatorial regions, South America, China and Australia) were analyzed by HPLC. These flavonoids are incorporated into honey from propolis, nectar or pollen. As a general rule, honey samples from the northern hemisphere (where poplars, the source of propolis, are native) show flavonoid profiles characterized by the presence of propolis flavonoids. In contrast, honey samples from most equatorial regions and Australia are generally devoid of propolis-derived flavonoids, showing only flavonoids from other plant sources. However, several honey samples from Central and South America and from New Zealand do contain the flavonoids characteristic of propolis. The is means that imported Apis mellifera colonies may locate poplar trees, occasionally finding an imported specimen in gardens or agro-industrial sources and incorporate propolis flavonoids into honey. These preliminary results show that flavonoid analysis could be used as an adjunct to geographical origin studies of honey. Key words: Flavonoid analysis Geographical origin High performance liquid chromatography Extractives from New Zealand Honeys. IV. Linalool Derivatives and Other Components from Nodding Thistle (Carduus nutans) Honey. Wilkins, A. L. and Lu, Y. et al. 1993. Journal of Agricultural and Food Chemistry. 41 (6): 873-878 Abstract: Sixteen linalool derivatives and a variety of aliphatic acids and diacids, aromatic acids, and phenols (total of 61 components) were identified in the methylated diethyl ether extracts of New Zealand nodding thistle (Carduus nutans) honeys using GC-FID and GC-MS. Separation of the diethyl ether extracts afforded 3 dominant linalool derivatives which were identified using 1- and 2- dimensional NMR procedures as (E)-2,6-dimethyl-3,7-octadiene-2,6-diol, (Z)-2,6-dimethylxy-2,7-dienal and (E)-2,6-dimethyl-6-hydroxy-2,7-octadienoic acid (characterized as methyl ester). The minor components, a,5-dimethyl-5-ethenyl-2-tetrahydrofuranacetaldehydes (lilac aldehydes, 4 isomers) and b,5-dimethyl-5-ethenyl-2-tetrahydrofuranethanols (lilac alcohols, 4 isomers), were identified by comparison with synthetic samples. The total level of linalool derivatives in nodding thistle honey samples was between 15 and 87 ug/g of honey (average level 43 ug/g of honey). Full article available. (English) Key words: Honey New Zealand Extractives Linalool derivatives Carduus nutans Pattern Recognition Analysis Applied to Classification of Honeys from Two Geographical Origins. Pene Crecente, R. and Herrero Latorre, C. 1993. Journal of Agricultural and Food Chemistry. 41 (4):560-564 Abstract: Eleven legal parameters for quality control of honey were determined in 67 honey samples from Galicia, northwestern Spain, obtained from 2 production areas: Lugo and Orense. Classification of these honeys according to their geographic origin was achieved by applying pattern recognition techniques to chemical data. Humidity and free acidity were the most important features for classification. The use of pollen data to achieve correct geographic classification of honey samples was not necessary using this method. Key words: Quality control Spain Honey Pollen Characteristic Aroma Profiles of Unifloral Honeys Obtained with a Dynamic Headspace GC-MS System. Bouseta, A and Collin, S. et al. 1992. Journal of Apicultural Research. 31 (2):96-109 Abstract: Volatile compounds in 84 unifloral honeys, from 14 unifloral sources in 10 countries, were studied by a dynamic headspace GC-MS. Average concentration of the 47 compounds identified are tabulated, together with relevant chromatographic data. Some compounds appeared to be characteristic of the floral source, particularly in lavender (hexanal and heptanal), fir (acetone), eucalyptus (diketones, sulfur compounds, alkanes) and dandelion and rape (3 unidentified compounds) honeys. Further studies on less volatile compounds are needed in order to further characterize aromas of unifloral honeys and to differentiate honeys derived from floral sources such as chesnut, orange, and Robinia. Some compounds, such as alcohol, branched aldehydes and furan derivatives, reflected the microbiological purity and processing and storage conditions of the honeys, rather than their floral origin. Key words: Unifloral Honey GC-MS Floral source Floral origin Robinia Extractable Organic Substances from New Zealand Unifloral Manuka (Leptospermum scoparium) Honey. Wilkins, A.L. and Yinrong, L. et al. 1993. Journal of Apicultural Research. 32 (1):3-9 Abstract: Range and concentration of extractable organic substances occuring in 14 samples of New Zealand Manuka (Leptospermum scoparium) honey taken in the 1989-1990 season were compared with those found in some 1985-1987 samples. Samples were analyzed using gas chromatography with flame ionization detector (GC-FID) and gas chromatography/mas spectrometry (GC-MS). Concentration of 69 compounds are listed. Results verify an earlier proposition that irrespective of season and geographical origin, samples of unifloral Manuka honey are characterized by a combined concentration of 2-hydroxy-3-phenylpropionic acid and 2-hydroxy-3-phenylpropionic acid and 2-hydroxy-3-(4'-methoxyphenyl) propionic acid >700 mg/kg of honey, a combined concentration of syringic acid and 3,4,5-trimethoxybenzoic acid >35 mg/kg of honey, and a combined concentration of acetophenone and 2-methoxyacetophenone >20 mg/kg of honey. Key words: Manuka honey New Zealand GC-MS Flame ionization detector Leptospermum scoparium Pollen Pollen Spectrum and Quantitation of Ash and Sediment in Honey Produced in Murcia, Spain. Bano Breis, F. and Candela Castillo, M. E. et al. 1993. Revista Espanola de Ciencia y Tecnologia de Alimentos. 33 (1): 71-85 Abstract: Eighteen samples of honey from Murcia were analyzed; on the basis of pollen spectra, they were classified into 7 groups. Pollen from 31 plant species (in 20 families) was identified. Two 'monofloral' honeys which may be produced in Murcia are lemon blossom honey (40 percent Citrus lemon pollen) and fruit honey (35 percent pollen from Prunes and Pyrus spp.). Sediment content varied widely; in 67 percent of samples, the sediment content indicated collection by centrifugation, the rest having been collected by pressing. Ash content (assessed on the basis of electrical conductivity) was low and was not significantly correlated with pollen content. Pollen content was not clearly related to geographical origin of the honey samples. Key words: Pollen spectrum Ash Sediment Honey Spain A Study of the Pollen Spectra of Ling Heather, Calluna Vulgaris L. (Hull), Honeys Produced in Spain. Bonveh¡, J. S. and Elias, P. M. 1987. Journal of Apicultural Research. 27 (3): 169-174 Abstract: Thirty Calluna vulgaris L. (Hull) honeys have been analyzed, 9 of which were rejected (30 percent) as heather honeys following the methods of the International Commission for Bee Botany. The study demonstrated the Calluna pollen percentage composition (10-30 percent), the identified pollen taxa, details of the pollen spectra of all the accepted honeys, and the honeydew indicators. A total of 90 taxa have been defined with any average of 33 per honey. The samples belong to groups III and IV of Maurizio (1973). Key words: Pollen spectra Calluna pollen Ling heather Spain Stable Carbon-Isotope Analysis of Harvested and Commercial Royal Jelly. Dimick, P. S. and Howe, S. R. 1985. Journal of Apicultural Research. 24 (1): 49-51 Abstract: Del13C-isotope ratios were determined in royal jelly samples harvested from 4 Apis mellifera colonies at Pennsylvania State University. One sample, collected in July 1981, had a 13C-isotope ratio of -13.3 %o. This ratio indicates that the carbon of the dietary organic material utilized by the bees was predominantly from C4 plants. The other samples, collected during August of the same year, had 13C-isotope ratios ranging from -25.2 to -25.6 %o; thus the carbon of the dietary sources of these bees was primarily from C3 plants. The isotope ratios for 6 samples of commercial royal jelly products (pure royal jelly or royal jelly + honey) ranged from -6.9 %o to -2.8%o. The possibility that some of these products were adulterated is discussed. Full article available. (English) Key words: Royal jelly Carbon-isotope analysis Microscopic Analysis of Honeys From Alberta, Canada. Feller-Demalsy, M. J. and Parent, J. et al. 1987. Journal of Apicultural Research. 26 (2): 123-132 Abstract: Pollen and honeydew contents of 36 honey samples, harvested in 1983 in the province of Alberta, Canada were studied. Pollen Abundance Class (PAC-10, the number of grains in 10 g of honey) was determined with reference to frequency distribution (>50 percent very frequent, 20-50 percent frequent, 10-20 percent infrequent; and <10 percent rare); taxa were also identified. Fifty-three percent of honeys were rich in pollen (PAC-10 of 100,000-200,000), 39 percent had PAC-10 of 20,000-100,000 and 8 percent had PAC-10 of < 20,000. Forty-eight pollen types included 36 of nectariferous and 12 of anemophilous plants. Pollen from Brassicaceae, Melolitus spp., Trifolium hybridum, T. repens, T. protense, and Salix spp. were very frequent; Brassica kaber, Medicago sativa and Liguliflorae were frequent; 6 pollen types were infrequent, e.g. Solidago and Rubus spp., and 25 types were rare, e.g. Lotus corniculatus and Fragaria spp. Pollen contents varied regionally, i.e. when collected in the south, north or center of the province. Honeydew elements were present in small quantities and varied regionally. Key words: Microscopic analysis Honey Pollen Canada Microscopic Analysis of Honeys From Manitoba, Canada. Feller-Demalsy, M-J. and Parent, J. et al. 1989. Journal of Apicultural Research. 28 (1): 41-49 Abstract: Analysis of pollen and honeydew elements was performed on 29 honey samples, most of which were collected in 1983, from the province of Manitoba, Canada. Almost all of the honeys studied were unifloral with three pollen types, Brassicaceae (mustard family, canola), Melilotus spp. (sweet clover) and Lotus corniculatus (bird's-foot trefoil), predominating. "Secondary" pollens, are represented by Melilotus spp., Brassicaceae (others), Trifolium hybridum/T. repens (alsike clover/white clover), Fagopyrum esculentum (buckwheat), Lotus corniculatus and Helianthus annuus (sunflower). Honeydew elements were present in very small quantities. Several regional characteristics are shown. Key words: Honey Pollen analysis Honeydew analysis Microscopic analysis Canada Microscopic Analysis by Honeys from Saskatchewan, Canada. Feller-Demalsy, M. J. and Parent, J. et al. 1987. Journal of Apicultural Research. 26 (4): 247-254 Abstract: Analysis of pollen and honeydew elements were carried out on 42 samples of honey from Saskatchewan, mostly collected in 1983. Frequency of occurrence of pollen from melliferous plants showed 4 distinct classes. The class of 'very frequent' pollen (present in > 50 percent of samples) consisted of 5 types; Melilotus spp. (sweet clover), 'other Brassicaceae' (cultivated rape or canola), Trifolium hybridum/T. repens (alsike clover/white color), Medicago sativa (alfalfa) and Brassica kaber. The class of 'frequent' pollen (present in 20-50 percent of samples) comprised 4 types. Almost all of the honeys studied were unifloral (i.e. contained > 45 percent of pollen of 1 type), with Brassicaceae and Melilotus predominating. Honeydew elements were present in very small quantities. Several regional characteristics were evident. Key words: Honey Microscopic analysis Pollen Honeydew element Canada Pollen Analysis of Rock Bee Summer Honeys From the Prakasam District of the Andhra Pradesh, India. Jhansi, P. and Kalpana, T. P. et al. 1991. Journal of Apicultural Research. 30 (1): 33-40 Abstract: The paper deals with the pollen analysis of six squeezed honey samples collected from rock bee (Apis dorsata) combs during the period 1982-1984. All the samples represented summer honeys from tropical dry deciduous forest tracts of the Prakasam district of Andhra Pradesh, India. The samples, which were all multifloral, contained a total of 57 pollen types. The results indicate that Cassia fistula, Terminalia alata, Bauhinia racemosa, Feronia elephantum, Lagerstroemia parviflora, Strychnos patatorum, Zizyphus xylopyrus, Phyllanthus sp., Soymida febrifuga, Syzygium cumini, Dalbergia latifolia and Caesalpinia bonduc constitute fairly reliable nectar sources for honey bees in this area during the summer. Full article available. (English) Key words: Honey bees Apis dorsata Melissopalynology Pollen analysis India Composition of Freshly Harvested and Commercial Royal Jelly. Howe, S. R. and Dimick, P. S. et al. 1984. Journal of Apicultural Research. 24 (1): 52-61 Abstract: Royal jelly from Apis mellifera liqustica was examined by proximate analysis, amino acid analysis and chromatographic characterization of methylated fatty-acids using a pattern-recognition method. Crude protein was 11.9 percent, crude moisture 67.1 percent and crude lipid 4.3 percent. Amino acid analysis showed 17 standard protein amino acids and 5 unidentified ninhydrin-positive compounds. Aspartic acid was the major amino acid, at 16.1 percent of the protein content. The major fatty-acid, 10-hydroxy-2-decenoic acid was present at an average concentration of 50.3 percent of the total fatty acid content. The gross composition of 11 commercial royal jelly products was compared to that of the pure royal jelly used in this study. Six commercial royal jelly products were found to be adulterated. Full article available. (English) Key words: Royal jelly Composition analysis Pollens of Honeys From North-Western Spain. Jato, M. V. and Sala-Llinares, A. et al. 1991. Journal of Apicultural Research. 30 (2): 69-73 Abstract: A palynological analysis of 94 samples of honey from the province of Orense (north-west Spain) was conducted. One-hundred and ninteen pollen types were identified with Castanea sativa, Rubus spp., Lotus corniculatus and Ericaceae predominating. Honeys studied have a medium or high pollen content (Maurizio groups III and IV) and a high pollen diversity (ranging from 15 to 43 pollen types in each honey). The combination Castanea-Rubus-Lotus-Adenocarpus-Campanula was the most frequent, appearing in 94 percent of the honeys analyzed. The presence of Anarrhinum duriminium has not been reported for honeys from other Iberian provinces but was found in 76 percent of the samples from Orense. Key words: Pollen analysis Spain Pollen Analysis of Honeys From the Coastal Plain of Surinam. Kerkvliet, J. D. and Beerlink, J. G. 1991. Journal of Apicultural Research. 30 (1): 25-31 Abstract: As only a few publications are known concerning the pollen analysis of honeys from Surinam, an investigation was carried out on 97 samples of honey obtained from 30 locations in the coastal plain of Surinam during the period from November 1984 till February 1986. Important nectar sources which were identified were Avicennia germinans, Pterocarpus officinalis, a Piper species, Triplaris surinamensis, Syzygium cumini and IIex guianensis. The status of Cocos nucifera and other Palmae as nectar plants is not clear. A few other plants, such as a Solanum species, Rhizophora mangle, a member of the Anacardiaceae (with Rhus-type pollen) and Tapirira guianensis, are locally good bee plants. Pollen grains of Cecropia (a nectarless plant) were found in nearly all samples. Full article available. (English) Key words: Honey bees Apis mellifera Melissopalynology Pollen analysis Surinam A Study on Components of Pollen Load. Kim, J. H. and Lee, K. H. et al. 1992. Journal of the Korean Society of Food and Nutrition. 21 (5): 566-572 Abstract: Proximate composition and contents of free sugars, minerals, fatty acids, amino acids and in vitro digestibility of a mixed pollen load were analyzed. Composition of pollen load (/100 g) was as follows: protein 25.2 g; lipid 5.4 g; non-fibrous carbohydrate 50.0 g; and fiber 10.4 g. Free sugars composition of pollen load (g/100 g DM) was as follows: fructose 26.6 g; glucose 13.1g; sucrose 0.2 g; maltose 1.3 g; melezitose 0.02 g and fructose/glucose ratio of 2.0. Mineral content of the pollen load was in the order: K>P>Mg>Ca>Fe>Na>Mn>Zn>Cu. Unsaturated fatty acid content of the pollen load was approximately 69.1 percent, polyunsaturated fatty acid content was approximately 50.3 percent. Ratios of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids and polyunsaturated fatty acids: saturated fatty acids were 0.61:0.37:1.00 and 1.63, respectively. Total amino acid content of the pollen load was 337.5 mg/100g. Essential amino acids comprised 39.2 percent of total amino acid conte nt. Proline was the most abundant amino acid (2824.7 mg/100g) followed by Glu, Leu, Asp, Val, Phe, Ile, Ala, and Thr. E/T ratio of protein in the pollen load was 2.03; protein score was 65.2 (Lys); A/E ratio (egg) was 61.7 (Lys); and amino acid score was 51.7 (Lys). In vitro carbohydrate digestibility of the pollen load, based on total carbohydrate, was 66.7 percent after 1 hour and on non-fibrous carbohydrate was 80.6 percent. In vitro protein digestibility was 67.3 and 75.5 percent after 1 and 3 hours, respectively. Key words: Pollen load Composition Methods of Melissopalynology. Louveaux, J. and Maurizio, A. et al. 1979. Bee World. 59: 139-157 Abstract: Microscopical analysis provides the geographical and botanical origin of honey and it also provides information about any contamination of honey with brood, dust, soot, yeast content and other microscopic particles in honey. Principles, materials, methods and interpretation of results of the qualitative microscopical analysis were provided. Full article available. (English) Key words: Honey Melissopalynology analysis Precautions in the Use of Melissopalynology. Low, N. H. and Schweger, C. et al. 1989. Journal of Apicultural Research. 28 (1): 50-54 Abstract: The recommended procedures for melissopalynology suffer from two problems that can lead to incorrect assignment of honey origin. One problem is the lack of complete sedimentation of the pollen from honey samples owing to centrifugation of too concentrated a solution for too short a time at too low a centrifuge speed. This can result in selective sedimentation of larger, more dense pollen grains. The other problem with recommended melissopalynology procedures is a lack of insistence that all samples be subjected to an acetolysis procedure. An example of this problem with identification is given where willow and rapeseed (canola) pollen appear virtually identical before acetolysis, but can be seen as markedly different afterwards. Full article available. (English) Key words; Honey Melissopalynology analysis precaution A Melissopalynological Study of 54 Louisiana (U.S.A.) Honeys. Lieux, M. H. 1971. Review of Palaeobotany and Palynology. 13: 95-124 Abstract: Pollen analyses were made of 54 commercial Louisiana (U.S.A.) honeys collected during 1967-1968. Fifty-eight different pollen types were identified. A direct correlation was assumed between a plant's pollen quantity and its nectar contribution. On this basis, the major Louisiana honey plants that were determined are: Fabaceae, predominantly Trifolium repens (99 percent), Rubus, Berchemia scandens, and Salix. Plants established as important for their nectar contributions in isolated samples are: Cephalanthus occidentalis, Sapium sebiferum, miscellaneous Compositae (Asteraceae), Glycine max, and Parthenocissus quinquefolia. Native plants such as Rubus, Berchemia scandens, and Salix contribute more to Louisiana's honey sources than do cultivated plants or introduced plants. Most samples originated from six to fifteen different plant types and thus do not appear to be of particularly diverse botanical origin. The pollen types that indicate late spring, summer, or fall honeys include: Glycine max, Cassia f asciculata, polygonum, lagerstroemia indica, Lythrum, Ampelopsis, Trachelospermum difforme, and others. Thirty-one samples could be considered unifloral honeys. Most Louisiana honeys were a clear color and from nectar of flowers and not honeydew. Honeys collected from different regions of Louisiana are not easily distinguished from one another geographically by pollen types except in a few instances. Three pollen types characteristic of Mississippi and Red River floodplain honeys are: Cephalanthus occidentalis, Mimosa strigillosa, and Forestiera acuminata. Castanea and Ilex form a characteristic pollen combination in honeys produced from the pine-oak-hickory uplands and longleaf pine flatwoods of western Louisiana. Full article available. (English) Key words: Honey Pollen Louisiana Melissopalynological analysis Note. Evaluation of Freshness of Commercial Bee-collected Pollen. (Nota. Determinaci¢n de la frescura del polen ap¡cola manufacturado). Muniagegui, S. and Sancho, M. T. et al. 1991. Revista De Agroquimica Y Tecnologia De Alimentos. 31 (2): 265-271 Abstract: Total glutamic acid and total proline contents have been determined in 35 samples of bee-collected pollen. Each sample's preservation has been established by the glutamic acid/proline ratio. Glutamic acid content has been determined with hydroxylamine hydrochloride, sodium nitrite and iron (III) chloride by measuring at 490 nm. Proline content has been determined with ninhydrin, formic acid and isopropyl alcohol by measuring at 520 nm. Mean values obtained were 5.57 percent for glutamic acid content, 3.05 percent for proline content and 1.87 for their ratio. Individual values of the glutamic acid/proline ratio were always higher than 1, indicating well-preserved samples. Full article available. (English) Key words: Bee-collected honey Pollen Freshness evaluation Glutamic acid content Proline content Separation of Neutral Lipid Classes from Bee-Collected Pollen by High Performance Liquid Chromatography (HPLC). (Separati¢n de las clases de l¡pidos neutros de polen ap¡cola mediante cromatograf¡a l¡quida de alta resoluci¢n (HPLC)). Muniategui, S. and Sancho, M. T. et al. 1991. Fasc. 42 (4): 277-280 Abstract: A fast method for the separation of neutral lipid classes of bee-collected pollen by isocratic HPLC is described using ultraviolet detection at 206 nm and direct injection of the sample into a silica column. The mobile phase was n-hexane-2-propanol acetic acid (100:0.5:0.1). Three fractions of neutral liqids were isolated from 35 samples: sterol esters and other nonpolar compounds such as carotenoids, waxes, triglycerides and fatty acids. Full article available. (Spanish) Key words: Bee-collected pollen High performance liquid chromatography Neutral Lipids separation UV detection Some Physical and Chemical Constants from Bee-Collected Pollen Lipids. (Algunos par metros fisico-qu¡micos de la grasa del polen ap¡cola). Muniategui, S. and Sancho, M. T. et al. 1991. Fasc. 42 (2): 148-150 Abstract: Refractive index, acid, saponification, ester and iodine numbers were determinated in lipids from bee-collected pollen commercially purchased samples. Mean values are 1,4799 (1,4777-1,4825), 62 (48-83), 142 (102-156), 80 (48-102) and 102 (108-134), respectively. Full article available. (Spanish) Key words: Bee-collected pollen Pollen lipid Physical-chemical property Determination of Carotenes from Bee-Collected Pollen by High Performance Liquid Chromatography. Muniategui, S. and Sancho, M. T. 1990. Journal of Apicultural Research. 29 (3): 147-150 Abstract: A fast method for the determination of the carotene fraction from commercially purchased bee-collected pollen by isocratic HPLC is described, using ultraviolet detection at 453 nm and direct injection of the sample into a silica column. The mobile phase was n-hexane:2-propanol:acetic acid (100:0.5:0.1), using flow 1 ml/min. The mean value for carotene was 46.7 mg b-carotene / 100 g lipids. Full article available. (English) Key words: Bee-collected Pollen Carotene determination High performance liquid chromatography Cluster Analysis of the Sterolic Fraction of Bee-collected Pollen. (An lisis cluster de la fracci¢n ester¢lica del polen ap¡cola). Muniategui, S. and Simal, J. et al. 1989. Fasc. 40 (4-5): 280-286 Abstract: Cluster analysis of unsaponifiable and sterols fraction results from commercial samples of bee-collected pollen was applied using P2M program of BMDP. The euclideam distance was used as measuring of similarity and as clustering methods: single and centroid linkage. In this case, the best results were obtained with centroid linkage. The samples have been joined in 3 clusters for unsaponifiable and 6 for the sterols. Full article available. (Spanish) Key words: Bee-collected pollen Cluster analysis Sterol fraction Study of Fatty Acids of Bee-collected Pollen. (Estudio de los  cidos grasos del polen ap¡cola). Muniategui, S. and Simal, J. et al. 1989. Fasc. 40 (2): 81-86 Abstract: The methyl esters of fatty acids from 35 commercial samples of bee-collected pollen were analyzed by gas-liquid chromatography using 15 percent diethylene glycolsuccinate (D.E.G.S.) as fixed phase and programmed temperature at 140oC to 200oC at 1.4oC/min. The detector and injector temperature were held at 250oC. Of the 31 fatty acids have been isolated only 16 were identified: C8:0; C10:0; C12:0; C14:0; C16:0; C18:0; C18:1; C19:0; C21:0; C18:2; C22:0; C23:0; and C24:0. The principal fatty acid was palmitic C16:0 with 27.2 percent. Full article available. (Spanish) Key words: Bee-collected pollen Fatty acid analysis Gas-liquid chromatography A Mellitopalynological Study of Sunderban Honey. Pasha, M. K. and Ghosh, D. R. et al. 1991. Bangladesh Journal of Botany. 20 (1): 105-107 Abstract: Investigations were carried out to find the botanical origin, eco-vegetational distribution of honey plants, season of production, unifloral vs. multifloral honey, and consistency of color and taste of Sunderban honey. Six samples collected from hives in 3 eco-vegetational zones and 6 collected from traders outside Sunderban were subjected to pollen analysis. The pollen spectrum of each type of honey is presented. Approximately 60 percent of the Sunderban honey originated from the goran plant (Ceriops decandar) and 20 percent from khalshi plant (Aegiceras corniculatum). Samples collected from the traders were all found to be of the goran type. All samples collected were yellowish in color, due to the color of the dominant pollen grains. This type of honey never crystallized at room temperature. The unifloral khalshi-type was highly transparent and crystallized gradually at room temperature but quickly at 4 oC. Key words: Sunderban honey Mellitopalynological analysis Characterization of Some Southern Brazilian Honey and Bee Plants Through Pollen Analysis. Ramalho, M. and Guibu, L. S. et al. 1991. Journal of Apicultural Research. 30 (2): 81-86 Abstract: Over a period of 3 years, 256 samples of honey from the states of Sao Paulo and Parana, southernBrazil, were characterized by pollen analysis. The honeys were classified as Eucalyptus (54 samples), Citrus (49) and wild honey (153) according to information provided by beekeepers. Pollen types were compared with reference slides of pollens from plants flowering in the area. Besides Citrus and Eucalyptus spp., pollens found in Sao Paulo honey included Paspalum, Cecropia, and Syagrus, whereas pollens of Ilex, Campomanesia, Allophylus and Matayba spp. predominated in Parana honey. The importance of some spp., whose pollens may be under-represented in Brazilian honey, as bee forage plants is discussed. Key words: Pollen analysis Brazilian honey Bee plant Honeys from the Basque Country (Spain). IX: Grouping by Their Floral Origin. (Mieles Del Pais Vasco. IX: Agrupaciones En Funcion De Su Espectro Polinico). Sancho, M. T. and Muniategui, S. et al. 1991. Anales de Bromatolog¡a. XLIII-2/3: 275-282 Abstract: SPSSx cluster analysis of data of floral origin and taxons of 115 Basque Country (Spain) honeys have been applied using the single linkage. The euclidean distance was used as measuring of similarity of the samples. The block measure was used with the taxons. The samples have been joined in two clusters. One cluster has only the unifloral Lotus sp. honey. There is also one cluster for each taxon responsible of unifloral Basque honeys (Ericaceae, Eucalyptus sp., Castanea sativa Miller, Leguminosae Type T, Rosaceae Type Fruit-bearing, Rubus sp. and Lotus sp.). Full article available. (Spanish) Key words: Cluster analysis Honey Floral origin Spain Discriminant Analysis of Pollen Spectra of Basque Country (Northern Spain) Honeys. Sancho, M. T. and Muniategui, S. 1991. Journal of Apicultural Research. 30 (3/4): 162-167 Abstract: The maxminf, direct and Wilks' lambda methods of discriminating analysis from the SPSSX statistical package were applied to the 61 pollen taxa found in 115 honeys from three provinces (Vizcaya, Guip£zcoa and Alava) in the Basque Country of northern Spain. The direct method, using 58 taxa, gave the highest discrimination, correctly assigned 93 percent of the honeys to their province of origin. With seven taxa-Compositae type Carduus sp., Ericaceae type Arbutus unedo, Castanea sativa, Leguminosae type Genista sp., Eucalyptus sp., Rubus sp. and fruit-bearing Rosaceae (Prunus sp.) - the discrimination was 81 percent for the maxminf method with a F-to-enter of 4.0. Hence, these are the taxa that most characterize the origin of the honeys. Full article available. (English) Key words: Pollen spectra Discriminating analysis Melissopalynology Geographic origin determination Spain Study of Sterol Fraction of Bee-collected Pollen. (Estudio de la fracci¢n ester¢lica del polen ap¡cola). Simal, J. and Huidobro, J. F. et al. 1988. Fasc. 39 (6): 327-333 Abstract: The ethereal extract, unsaponifiable fraction and sterols from 35 commercial samples of bee-collected pollen were analyzed. The ethereal extract varied from 1.8 to 6.5 (all w/w dried weight). The unsaponifiable were 22.6-36.5 percent. The fraction of sterols was analyzed by gas-liquid chromatography using OV-17 as fixed phase. The following sterols have been isolated: 22-dehydro cholesterol, cholesterol, 24-methylene cholesterol, b-sitosterol, D5-avenasterol, D7-avenasterol and D7-stigmasterol. RRT = 0.72 sterol (relative time for b-sitosterol) may be pollinastanol. The principal sterol was D5-avenasterol in thirty one samples; 24-methylene cholesterol in three and D7-avenasterol in one. Full article available. (Spanish) Key words: Bee-collected pollen Gas-liquid chromatography determination Sterol fraction analysis Milissopalynology in the Determination of the Geographical and Floral Origin of Honey. Sawyer, R. W. 1975. Journal of the Association of Public Analysts. 13: 64-71 Abstract: Pollen analysis has been developed as a means of detecting the misdescription of honey. The apicultural and botanical factors involved are described, together with a survey of foreign honeys based on the analysis of 128 recent samples. Full article available. (English) Key words: Melissopalynology analysis Geographical origin determination Floral origin determination Physico-chemical Properties, Composition and Pollen Spectrum of French Lavender (Lavandula stoechas L.) Honey Produced in Spain. Bonvehi, J. S. and Coll, F.V. 1993. Z. Lebensm Unters Forsch. 196 (6):511-517 Abstract: The palynological and physical-chemical properties of 26 samples of French lavender (Lavandula stoechas) honey commercially produced in Spain have been defined. Each sample was examined to determine the total pollen content, percentage of L. stoechas pollen and pollen spectrum. On the basis of the honey pollen analysis, 14 samples were excluded as they were of different botanical origin (Echium spp.). A total of 67 different pollen types were identified. The sugar spectrum showed low percentages of trisaccharides and sucrose. The enzymatic activity was lower than that found in other unifloral Spanish honeys. A minimum of 10 percent L. stoechas pollen and maximum of 30 percent Echium spp. pollen are the suggested requirements to characterize this honey. Key words: Pollen spectrum Lavender Honey Spain L. stoechas Commercial Honey in the Philippines. 1. Pollen Grains Analysis. Tillde, A.CC. and Payawal, P.C. 1992. Philippine Agriculturist. 75 (1/2):81-87 Abstract: Seventy-two samples of honey collected from different regions of the Philippines were subjected to pollen grain analysis. About 50 kinds of pollen grains were identified. pollen grain frequency analysis indicated 14 predominant nectar sources, 8 secondary and 14 minor sources. In general, Mimosa pudica L., Cocos nucifera L., and Myrtaceae and Compositae species were the most important nectar sources as inferred by the overall predominance of their pollen types in the honey samples. Eleven of the honey samples (approximately 15 percent) did not contain pollen grains implying that these are man-made (artificial) honeys. Most of the authentic honey samples were unifloral; their pollen density ranged from 20,000 to 100,000 pollen grains/10g honey. Generally, wild honey samples had higher pollen grain density and diversity than Apis mellifera honey samples. Cluster analysis of pollen grain data revealed that geographical origin of honey samples could not be ascertained on the basis of pollen grain content. Key words: Honey Philippines Pollen grain Pollen Unifloral Apis mellifera Pollination The Pollination Value of Honey Bees to Wildlife. Barclay, J. S. and Moffett, J. O. 1984. American Bee Journal. 124 (7): 497-498, 551 Abstract: It has been estimated that honey bees do 85 percent of the effective insect pollination of plants in the U.S.. Honey bees' important pollinators of plants are used by wildlife as food, protective cover and nesting sites. Honey bee plays a major role in the welfare of wildlife. Full article available. (English) Key words: Honey bee Pollination contribution Wildlife Chemical/Nutritional Analysis of Pollens Obtained from Bee-Keeping. Calcagno, C. and Evangelisti, F. et al. 1989. Rivista della Societa Italiana di Scienza dell'Alimentazione. 18 (2): 99-104 Abstract: Twenty-two samples of commercial pollen products (10 samples of mixed pollens, 8 of monofloral pollens and 4 of pollen-based preparations) were analyzed for amino acid composition, fatty acid composition and sterols. Tables of results are presented and the nutritional value of pollen and pollen products is discussed. Key words: Pollen Chemical analysis Nutritional analysis High-Performance Liquid Chromatography Analysis of Nectar and Pollen of Strawberry Flowers. Grnfeld, E. and Vincent, C. et al. 1989. Journal of Agricultural and Food Chemistry. 37 (2): 290-294 Abstract: Nectar and pollen from 8 cv. of strawberries (field-grown at l'Acadie, Quebec) were characterized. Sugar contents of the nectars are tabulated. Free amino acid composition of pollen from each cv. is tabulated, together with essential amino acid content as percent of free amino acid. Free amino acid content of pollen ranged from 37.9 to 103 umol/mg. Proline was the major free amino acid present (in common with pollen from other plants). Cysteine was not detected in pollen from any of the samples. The cv. concentration of individual free amino acids in pollen varied considerably among the cv., coefficient of variation ranging from 26 percent for histidine to 86 percent for glycine. Protein content of pollen (total Nï5.6) was 19.6-42.4 percent, mean 32.7 percent, coefficient of variation 28 percent; these values may be overestimates because of nonprotein N contents of pollen. Key words: Pollen analysis Nectar analysis Strawberry flowers High-performance liquid chromatography Honey Bees as Environmental Watchdogs. Meeuse, B. J. D. 1985. University of Washington Arboretum Bulletin. 48 (1): 10-11 Abstract: Honey bees might be used as air-or soil-pollution watchdogs. Foraging honey bees have an impressive action-radius, so that they can rapidly sample areas ranging up to a few kilometers in diameter. Chemical analysis of the nactar and pollen the bees bring back to the hive can quickly reveal the presence of pollutants. No real harm is inflicted on individual honey bee or on the pollution in the hive. Full article available. (English) Key words: Honey bee Environment pollution monitor Analytical Studies on Honey. Mistry, R. P. 1989. Dissertation Abstracts International. B 49 (8): 3167 Abstract: Various analytical studies were conducted on 192 samples of English honey of known origin and on 69 further honeys including some of foreign origin, obtained from various sources. The studies included examination of 256 of the honeys for free amino acids and pollen. The free ninhydrin-positive substances were separated by ion exchange chromatography and then concentrated; 40 ninhydrin-positive substances were detected by a combination of paper electrophoresis and chromatography. Twenty-eight of them were identified. The levels of 13 detectable amino acids were determined. Examination by SDS-Page of the proteins present in 5 English and 11 foreign honeys revealed no correlation between proteins and the geographic origin of the honeys. Key words: Honey analytical study Geographic origin determination Pollen Analysis Applied to Determination of the Botanical Origin of 'Monegros' Honeys (Spain). Perez Arquillue, C. and Ucar Casorran, A. et al. 1988. Anales de Bromatologia. 40 (2): 265-277 Abstract: Pollen analysis of 44 honey samples from Monegros, Spain was carried out. Twenty-seven samples were mixed floral honeys ('mil flores') and 17 were unifloral honeys. Eight types of honey were encountered, with 'mil flores' having the greatest number of samples, and containing the greatest number of pollen taxa. All samples were nectar honeys. Diplotaxis erucoides was present in all samples and Helianthemum sp., Thymus vulgaris and Hypecoum procumbens were each in >90 percent of samples. Detailed tables of pollen spectra are provided. Key words: Honey Pollen analysis Spain The Value of Honey Bees as Pollinators of U.S. Crops (Part II of a Two-part Series). Robinson, W. S. and Nowogrodzki, R. et al. 1989. American Bee Journal. July: 477-487 Abstract: The rising demand for honey bees as pollinators is compelling evidence of their value to American agriculture. However, there has been considerable controversy over the actual dollar value of honey bees to U.S. agriculture. Therefore the research has been done based on previous work to attempt to gather improved information and to base the calculations on more valid assumptions to reach what we feel is the most accurate offered to date. We found that changes in agricultural crop production in the past two decades have been accompanied by heightened demand for honey bee pollinators. Pollination rentals result in added crop value many times higher than the fees charges for the service. For most beekeepers involved in commercial pollination, the costs of maintaining populous honey bee colonies are greater than the income generated by rental fees. Our review of the literature on pollination of various crops has revealed many questions of pollination biology that have not been addressed. The beekeeping indu stry plays a vital role in the intensified agricultural systems of the U.S.. Full article available. (English) Key words: Honey bee pollination attribution U.S. agriculture Wild Bees Make Money Not Honey. Suzanne, W. T. B. 1987. Agricultural Research. 35 (7): 10-11 Abstract: Almost half the total U.S. food supply depends directly or indirectly on pollination by honey bees. However wild bees are the best pollinator. Some wild bees could completely replace honey bees for pollinating specific crops. Full article available. (English) Key words: Wide bee pollination Honey bee pollination Authentication of Honey Sample via Test Sample and Principal Component Analysis. Zalewski, R. I. 1992. Food Quality and Preference. 3 (2): 223-227 Abstract: The use of principal component analysis (PCA) of large data sets for the authentication of honey samples is illustrated. The procedure uses a predetermined training set of the most characteristic honeys selected by PCA from a large collection of various honeys. The PCA solution of the training set and sample in question, results in a plot indicating honey position and membership to rape, heather or honeydew honey. The procedure is general and can be applied and extended for authentication of other foodstuffs. Full article available. (English) Key words: Principal component analysis Chemical analysis of honey Classification of honey Computer-aided sample identification Quality Factors Quality Control Indices for Honey. Aganin, A. V. 1992. Veterinariya, Moscow, USSR. No. 2, 15-18 Abstract: A table is presented giving quality indices for honey, (color, pH, crystallization, consistency, etc.), guideline values for these indices and methods for their determination. The table is divided into sections covering: honey appearance; maturity; damage from fermentation and /or heating; damage during transport and storage; additives; pathogenic microorganisms and radionuclides. Key words: Quality control Honey Evaluation of Honey Quality by Organoleptical Analysis. Bonvehi, J. S. and Pajuelo, A. G. 1988. Apiacta. XXIII: 103-108 Abstract: An organoleptical analysis technique based on the estimation of honey's whole characteristics was discussed. The sensations were divided into four groups: visual, olfactive, tactile and gustative. The best method is to give a score to each defined parameters. Key words: Honey quality evaluation Organoleptical analysis Visual Olfactive Tactile Gustative New Criteria For Honey Quality. Bogdanov, S. and Rieder, K. et al. 1987. Apidologie. 18 (3): 267-278 Abstract: Thirty-seven honeys of Swiss and foreign origin were analyzed for trace insecticides, water content, aw, color intensity, light absorption, protein content, conductivity, sugar content, hydroxymethylfurfural (HMF), diastase, saccharase, H2O2 production capacity (heat-labile antibacterial activity) and heat-stable antibacterial activity. Fumagillin and sulphathiazole were not detected (detection limit 0.5 and 0.1 ppm, respectively) and all but 1 honey fulfilled Swiss food legislation quality requirement. Crystallized an liquefied honeys had average aw values of 0.595 and 0.575, respectively and values were correlated with water content. Heat-labile and heat-stable antibacterial activities were correlated with diastase and saccharase activities. H2O2 accumulation was correlated negatively with HMF content. Swiss honeys differed in composition from foreign honeys. Honeydew and flower honeys could be differentiated by their contents of mono- and trisaccharides and less so by conductance, color intensity an d light absorption. Key words: Quality criteria Swiss honey Honey Quality and Its Control. Dustmann, J. H. 1993. American Bee Journal. 133 (9): 648-651 Abstract: In many countries honey is the main product of most apiaries. In view of an increasing competition in the world honey market and drop in prices, it seems necessary to visualize the true value of this highly appreciated unique food. After an introduction to honey, its origin and composition, this paper covers several aspects about honey trying to answer the following questions from the view of a European. (1) Which factors are decisive for the quality of honey and which kind of measures the beekeeper or honey processor has to take into account in order to harvest or save top class honey? (2) Which nutritional and health attributes of honey are scientifically proved or justified? (3) Which criteria can be used to control the quality of honey? (4) Which new aspects have to be considered when valuating the origin the honey by quantitative pollen analysis? Full article available. (English) Key words: Honey quality control Pollen analysis Nutritious aspect Premium Honeys: Response of Sensory Panelists. Ruthann, B. S. and Carol, E. L. 1991. Food Quality and Preference. 3 (2): 215-221 Abstract: Four honeys and one synthetic 'honey' were ranked by 62 panelists for relative acceptability; willingness to buy was ranked after price information was provided. Data were analyzed with the R-index procedure and Friedman ranked sums test. Honey floral source and production location differed. Panelists completed a questionnaire concerning food selection and perception and selection of honey. Instrumental techniques were used to characterize the honey. Honey was perceived by these panelists to have a unique flavor and positive image. Alaska wildflower, a fireweed table honey and Alaska fireweed/clover were the most acceptable. Acceptability did not necessarily correspond to willingness to buy. Similar results were obtained from both the R-index and rank sums analyses. The instrumental assessment of color and acceptability were significantly correlated. Generally, characteristics that distinguish premium from table honeys were unimportant in the selection process used by these panelists. Key words: Premium honey Sensory evaluation Acceptability Synthetic honey Honeys From the Basque Country (Spain). VII: Microscopic Impurities. Sancho, M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia. XLIII-2/3: 173-183 Abstract: Some microscopic impurities of 115 Basque Country (Spain) honeys are described. Between these microscopic constitutes there are: Oxalate crystals, (finely granulated substance), vegetal tissues, vegetal hairs, bee hairs, soot, germinating yeasts, butterfly wings, bee trachea, mites and Pericystis apis spores. There have been small quantities of microscopic impurities which confirm the quality of the honey analyzed. Full article available. (Spanish) Key words: Honey quality control Microscopic impurities Spain The Use of HMF and Diastase as Criteria of Quality of Greek Honey. Thrasyvoulou, A. T. 1986. Journal of Apicultural Research. 25 (3): 186-195 Abstract: Fresh samples of Greek honey were collected, grouped into categories according to their botanical origin and analyzed for HMF and diastase (amylase) activity. The effect of storage and heating on these two constituents was also examined. Using HMF and diastase as criteria to assess the quality of the product, some Greek honey could be regarded as industrial honey although it was fresh, unheated and nautrally pure. The was particularly ture of Thymus honey, which is very low in diastase. On the other hand, Polygonum honey, which is not liked as table honey be the Greek market, fell well within that category on the basis of its HMF and diastase contents. Storage or heating caused different rates of loss of diastase and production of HMF, even in honeys of the same origin. This complicates further the use of HMF and diastase as criteria for detecting overheated honeys. Full article available. (English) Key words: Greek honey Quality control HMF determination Diastase activity A Comparison of Top and Bottom Supering on Honey Quantity and Quality. Szabo, T. I., Sporns, P. 1994. American Bee Journal. 134 (10):695-696 Abstract: A study of the effects of top supering with one, two and three honey removals and bottom supering with two honey removals was conducted on the quantity and quality of honey produced by 36 honey bee (Apis mellifera) colonies in Beaverlodge, Alberta. Both methods included queens ranging from one to three years. A total of nine supers were added to each colony which consisted of two brood chambers topped with a queen excluder. There were no significant differences with the various treatments. Honey production ranged from 76.8 to 102.4 kg. moisture content from 16.1 to 17.4 percent and diastase number from 24.1 to 27.2. The results suggest that with the less labor intensive method of top supering the quantity and quality of honey can be maintained. Key words: Quality Apis mellifera Honey Standards and Definitions US Honey Background for 1985 Farm Legislation. 1985. Agriculture Information Bulletin Number 465. Abstract: This summary paper gave the structure of the honey industry, trends in domestic production and use, U.S. honey trade, history of honey programs and their effects. Key words: Honey Background information Farm Legislation Honey Standards and Regulations by States (A Summary). Abstract: Fourteen states were covered by the summary of standards or legislation for honey, including definitions, processing conditions, processing sanitation, labeling information, advertising, prohibited acts and honey products. Those states are including Alabama, Colorado, Connecticut, Illinois, Kentucky, Maine, Montana, New Hampshire, North Dakota, Oklahoma, Oregon, South Carolina, Washington and Wyoming. Full summary and appendixes available. (English) Key words: Honey Standards Regulations U.S. Regulations Pertaining to Honey Processing. 1987. The Commissioner of Agriculture, Wyoming Statutes. Abstract: The regulations pertaining to definitions, standards and processing of honey were published by Wyoming Department of Agriculture. The discussed sections included honey definitions, standards, facilities, extraction, pumping, personal cleanliness, personal health, transportation, portable facilities, surroundings, labeling and grading. Full regulation available. (English) Key words: Honey process Regulation United States Standards for Grades of Extracted Honey. 1985. Department of Agriculture U.S, Standards. Effective May 23, 1985 Abstract: This is the fifth issue of the United States Standards for Grades of Extracted Honey published in the Federal Register of April 23, 1985 to become effective in May 23, 1985. As in the case of other standards for grades of processed fruits and vegetables, these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and sellng, for establishing quality control program and for determining loan values. This issue covers the product description, the types of extracted honey, definitions of terms, recommended sample and container unit sizes, color, color designations, grade determination and the rate for each factor et al. Full standard available. (English) Key words; Extracted honey Grade standard International Codex Standard for Honey (World-wide Standard). 1989. Food and Agriculture Organization of the United Nations World Health Organization. Rome, 1989 Abstract: This publication contains the Codex World-Wide Standard for honey adopted by the 17th Session of the Codex Alimmentarium Commission. The world-wide standard supersedes the European Regional codex standard for honey. The methods of analysis included in Codex Standards are of three types: "Defining", "Reference" and "Alternative approved". Full article available. (English) Key words: Honey International standard The Honey Regulations 1976, UK. 1976. No. 1832, Food and Drugs Composition and Labeling. Abstract: This regulation covers definitions, composition, preparation and labeling. It illustrated the diastase activity determination method and the honey compositional requirements. Full regualtion available. (English) Key words: Honey UK Regulation Definition Composition Preparation Labeling Council Directive on the Harmonization of the Laws of the Member States Relating to Honey. 1974. (74/409/EEC) Official Journal of the European Communities. L221: 10-14 Abstract: The Honey Regulations completed EEC Directive No.74/409/EEC on the harmonization of the laws of the Member States relating to honey. The regulations prescribe definitions for the various types of honey, compositional requirements and labeling requirements, including restrictions on the use of the word 'honey' and references to the origin of the honey. Full regulation available. (English) Key words: Honey Definition EEC regulation Compositional requirement Packaging requirement Labeling requirement Austrians Define Honey. 1994. Bundesgesetzblatt fur die Republik Osterreich. (292):11/29/94 Abstract: Order number 941 of November 29, 1994 has been published on honey. This order brings Austrian legislation into line with certain provisions of EC Directive 74/409/EEC on this subject and amends Sections 1-7 of Chapter B3 of the Osterreichisches Lebensmittelbuch.. This order lays down definitions for the main types of honey, labeling requirements and standards of composition. This order comes into force on December 31, 1994. Key words: Austrian legislation Labeling Definitions Standards of composition Honey - Composition General The Chemical Composition of Korean Honey. Chang, H. G. and Han, M. K. et al. 1988. Korean Journal of Food Science and Technology. 20 (5): 631-636 Abstract: Chemical composition of 5 honeys (from acacia, bush clover, chestnut, rape and mixed-flower sources) was evaluated. Results are given in tables, graphs and averaged (percent): moisture 19.5; fructose 33.74; glucose 35.05; sucrose 4.67; total N 0.027; hydroxymethylfurfural 6.17 mg/kg; proline 23.6 mg percent and lactone, free acidity and total acidity 4.09, 11.37 and 15.36 m-equivalent/kg, respectively. Key words: Korean honey Chemical composition Constituents and Characteristics of Honey. Crane, E. 1980. A Book of Honey. Charles Scribner's Sons, New York. Charpter 3: 38-63 Abstract: The constituents and characteristics of honey including sugar, aromas, color, enzymes and other substances, granulation of honey, honey density, water content, fermentation, hygroscopicity, flow properties of honey and other properties of honey have been discussed. Full article available. (English) Key words: Honey composition Honey characteristics Can Sumilex Applied to the Raspberry Plantation Be the Source of Contamination of Bee Honey? Kubik, M. and Pidek, A. et al. 1991. Fruit science Reports. 18 (3): 119-124 Abstract: Four bee colonies were placed next to a 2-ha raspberry plantation. Raspberries were sprayed twice (2.5 kg/ha each time) during the flowering period with the fungicide Sumilex 50 WP (a.i. procymidone). Honey from each of the hives was bottled and stored at room temperature in the dark; analysis of raspberry pollen and procymidone (by microscopic and GC analysis, respectively) in the honey was carried out after 1, 3 and 15 months. Procymidone concentration in honey after 1 month was 0.01-0.06 mg/kg; this had decreased to < 0.01 ng/kg after 15 months, but was still detectable. Procymidone concentration in raspberry pollen was 30-40 percent of total pollen in honey, suggesting that some procymidone had originated from other crops, presumably from strawberry plantations nearby. Key words: Raspberry plantation Fungicide Procymidone Honey contamination Pattern Recognition Analysis Applied to Classification of Honeys from Two Geographic Origins. Pena Crecente, R. and Herrero Latorre, C. 1993. Journal of Agricultural and Food Chemistry. 41 (4): 560-564 Abstract: Eleven legal parameters for quality control of honey were determined in 67 honey samples from Galicia (northwestern Spain), obtained from 2 production areas: Lugo and Orense. Classification of these honeys according to their geographic origin was achieved by applying pattern recognition techniques to chemical data. Humidity and free acidity were the most important features for classification. The use of pollen data to achieve a correct geographic classification of honey samples was not necessary using this method. Key words: Geographic origin determination Quality control parameters Humidity Free acidity Changes During Storage in Chemical Composition of Natural Honeys and Honeys Adultered by Bee-Inverted Sucrose. Rybak, H. and Achremowicz, B. 1988. Pszczelnicze Zeszyty Naukowe. 30: 19-35 Abstract: To determine whether adulteration of (1) natural honeys with sucrose inverted by bees could be detected, 120 samples of (1) (rape and buckwheat honeys) and 65 samples of (2) natural honeys adulterated with inverted sucrose were stored at 20oC and analyzed at intervals up to 1 year for contents of sugar, lactones, total and free sugars, amino acids, ash, invertase, diastase activities and antibiotic properties (buckwheat honey only). Results, tabulated in detail, showed that the sucrose content of (2) declined after about 2 months storage to approximately the level of (1) and hence could not be used as an indicator of adulteration. However, (2) had lower contents of ash and amino acids (particularly proline) and a lower electrical conductivity, which could serve as an indicator of adulteration. Key words: Adulterated honey Storage effect Chemical composition change Chemical Composition of Polish Monofloral Honeys. Rybak, H. 1986. Pszczelnicze Zeszyty Naukowe. 30: 3-17 Abstract: One hundred twenty-one samples of Polish monofloral honeys collected during 1975-1980 were analyzed for contents of moisture, sucrose, reducing sugars, lactones, total and free acids, ash, pH, invertase, diastase activities and electrical conductivity. Results are tabulated in detail, giving mean values and ranges. Ash content and electrical conductivity were highly dependent on sources of the nectar. Key words: Monofloral honey Polish Chemical composition Honeys from the Basque Country (Spain). VI: Honeydew Constituents. Sancho, M. T. and Muniategui, S. et al. 1992. Anales de Bromatologia. 43 (2/3): 165-172 Abstract: Samples (115) of honey from the Basque country of Spain were analyzed for fungal spores and mycelium, which indicate the presence of honeydew. The samples were classified into 6 groups on the basis of quantity of spores and mycelium observed. Results were: abundant 3; important 2; common 9; isolated 25; insignificant 24 and not observed 52. The incidence of honeydew indicators in honeys from the Alava, Guipuzcoa and Vizcaya districts was assessed; most samples from Alava could be classified as floral honeys but 3 samples from Alava were classified as mixed honeydew/floral honeys. Key words: Honeydew constituent Spain Honeys from the Basque Country (Spain). VIII. Cluster Analysis Applied to Physicochemical Parameters. Sancho, M. T. and Muniategui, S. et al. 1992. Anales de Bromatologia. 43 (2/3): 267-273 Abstract: Cluster analysis was applied to data for 22 physical-chemical properties of 115 honeys from the Basque country of Spain. Results are presented as dendrograms. The honey samples were grouped in 2 clusters, one of which comprised a single sample with a high diastase activity. The physical-chemical parameters were grouped in 4 clusters; free acidity, total acidity, fructose and glucose. The diastase index were closely correlated and formed one cluster. Proline and total reducing sugar each formed a cluster and the final cluster comprised the other properties studied. Key words: Cluster analysis Physical-chemical parameter Honey Spain Extractives from New Zealand Honeys. 3. Unifloral Thyme and Willow Honey Constituents. Seng, T. T. and Alistair, L. W. et al. 1990. Journal of Agricultural and Food Chemistry. 38 (9): 1833-1838 Abstract: The levels of extractable organic substances in some New Zealand thyme and willow honeys have been determined. Substances detected include aromatic acids, phenols, aliphatic acids, diacids and degraded carotenoids. Among the degraded carotenoids 1-(3-oxo-1-butenyl)-2,6,6-trimethyl-1,2-epoxycyclohexan-4-ol (two isomers) and 1-(3-oxo-trans-1-butenyl)-2,6,6-trimethylcyclohexane-trans, cis-1,2,4-triol were detected in thyme honey extracts while trans, cis-abscisic acid and trans, trans-abscisic acid were detected in willow honey extracts. The GC profiles of thyme and willow honeys readily distinguish them from other New Zealand unifloral honeys. Full article available. (English) Key words: Extractable organic substance Thyme honey Willow honey Composition, Physicochemical Properties and Pollen Spectrum of Various Single-Flower Honeys From Spain. Serra, Bonhevi, J. and Gomez Pajuelo, A. et al. 1987. Alimentaria. 185: 61-84 Abstract: Detailed studies were carried out on the composition (contents of 14 sugars, humidity, minerals), physical-chemical properties (conductivity, diastatic activity, color) and pollen spectra of orange (Citrus sp., 22 samples), rosemary (Rosemarinus officinalis L., 17), lavender (Lavandula latifolia Med., 28) and forest (Quercus sp., 16) honeys. The results are extensively tabulated. For correct characterization, minimal pollen content should be 15 percent for orange, 20 percent for rosemary and 13 percent for lavender honey; forest (pine) honeys are not easy to characterize, but typically contained a mean of 0.77 percent of turanose (a sugar normally absent from the other honeys examined). For all 4 honey variation, there were wide variations in characteristics according to geographical origin. Key words: Composition Physical-chemical property Single-flower honey Pollen spectrum Gergraphical origin Spain Physicochemical Properties, Composition and Pollen Spectrum of Lavender Honeys Produced in Spain. Serra Bonvehi, J. 1988. Sciences des Aliments. 8 (2): 295-307 Abstract: Twenty-eight samples of lavender honey produced in Spain were analyzed. Data are given for: the lavender pollen; other pollens present; moisture and ash contents; electrical conductivity; enzyme activity; pH; color; minerals and the sugar composition. Twenty-two samples (78 percent) were authentic lavender honey. Most contained pollen from 25-36 plant spp. Most samples had low pollen contents; the percent lavender pollen was highest in the samples with the lowest total pollen content. Sucrose content is low (<2 percent). The data suggest that a small proportion of honeydew honey from Quercus spp. is commonly present. A minimum lavender pollen content of 10-13 percent is suggested for monofloral lavender honey. Key words: Lavender honey Physical-chemical properties Composition Pollen spectrum Spain Alberta Honey Composition. Sporns, P. and Plhak, L. et al. 1992. Food Research International. 25: 93-100 Abstract: Fresh honeys from the province of Alberta, Canada, were removed by filtration and stored frozen until analysis for moisture, enzymes (a- and b-glucosidase, diastase), 5-(hydroxymethyl)-2-furaldehyde, proline, free and lactone acidity, ash and carbohydrate composition to establish original values for authentic Alberta honey. These samples were found to meet all major national and international honey specifications. Generally, the samples were lower in moisture, a-glucosidase, proline, acidity and ash than many world floral honeys. Proline levels were often lower than 200 ppm which has incorrectly been used as a minimum level for honey authenticity by some honey importers. Fructose-to-glucose ratios were very consistent and averaged 1.09. All samples contained turanose and /or palatinose and maltose in significant (averaging 1.6 percent) quantities. Full article available. (English) Key words: Alberta honey Composition analysis Proline a-glucosidase b-glucosidase Diastase Hydroxymethylfural Fructose Glucose Sucrose Composition of American Honeys. White, J. W. and Riethof, M. L. et al. 1962. Technical Bulletin 1261. U.S. Dept. of Agriculture. Abstract: The results of physical and chemical examination are given and discussed for 504 samples of honey and honeydew from 47 States. They represent 83 single floral types, 93 blends of known composition, and 4 types of honeydew, all from the 1956 and 1957 crop years. The analyses carried out and the average values for 490 honey samples are: color, dark part of "White"; granulating tendency, 1/8 to 1/2 Key words: Composition Honey Carbohydrates Chemical Composition of Chesnut Honey: Analysis of the Hydrocarbon Fraction. Bonaga, G and Giumanini, A. G. et al. 1986. Journal of Agricultural and Food Chemistry. 34 (2): 319-326 Abstract: The hydrocarbon fraction of chesnut honey (Castanea sativa) was investigated by combination of physical, chemical and instrumental techniques. The quantitative analysis and the identification of hydrocarbons isolated from honey were carried out by gas chromatography with short capillary column and by combined gas chromatography/mass spectrometry. Linear hydrocarbons, saturated and unsaturated, at even and odd number of carbon atoms, from C10 to C37, were found in chesnut honey. n-Heptacosane, n-nonacosane, n-tricosane, n-pentacosane, and n-hentriacontane were the largest gas chromatographic peaks in n-alkane fraction (ca. 36.0 area percent), whereas n-tritriacontene and n-hentriacontene predominated in the unsaturated portion (ca. 64.0 area percent). The positional and geometrical isomerism of the double bond in n-alkenes was investigated by the study of their epoxides. At least 50 percent of unsaturated material is made up of D10-alkenes (mainly C31 and C33). A new observation allowed us to assign a p revailing cis configuration about C10-C11 unsaturation on the basis of the mass spectral pattern of the corresponding epoxides. The position of the unsaturation varies with continuity from C8-C16. The hydrocarbon content of honey reproduced to a great extent that of beewax composition. Full article available. (English) Key words: Honey composition Hydrocarbon fraction analysis Linear hydrocarbon Saturated hydrocarbon Unsaturated hydrocarbon Gas chromatography Mass spectrometry The Sugars of Honey - A Review. Doner, L. W. 1987. Journal of Food and Agriculture. 28: 444-455 Abstract: Surveys of floral honey composition have established that the three major components are fructose, glucose, and water, averaging 38.2, 31.3 and 17.2, respectively. Glucose and fructose are the only monosaccharides in honey and it is these sugars combined in various forms that comprise the di- and trisaccharide fractions of the floral honey. Several laboratories, utilizing various chemical and physical methods have been responsible for the isolation and characterization of ten disaccharides, ten trisaccharides, and two higher sugars from floral honey. Several of these occur only rarely in nature, and the trisaccharide erlose, produced by the action of honeybee invertase on sucrose, was first discovered as a component of honey. Honeydew honey is produced by the honeybee from honeydew deposits left by various hemiperous insects on their host plant. Honeydew contains a more complex mixture of sugars than does nectar, and honeydew honey is appreciably higher in reducing disaccharides and higher sugars than i s floral honey. The trisaccharide melizitose, not found in floral honey, is often present in levels exceeding 10 in honeydew honey. The precipitation of glucose from honey, termed granulation, is often technologically undesirable as it is sometimes followed by fermentation. Indices such as the glucose/water ratio have been used to predict granulation tendency. Small amounts of hydroxymethylfurfural (HMF) occur naturally in honey, resulting from the acid catalyzed dehydration of the hexoses, particularly fructose. High levels of HMF suggest adulteration of honey with acid inverted invert syrup and several methods are available for its determination. The conversion of nectar a variety of chemical and biochemical processes, some of which are now understood, while others remain to be elucidated. Full article available. (English) Key words: Honey sugar composition Enzymatic Determination of Glycerol in Honey. Huidobro, J. F. and Rea, M. E. et al. 1993. Journal of Agricultural and Food Chemistry. 41 (4): 557-559 Abstract: The glycerol content of 33 honeys of Galicia (northwestern Spain) has been determined using the Boehringer-Mannheim enzymatic method modified for this purpose. As far as we know, it is the first time this method has been applied to honey. Volumes of 0.5 ml of potassium hexacyanoferrate (II)-trihydrate solution (Carrez I) and zinc acetate-dihydrate solution (Carrez II) were used. The enzymatic determination was performed "spectrophotometrically" at 365 nm using pyruvate kinase, lactate dehydrogenase and glycerokinase in double the quantities recommended by the supplier. The method combines precision (CV percent less than 1.1 percent), good recovery (102.2 percent), sensitivity (30 mg/kg), simplicity and low cost. The glycerol content of the honeys analyzed ranges between 50.0 and 366.2 mg/kg (mean 137.6 mg/kg), which is in keeping with values obtained by other authors using other methods (HPLC, GC). Full article available. (English) Key words: Honey Spain Glycerol content Enzymatic determination Enzymatic Determination of Primary Normal Alcohols as Apparent Ethanol Content in Honey. Huidobro, J. F. and Rea, M. E. et al. 1994. Journal of Agricultural and Food Chemistry. 42 (9):1975-1978 Abstract: Unintentional fermentation of honey can cause spoilage of the product with production of ethanol. However, small quantities of ethanol are natural components of unspoiled honey. This paper reports the determination of apparent ethanol content in 33 unpasteurized, unmodified honeys from Galicia in north-western Spain. Analysis was by a modification of the Boehringer- Mannheim method, using the enzyme alcohol dehydrogenase. The mean apparent ethanol content of the honeys was 27.8 mg/kg. Key words: Enzymic determination Ethanol Spain Boehringer-Mannheim Honey Carbohydrate Analysis of Western Canadian Honeys and Their Nectar Sources to Determine the Origin of Honey Oligosaccharides. Low, N. H. and Nelson, D. L. et al. 1988. Journal of Apicultural Research. 27 (4): 245-251 Abstract: Nectar and honey samples from alfalfa, alsike, canola, red clover, sweet clover and trefoil were examined for monosaccharides (glucose and fructose) and oligosaccharides. Other than sucrose in all the nectars except canola nectar and a minute amount of maltose in alsike nectar, no oligosaccharides were found in any nectar sample. It was shown that the oligosaccharides that were found in the honey samples were present in similar amounts and seemed to originate from the enzyme activity of a- and b-glucosidase. Many of the oligosaccharides found in honey could be formed by addition of isolated honey a- and b-glucosidase to a nectar-like carbohydrate solution. Examination of honey samples from Apis dorsata, Apis cerana and Apis florea illustrated that the oligosaccharide patterns were very similar to those found in the Apis mellifera honey samples. Full article available. (English) Key words: Western Canadian honey Carbohydrate analysis Nectar sources determination Oligosaccharide origin Honeys from the Basque Country (Spain). III: Water and Sugars. (Mieles Del Pais Vasco. III: Agua Y Azucares). Sancho, M.T. and Muniategui, S. et al. 1991. Anales de Bromatologia. XLIII-1: 101-112 Abstract: Moisture content (by Karl-Fischer method) and sugar composition (by high performance liquid chromatography) of 115 Basque Country (Spain) honeys have been determined. The mean value for the moisture content has been 16.4 percent. The minimum value has been 12.4 percent and the maximum value has been 20.3 percent. Fructose, glucose and sucrose contents agree with the literature. Maltose contents have been smaller and melezitose contents agree with the contents described in the literature for Spanish honeys. Full article available. (Spanish) Key words: Honey Spain Moisture analysis Karl-Fischer method Sugar composition determination High performance liquid chromatography Proteins, Amino-Acids Note. Study of Protein and Free Proline Content in Commercial Bee-Collected Pollen. (Nota. Estudio del contenido de prote¡na y prolina libre en muestras de polen ap¡cola manufacturado). Muniategui, S. and Sancho, M. T. et al. 1990. Revista De Agroquimica Y Tecnologia De Alimentos. 30 (4): 545-549 Abstract: Protein content, by micro Kjeldahl method, and free proline content by spectrophotometric measurement at 520 nm of the colored compound formed with ninhydrin, formic acid and isopropanol, were determined in 35 commercial bee-collected pollen samples. Both methods with applied to bee-collected pollens were satisfactory although this food is heterogeneous (protein percentage CV = 0.40 and free proline percentage CV = 0.36). Sixteen point seven percent (14.3-19.4 percent) was the mean value obtained for protein content and 2.22 percent (0.72-2.65 percent) for free proline content. Full article available. (Spanish) Key words: Bee-collected pollen Protein content analysis Micro Kjeldahl method Free proline content determination Spectrophotometric measurement Honeys from the Basque Country (Spain). II: Formol Number and Proline Content. (Mieles Del Pais Vasco. II: Indices De Formol Y Prolina). Sancho, M.T. and Muniategui, S. et al. Anales de Bromatologia, XLIII-1: 87-99 Abstract: Formol number and proline content have been determined in 115 honeys from the Basque Country (Spain). Formol number mean value was 0.84 meq/100 g; standard deviation was 0.26; minimum value was 0.35 meq/100 g and maximum value was 1.55 meq/100 g. For proline content mean value was 81.2 mg/100 g; standard deviation was 20.7; minimum value was 34.0 mg/100 g and maximum value was 132.2 mg/100 g. Proline content has no properly informed about the origin of honey (nectar of honeydew). The discriminating analysis has been applied for distinguishing Basque Country honeys, Spanish commercially purchased honeys and Galician honeys. Discriminating result has been 58.70 percent. Full article available. (Spanish) Key words: Honey Spain Formol number determination Proline content analysis The Protein Content of Honey. White. J.W. Jr. and Rudyl, O.N. 1978. Journal of Apicultural Research. 17 (4): 234-238 Abstract: A method is described for determining proteins in honey. Removal of interfering materials of low molecular weight by dialysis allows the use of the Lowry photometric analysis for protein. For 740 samples of honey, a mean value of 169 mg/100 g was found, with a standard deviation of 71 mg/100 g and a range of 58-786. From 40 percent to 80 percent of the nitrogen in most honeys is in the protein fraction. Full article available. (English) Key words: Honey Protein content analysis Honey Protein as Internal Standard for Stable Carbon Isotope Ratio Detection of Adulteration of Honey. White, J. W. and Winters, K. 1989. Journal of the Association of Official Agricultural Chemists. 72 (6): 907-11 Abstract: Using the difference in stable carbon isotope ratio between a honey and its protein fraction permits objective evaluation of possible adulteration of honey with small amounts (7-20 percent) as well as larger amounts of corn or cane sugar. The present uncertainty in interpretation of results from pure honey with delta 13C values outside the generally accepted limits for pure honey of -27.5 percent to -23.5 percent is eliminated; likewise TLC testing to resolve questionable samples with delta 13C values between -23.5 and -21.5 percent is not needed. Fifty certified samples of pure honey were used to establish criteria for purity, and 38 other samples with delta 13C values in the "questionable"; or "adulterated"; range for the AOAC official method were tested. A difference of 1.0 percent or more between honey and protein fractions is proposed to indicate adulteration. Key words: Carbon isotope ratio analysis Honey adulteration determination Chromatography Ion exchange technique Ash, Minerals & Vitamins Pollen Spectra, Mineral (ash) and Sediment Quantitation in Honey Produced in the Region of Murcia, Spain. (Espectro pol¡nico y cuantificaci¢n del sedimento y cenizas de mieles producidas en la Regi¢n de Murcia, Espa¤a). Breis, F. B. and Candela Castillo, M. E. et al. 1993. Revista Espa¤ola de Ciencia y Tecnolog¡a de Alimentos. 33 (1): 71-85 Abstract: Eighteen samples of honeys from Murcia Region (Spain) were studied, and by means of the pollen spectra were classified into seven groups. The samples belonged to groups V and VII of Demianowicz with a middle pollen richness. A total of 31 taxa distributed in 20 families were defined. The studied samples were obtained by centrifugation (67 percent) and by press (33 percent) and all of them include a low mineral (ash) content. The limon blossom honey, with a 40 percent of pollen of Citrus limon and Frugal honey, with a 35 percent of pollen of Prunus-Pyrus, could be typical monofloral honeys from those harvested in the Region of Murcia. Full article available. (Spanish) Key words: Honey pollen spectra analysis Spain Mineral determination Sediment determination Proline Content in Honeys Imported from Argentine. Del Lungo, T. and Ciurlo, R. et al. 1993. Industrie Alimentari. 32 (314): 349-353 Abstract: In this study, the proline content of Argentine honeys was determined in order to gain information on typical analytical values for proline in these products to be used when free circulation of goods in the European Common Market begins. Key words: Argentine honey Proline content determination The Level of Natural and Fallout Radionuclides in Honey. Djuric, G. and Popovic, D. et al. 1988. Acta Veterinaria, Yugoslavia. 38 (5/6): 293-297 Abstract: The contents of natural (40K) and some fallout radionuclides (131I, 134Cs, 103Ru and 106Ru) in different types of honey before and after the nuclear accident in Chernobyl in 1986, were examined. Radionuclide activities were determined on a Ge (Li) detector by standard gamma spectrometry. Results are tabulated. Contents of K in honey before, during and after the nuclear accident were 0.58 ñ 0.03, 0.73 ñ 0.16 and 0.41 ñ 0.04 g/kg, respectively, with corresponding 40K activities of 18.5 ñ 1.0, 23.2 ñ 5.1 and 12.5 ñ 1.4 Bq/kg. Contents of K varied due to origin of the honey. In honey samples before the nuclear accident, the only fission product detected was 137Cs (2.4 ñ 0.2 Bq/kg). Immediately after the accident, high activities of all fission products tested were detected with highest activity due to 131I (338.7 ñ 39.5 Bq/kg), but after storage of honey for 5-6 months only 134Cs, 137Cs and 106Ru were detected. In honey samples a year after the accident, 134Cs and 137Cs only were detected at 0.76 ñ 0.08 a nd 1.8 ñ 0.2 Bq/kg, respectively. The value of honey as a bioindicator of environmental radiocontamination is discussed. Health hazards from honey are not considered a problem due to the small amounts consumed. Key words: Radionuclide residue determination Health hazard Selenium Levels in Some Species of Honey in Eastern Croatia. Petrovic, Z. T. and Mandic, M. et al. 1993. Deutsche Lebensmittel-Rundschau. 89 (2): 46-48 Abstract: Selenium was determined in approximately 80 samples of honey produced in E. Croatia over 2 consecutive seasons. Four types of honey were studied: sunflower, locust, floral and wild floral. Overall mean selenium concentration was 0.041 mg/kg. Mean values for individual honey types (mg/kg) were: sunflower 0.108; locust 0.038; floral 0.023 and wild floral 0.017. Selenium concentration differed significantly between seasons in locust honey but not in the other types. The selenium concentration found in these honeys presents no hazard of selenium poisoning. Full article available. (English) Key words: Honey Selenium determination Atomic absorption spectrophotometer Capillary Gas Chromatographic Determination of Free Amino Acids in Honey as a Means of Discrimination Between Different Botanical Sources. Pirini, A. and Conte, L. S. et al. 1992. Journal of High Resolution Chromatography and Chromatography Communications. 15 (3): 165-170 Abstract: Six kinds of honey from different botanical sources (acacia, citrus fruit, chestnut-tree, rhododendron, rosemary and lime-tree) were analyzed by capillary GC and the data obtained evaluated statistically to determine whether the amino acid profile could be used to verify the botanical source of the material. Results indicated that the presence of amino acids such as arginine, tryptophan, and cystine is characteristic of a particular kind of honey and that others, such as proline, asparagine, lysine, and methionine, can be used for discrimination if quantitative data is available about the levels of the compound present. Evaluation of optimum split ratio for amino acid determination and problems concerning the derivatization process, are also discussed. Key words: Honey free amino acid determination Botanical source discrimination Capillary gas chromatography Determination of Na, K, Ca, Mg, Cu, Fe, Mn and Total Cationic Milliequivalents in Spanish Commercial Honeys. Rodriguez-Otero, J. L. and Paseiro, P. et al. 1992. Journal of Apicultural Research. 31 (2): 65-69 Abstract: Contents of Na, K, Ca, Mg, Cu, Fe, Mn and total ash and total cationic m-equivlent were determined in 21 samples of Spanish commercial honeys after calcination of the samples and dissolution of the ash in 0.1N HCl. Total cationic m-equivlent were determined by ion exchange chromatography; individual cations were determined by standard methods, with interference between Na and K during AAS determination being corrected using a method based on multiple linear regression. Statistical analysis of results by linear regression techniques showed no evidence of systematic differences between results obtained by ion exchange chromatographic determination of total cationic m-equivlent and those obtained by summation of individual cation. Mean values recorded for ash ( percent wt/wt) was 0.192; mean values for cations (mg/kg honey) were: Na, 98; K, 653; Ca, 88; Mg, 38; Cu, 0.62; Fe, 5.3 and Mn, 1.92. Key words: Honey Spain Total cationic content determination Mineral contenet determination Honeys from the Basque Country (Spain). XI: Evaluation of the Different Kinds of Ashes and Their Alkalinity in Relation to Electric Conductivity in Honeys. (Mieles Del Pais Vasco. XI: Evaluacion De Los Distintos Tipos De Cenizas Y Su Alcalinidad En Funcion De La Conductividad Electrica En Mieles). Sancho, M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia, XLIII-4: 311-324 Abstract: For 115 honey samples from the Basque Country (Spain) harvested in the autumn of 1987 total and sulphated ash content and alkalinity of total ash were calculated from the electrical conductivity measured at 20oC in solutions of 10 g of honey with 75 ml of water, high correlations having been for these parameters. Soluble and insoluble ash content and soluble and insoluble ash alkalinities were determined from the mean percentages of total ash and mean total ash alkalinity, respectively because this gives best agreement with the experimental values and simplifies the calculations. The mean total ash content of 0.28 percent (0.05-0.64 percent), is typical of floral honeys. The mean soluble ash content was 0.21 percent (0.04-0.48 percent) and its mean alkalinity was 2.65 ml of 1N acid/100 g honey (0.5-6.03). The mean insoluble ash content was 0.07 percent (0.01-0.16 percent) and its alkalinity was 1.04 ml of 1N acid/100 g honey (0.21-2.35). Total ash alkalinity varied between 0.75 and 8.38 ml of 1N acid/10 0 g honey, and the mean value was 3.69. The mean sulphated ash content was 0.44 percent (0.11-0.97 percent). Full article available. (Spanish) Key words: Honey Ash types determination Alkalinity of ash Electrical conductivity Evaluating Soluble and Insoluble Ash, Alkalinity of Soluble and Insoluble Ash and Total Alkalinity of Ash in Honey Using Electrical Conductivity Measurements at 20oC. Sancho, M. T. and Muniategui, S. et al. 1992. Apidologie. 23: 291-297 Abstract: In 30 samples of Basque Country (Spain) honey, relations were established between electrical conductivity measured at 20oC in solutions of 10 g of honey in 75 ml of water, soluble and insoluble ash contents, total alkalinity, alkalinity of the soluble and insoluble ash. Correlations for these relations were best for total alkalinity of ash, soluble ash and its alkalinity; these values could be predicted from electrical conductivity at 20oC. Poorer correlations (r = 0.58) were found for the relations involving the insoluble ash but these were expected since amounts of this type of ash were every small and determination involves several more steps than for soluble ash determination. Full article available. (English) Key words: Honey Electrical conductivity measurement Soluble ash Insoluble ash Ash alkalinity Relationships between Electrical Conductivity and Total and Sulphated Ash Contents in Basque Honeys. Sancho, M. T. and Muniategui, S. et al. 1991. Apidologie. 22: 487-494 Abstract: In 30 honeys of the Basque country (N Spain), linear relationships have been found between electrical conductivity, measured at 20oC in solutions containing 10 g of honey dissolved in 75 ml of water and total and sulphated as contents: total ash (percent) = 0.083 electrical conductivity - 0.092 (r = 0.964, P value = 96.3 percent); sulphated ash (percent) = 0.121 electrical conductivity - 0.097 (r = 0.981, P value = 99.4 percent). The straightforwardness of electrical conductivity measurements in honey might make these relationships a useful means of calculating ash content. Key words: Honey Electrical conductivity Ash content Spain Physicochemical Characteristics and Composition of Eucalyptus Honey Produced In Spain. Serra Bonvehi, J. 1989. Anales de Bromatologia. 41 (1): 41-56 Abstract: Palynological and physical-chemical studies were carried out on 36 samples of commercial Spanish eucalyptus honey. Tables are provided of acidity, percent ash, hydroxymethylfurfural (ppm), color, Ca, Mg, K, Na, Fe, Cu, Cr, Pb, percent composition of sugar fraction (fructose, glucose, sucrose, trehalose, isomaltose, maltose, kojibiose, gentiobiose, melibiose, raffinose, erlose and melezitose) and water for each sample. Tables are also provided of pollen 'richness', number of pollen spp. identified, the percent of eucalyptus sp. pollen and the spectrum of pollen spp. present in each sample. The majority of the samples (77 percent) contained 17-23 pollen spp. with an average of 21 per sample. Eighty-one percent of the sample were very rich in pollen. Eucalyptus pollen formed 74-98 percent of total pollen. Sugar analysis indicated low percent of sucrose and trisaccharides. Honeydew was not detected. Enzymatic activity was lower than activity found in the other Spanish monofloral honeys. K, Na, Ca, and M g were present in large quantities. It is suggested that eucalyptus honey be defined as containing a minimum of 70-75 percent of eucalyptus pollen. Key words: Eucalyptus honey Spain Physical-chemical properties Composition Determination of Trace Elements in Honey by INAA (Instrumental Neutron Activation Analysis) in Turkey. Sevimli, H. and Bayulgen, N. et al. 1992. Journal of Radioanalytical and Nuclear Chemistry. 165 (5): 319-325 Abstract: Instrumental neutron activation analysis was used for the determination of As, Cr, Sb, K, Br, Zn, Fe and Co in 5 varieties of Turkish honey. Irradiation time was 6 hours at a thermal flux of 1013 neutrons cm-2S-1; cooling times of 100 hours and 3-4 weeks and counting times of 5,000s and 80,000 s were used, respectively. The detection limit was 0.01 ppm under these condition. The highest levels were detected in Bolu Yaka mixed flower honey (0.31 ñ 0.02) possibly due to the high sugar content of this honey. Key words: Trace element determination Honey Turkey Lead Content of Some Malaysian Foodstuffs. Shahid, S.M. and Siong, T. E. et al. 1987. Asean Food Journal. 3 (1): 25-26 Abstract: Leads in various foodstuffs were tested. The average of lead content of honey (Madu lebah) in Malaysian is 0.91 ppm. Full article available. (English) Key words: Lead content Malaysian honey Mercury Levels in Bee and Honey Samples From Industrially Contaminated and Noncontaminated Areas. Toporcak, J. and Legath, J. et al. 1992. Veterinarni Medicina. 37 (7): 405-412 Abstract: Levels of mercury were studied in bee and honey samples taken from contaminated areas (regions exposed to high levels of industrial pollution and having a high mercury load) or from noncontaminated areas relatively free from industrial pollution. Mercury levels were the highest in bees and honey from contaminated areas; levels in honey ranged from 0.050 to 0.212 and from 0.001 to 0.003 mg/kg, for contaminated and noncontaminated areas, respectively. Results indicate that mercury levels in bees and honey are an effective indicator of mercury loads in the environment. Key words: Mercury content determination Bee sample Honey sample Industry contamination Sugar Content of Honey from Wild and Kept Honey Bees. Tzu-Chang Chou and An-Bang Wu, et al. 1994. Journal of Food and Drug Analysis. 2 (2):97-102 Abstract: Studies were conducted, using HPLC, to determine the sugars content of honey from wild and domestic bees. Major honey constituents were fructose and glucose, with small amounts of sucrose and maltose. Honey also contained traces of vitamins B1, B2, B6, B12, and acetylcholine. Fructose content of honey from wild bees was 45 percent, while that from farmed bees was 38 percent (36 percent in winter honey). Glucose content of wild honey was 31 percent while that in honey of farmed bees was 33 percent (27 percent in winter honey). Fructose:glucose ratios were 1.1-1.2 in farmed honey and 1.4-1.6 in wild honey. Small amounts of sucrose were detectable. Maltose content of all samples was approximately 4.2 percent. Total sugars content of winter farmed honey was 67 percent, other farmed honey contained 75 percent total sugars, and wild honey 80 percent sugars. Key words: Honey Sugar content Vitamins HPLC Fructose Glucose Maltose Mineral Content of the Honeys Produced in Galicia (Northwest Spain). Rodriguez-Otero, J.L. and Paseiro, P. et al. 1994. Food Chemistry. 49 (2):169-171 Abstract: Sodium, potassium, calcium, magnesium, copper, iron, manganese, phosphorus (phosphate), chlorine (chloride), silicon (silica), sulfur (sulfate), and ash contents of 91 samples of raw honey from Galicia (northwest Spain) were determined. The mean ash content was 0.408 percent. Potassium was the most abundant of the elements determined with an average content of 1,572 mg/kg (38.5 percent of the ash). Mean contents (mg/kg) of the other minerals were: sodium, 138; calcium, 102; magnesium, 106; copper, 1.11; iron, 5.12; manganese, 402; phosphorus, 110; chlorine, 245; silicon, 9.16; and sulfur, 6.85. All mineral contents showed high coefficient of variation, ranging from 0.34 (sodium, calcium, and sulfur) to 0.71 (iron). In general, the Galician honeys studied had high mineral contents in comparison with other honeys reported on in the literature. Key words: Mineral Honey Spain Galicia Enzymes Inhibition of Polyphenol Oxidase Activity and Browning by Honey. Oszmianski, J. and Lee, C. Y. 1990. Journal of Agricultural and Food Chemistry. 38 (10): 1892-1895 Abstract: The inhibitory effect of honey on polyphenol oxidase (PPO) and on browning reactions was studied in apple slices, grape juice, and model systems. Browning was prevented by immersing apple slices in a honey solution. Grape juice preparation with added honey exhibited less browning and retained a higher concentration of polyphenols than juices made with no added honey. In model solutions of caffeoyl tartrate and epicatechin, the browning rate was inversely proportional to the added honey concentration. A kinetic study showed that honey is noncompetitive with epicatechin. Preincubation of PPO with honey progressively decreased the PPO activity with time. The compound responsible for this inhibitory effect of honey appeared to be a small peptide with an approximately molecule weight of 600. Key words: Honey Polyphenol oxidase activity inhibition Browning reaction inhibition Acids, pH Honey from the Basque Country (Spain). I: pH and Acidity. (Mieles Del Pais Vasco. I: pH Y Tipos De Acidez). Sancho, M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia, XLIII-1: 77-86 Abstract: pH in dry and humid matter, its evolution and acidity type (free, lactone content and total and lactone content/free acidity) have been determined in 115 honeys from the Basque Country (Spain). pH measurements in dry and humid matter have given the same results. pH evolution (in the laboratory conditions) is according to y = 4.13-0.01x (y = pH; x = time in months), r = 0.9934. Acidity types of honey have given high values if comparing with others; however, Basque Country honeys have been well preserved during the 28 months of analysis, so it is advisable to stabilize the free acidity limit in 50 meq/Kg. Results of lactone content/free acidity are typical of nectar honeys. Full article available. (Spanish) Key words: Honey pH analysis Free acidity Lactone content Total acidity Spain Constituents of Honey. Formic Acid (Formate). Talpay, B. 1989. Deutsche Lebensmittel-Rundschau. 85 (5): 143-147 Abstract: Formate and citrate were determined in 306 samples of various honeys and including honeys from bees artificially fed on sugar solutions, honeydew honeys and floral honeys from a range of flower types. Mean values for formate in most honey types were <1m-equivalent/kg; sweet chestnut, eucalyptus, Erica and Calluna honeys had higher formate concentration (up to 11.60 m-equivalent/kg in sweet chestnut honey). These honeys also tended to have higher citrate concentration than the other types. Possible use of these data in assessment of the authenticity of honeys and differentiation of honey types is discussed. Key words: Honey Formic acid analysis Citrate determination Other: Flavor, Compounds, Extractables Characteristic Aroma Profiles of Unifloral Honeys Obtained with a Dynamic Headspace GC-MS System. Bouseta, A. and Collin, S. et al. 1992. Journal of Apicultural Research. 31 (2): 96-109 Abstract: Volatile compounds in 84 unifloral honeys (from 14 unifloral sources in 10 countries) were studied by a dynamic headspace GC-MS. Average concentration of the 47 compounds identified are tabulated, together with relevant chromatographic data. Some compounds appeared to be characteristic of the floral source, particularly in lavender (hexanal and heptanal), fir (acetone), eucalyptus (diketones, sulphur compounds, alkanes ) and dandelion and rape (3 unidentified compounds) honeys. Further studies on less volatile compounds are needed in order to further characterize aromas of unifloral honeys and to differentiate honeys derived from floral sources such as chestnut, orange, lime and robinia. Some compounds, such as alcohols, branched aldehydes and furan derivatives, reflected the microbiological purity, processing and storage condition of the honeys rather than their floral origin. Key words: Honey Gas chromatography Mass spectrometry Volatile compound analysis Rapid Determination of Sulfathiazole, Oxytetracycline and Tetracycline in Honey by High-Performance Liquid Chromatography. Diaz, T. G. and Cabanillas, A. G. et al. 1990. Analytical Letters. 23 (4): 607-616 Abstract: A simple, fast and inexpensive method for determination of oxytetracycline (OTC), tetracycline (TC) and sulphathiazole (SF) in honey was developed. Honey samples (about 10 g) are mixed with 2.5 ml acetonitrile and the volume made up to 25 ml with water. Portions are filtered through a 0.45 um cellulose membrane filter before injection (6 ul) into a HPLC system containing a Pecosphere-3 ï 3 CR C18 Perkin Elmer column with diode-array detector. Mobile phase giving best separation of SF, TC and OTC was purified water-acetonitrile (70:30) with the aqueous portion containing 0.01 M dodecyl hydrogen sulphate sodium salt and 0.01 M oxalic acid. Calibration graphs with good linearity were obtained for all substances in the range studied (12-300 ng of SF, 55-670 ng of TC and OTC). Relative s.d. were (percent): 2.9 and 1.6 for 12 and 174 ng SF; 0.81 and 3.9 for 55 and 368 ng OTC; and 3.2 and 4.0 for 55 and 372 ng TC. Detection limits in honey were 0.9, 1.2 and 3.0 ug/g for SF, OTC and TC, respectively. Mean re coveries of SF (10.3-30.0 ug/g), OTC (23.1-70.0 ug/g) and TC (23.1-69.3 ug/g) added to honey were 97.7 ñ 2.6, 95.3 ñ 3.9 and 100.4 ñ 4.0 percent, respectively. The method was applied to analysis of various honey samples. SF was detected in some samples, but no OTC or TC. Key words: Oxytetracycline Tetracycline High performance liquid chromatography Simultaneous Determination of Sulfonamides in Honey by Liquid Chromatography. Horie, M. and Saito, K. et al. 1992. Journal of the AOAC International. 75 (5): 786-789 Abstract: A simple and rapid method using liquid chromatography (LC) for simultaneous determination of 10 sulphonamides (sulphathiazole, sulphadimethoxine, sulphamonomethoxine, sulphadiazine, sulphamerazine, sulphadimidine (sulphamethazine), sulphamethoxazole, sulphamethoxypyridazine, sulphachloropyridizine, and sulphaquinoxaline) in honey was developed. Samples were dissolved in 30 percent NaCl and then extracted with dichloromethane. Extracts were cleaned up on a Sep-Pak Florisil cartridge. LC separation was performed on a LiChrosphere RP-18e column (250 ï4.0 mm id) with 0.05 M sodium dihydrogen phosphate-acetonitrile (2+1) as the mobile phase; drugs were detected at 275 nm with 0.04 AUFS. Calibration graphs were rectilinear from 1 to 40 ng for each drug. Recoveries at the level of 0.5 ug/g were 62.1-90.2 percent and detection limits were 0.05 ug/g for each drug. Sulphamonomethoxine was found in 2 samples of domestic products at levels of 0.23 and 0.83 ug/g. Key words: Sulfonamide determination Honey Liquid chromatography Studies on the Fate/Loss (?) of Sulfathiazole in Concentrated Carbohydrate (Honey) Solutions. Low, N. H. and Standish, J. L. 1989. Canadian Institute of Food Science and Technology. 22 (3): 212-215 Abstract: Sulfathiazole (ST) contamination of honey has recently become a major concern for regulatory agencies. Although numerous chemical methods to test for ST in honey have been developed, none of these methods has examined the binding of ST to reducing carbohydrate (Maillard reaction) in honey. While ST treated at pH 3.6 and 80oC in water was completely stable over a thirty day period, ST treated under similar conditions in the presence of excess reducing carbohydrate (D-glucose and D-fructose) resulted in greater than 50 percent loss of free sulfathiazole in only 65 hours. Free ST also disappeared at slower rate from reducing carbohydrate solutions held at room temperature. ST bound to carbohydrate had different chromatographic properties from free ST and did not react with Bratton-Marshall reagent. Problems associated with present rapid detection methods for free ST in honey were investigated and a modified procedure to detect free ST to levels of 125 ppb developed. Since all chemical methods for ST analy sis in honey did not detect carbohydrate bound ST, these methods not only underestimated the original ST contamination of honey but also could underestimate the antibiotic contamination of honey if bound ST acted as a reservoir for free ST and /or bound ST still maintained antibiotic activity. Key words: Sulfathiazole Contamination Free sulfathiazole Bound sulfathiazole Honey solution Determination of Oxytetracycline and Doxycycline in Pharmaceutical Compounds, Urine and Honey by Derivative Spectrophotometry. Salinas, F. and Nevado, J. J. B. et al. 1989. Analyst. 114 (9): 1141-1145 Abstract: Derivative spectrophotometric methods were developed for determining oxytetracycline and doxycycline and for resolving their binary mixtures. Oxytetracycline and doxycycline were determined in pharmaceutical samples, urine and honey without any pre-treatment of samples. In all instances, first-derivative spectra were used. (Using honey, recovery of added oxytetracycline ranged from 103-109 percent and recovery of added doxycycline ranged from 80 to 85 percent). Key words: Honey Oxytetracycline Doxycycline Spectrophotometry Honeys from the Basque Country (Spain). IV: Quantitation of Sediment. (Mieles Del Pais Vasco. IV: Cuantificacion Del Sedimento). Sancho, M. T. and Muniategui, S. et al. 1992. Anales de Bromatolog¡a. XLIII-2/3: 145-150 Abstract: Sediment of 115 Basque Country (Spain) honeys has been quantitated (ul/100 g) using Trommsdorff leucocyte tubes. In the samples analyzed, the mean value has been 35.8 ul/100 g, standard deviation has been 1.88. Minimum and maximum values have been 14 and 99 ul/100 g, respectively. These honeys have been properly extracted. Sediment content has been a better indicator about the floral origin of the samples than about their cleanness and extraction mode. In Ericaceae honeys, sediment content values have been similar than those described in the literature. In dirty and pressed honeys, sediment content values have been smaller than those described in the literature. Full article available. (Spanish) Key words: Honey Sediment quantitation Aromatic Carbonic Acids of Honey. (Nachweis aromatischer Carbons„uren in Honig). Steeg, E. and Montag, A. 1987. Z Lebensm Unters Forsch. 184: 17-19 Abstract: Honeys from different floral sources were analyzed for aromatic carbonic acids which arise from the shikimi-acid-pathway. After separation into free and alkali-hydroxylable bound acids, gas chromatography-mass-spectrometry was used to identify the acids as their trimethylsilyl-derivates. Twelve free and 9 bound acids could be detected in honey for the first time. Full article available. (German) Key words: Honey Aromatic carbonic acid analysis Gas chromatography Mass spectrometry Extractives from New Zealand Unifloral Honeys. 2. Degraded Carotenoids and Other Substances from Heather Honey. Tan, S. T. and Wilkins, A. L. et al. 1989. Journal of Agricultural and Food Chemistry. 37 (5): 1217-1221 Abstract: Extractives from New Zealand ling heather (Calluna vulgaris) honey samples have been found to contain compounds with degraded carotenoid-like structures (3,5,5-trimethylcyclohex-2-ene skeletons) possessing fifteen, thirteen, nine, or eight carbon atoms. Two of the substances were present at 30-180 ug/g levels. Their structures were established by a combination of high-resolution mass spectroscopy and one- and two-dimensional NMR spectroscopy. A further 10 related compounds, including abscisic acid, present at 1-60 ug/g levels were identified by GC/MS. Other prominent extractives include benzyl alcohol, benzoic acid, phenylacetic acid and 2-hydroxy-3-phenylpropionic acid. Degraded carotenoids have not been identified from honey. The GC profiles of heather honeys readily distinguish them from other New Zealand unifloral honeys. Key words: Unifloral honey Heather honey New Zealand Extractives Degraded carotenoid HMF Studies on Hydroxy Methyl Furfural Formation During Storage of Honey. Ghoshdastidar, N. and Chakrabarti, J. 1992. Journal of Food Science and Technology. 29 (6): 399-400 Abstract: The changes in hydroxymethylfurfural (HMF) during honey storage and utility of Fiehe and aniline chloride tests to detect low levels of HMF were studied. Usefulness of parameters like fructose/dextrose ratio, acidity and organoleptic quality as possible indices of honey deterioration has been reported. Formation of HMF appears to be auto-catalytic. Full article available. (English) Key words: Honey Storage Hydroxymethylfurfural formation Deterioration Auto-catalytic Hydroxymethylfurfural and Diastase Review for Saudi Arabia Standards Organization. Probst, J. L. 1992. Proceedings of the Standardization & Metrology Organization for the Gulf Cooperation Council Countries and the United States National Honey Board. Technical Seminar on Honey Standards, Testing Procedures and Quality Control. Riyadh, Saudi Arabia 51-62 Abstract: The SASO and AOAC testing procedures for hydroxymethylfurfural (HMF) and diastase are compared. The proposal that SASO consider and eventually adopt AOAC tests and that the worldwide codex standards for HMF and diastase is given. A review of the current and future tests pertaining to sugar adulteration of honey is made. Full article available. (English) Key words: Honey SASO method AOAC method Hydroxymethylfurfural test Diastase test Saudi Arabia Standard Honey Hydroxymethylfurfural Content Measured by High Pressure Liquid Chromatography and UV Spectrophotometric Methods. Serra Bonvehi, J. 1991. Sciences Des Aliments. 11: 547-557 Abstract: The EEC legislation limits the content of hydroxymethylfurfural in honey to a minimum of 15 and 40 mg/kg. Heating and aging of honey are the two main processes that originate this and other related compounds. The standardized spectrophotometric methods for their determination are not powerful enough to resolve some of the problems that have appeared. High pressure liquid chromatography has been used to improve the identification and quantification of these compounds. This method differentiates unprocessed old honeys from heated ones. Full article available. (French) Key words: Hydroxymethylfurfural detection High pressure liquid chromatography UV spectrophotometry Honey Quality Evaluation of Honey: Role of HMF and Diastase Assays. White, J. 1992. Proceedings of the Standardization & Metrology Organization for the Gulf Cooperation Council Countries and the United States National Honey Board. Technical Seminar on Honey Standards, Testing Procedures and Quality Control. Riyadh, Saudi Arabia 25-50. Abstract: The amount of 5-hydroxylmethylfurfuraldehyde (HMF) and diastase in honey has been used to establish quality standards of the product. HMF upper-limit levels range from 15-80 mg/kg depending upon honey type and regulating agency. HMF levels increase gradually in the acidic honey solution through heat and storage over time; the more heat units/time the greater amount of HMF. Reasonable extracting, straining, bottling and storage temperature can cause honeys to exceed the lower regulatory limits, especially in the tropics and sub-tropics. The rejection of many quality honeys because of low HMF tolerances, unnecessarily restricts trade and does not insure an organoleptic favorable product. The use of diastase as a basis for measuring honey quality is questioned because of the extreme variation in beginning enzyme levels. Many honeys produced in the warm, dry areas of the world have less enzymes than cool-wet regions. The enzyme has no nutritional basis as a dietary requirement. Thus, diastase measurement should be dropped as a regulatory standard for quality honey. Full article available. (English) Key words: Honey Diatase activity hydroxylmethylfurfural tolerance Heat Storage Legislation limit Quality Evaluation of Honey: Role of HMF and Diastase Assays (Part II of a two-part article). White, J. W. 1992. American Bee Journal. 132 (12): 792-794 Abstract: The value of enzyme and HMF values in honey quality evaluation is discussed. The concept of the level of diastase activity in honey is related to its freshness or quality is replaced by the content of hydroxymethylfurfural. A limit of no more than 80 mg/kg of HMF is fixed for honey imported into Saudi Arabia and the Gulf States. Full article available. ([English) Key Words: Honey quality Hydroxymethylfurfural Diastase activity Legislation Honey from all Over the World. Anonymous 1994. The Clipper. (4):14-20 Abstract: This article describes what honey is, how it is made, where it comes from and its floral sources. The honey world production is also given listing the major producing countries. The author explains that an interesting trend is taking place in honey consumption, characterized by the rise of imported products and specialties. Dr. Cord Lllmann from the Honey Institute in Bremen, Germany, elaborates how institute workers analyze honey and determine the ageing, or the hydroxymethyl-furfural/hydroxymethyl-furaldehyde (HMF), factor. This too is part of the honey regulations. The HMF level is the standard for breakdown products of carbohydrates due to chemical reactions, expressed in mg/kg. "The smaller the HMF figure, the fresher the honey," say Dr. Lllmann. Ageing results from the combined effects of heat and storage time. Finally, the article explains when and why the German Honey Association set up the Honey Research Institute. Key words: Honey Floral source HMF Honey - Characteristics (Chemical and Physical Properties) General Physico-chemical Properties, Composition and Pollen Spectrum of French Lavender (Lavandula stoechas L. ) Honey Produced in Spain. Bonvehi, J. S. and Coll, F. V. 1993. Z Lebensm Unters Forsch. 196: 511-517 Abstract: The palynological and physical-chemical properties of 26 samples of French lavender (Lavandula stoechas) honey commercially produced in Spain have been defined. Each sample was examined to determine the total pollen content, percentage of L. stoechas pollen and pollen spectrum. On the basis of the honey pollen analysis, 14 samples were excluded as they were of different botanical origin (Echium spp.). Total 67 different pollen types were identified. The sugar spectrum showed low percentages of trisaccharides and sucrose. The enzymatic activity was lower than that found in other unifloral Spanish honeys. A minimum of 10 percent L. stoechas pollen and maximum of 30 percent Echium sp. pollen are the suggested requirements to characterize this honey. Full article available. (English) Key words: Physical-chemical properties Composition determination Pollen spectrum Sugar spectrum Enzymatic activity Evaluation of the Color of Some Spanish Unifloral Honey Types as a Characterization Parameter. Castro, R. M. and Escamilla, M. J. et al. 1992. Journal of the AOAC International. 75 (3): 537-542 Abstract: The color of 7 types of Spanish unifloral honey from rosemary, orange blossom, lavender, eucalyptus, sunflower, heather and honeydew was investigated for its potential use as a characterization parameter. Colors were estimated by visual comparison with a Lovibond 1000 instrument, the readings of which were transformed into Pfund units. As an alternative method, transmittances of liquid samples at selected wavelengths were measured, tristimulus values were calculated and chromatic coordinates in the CIE-1931 (x,v,L) and CIF-1976(L *a* *b*) color spaces were determined. Correlation coefficient between x and the Pfund grading was 0.958, but visual comparisons were less objective and precise than CIE parameters; however, analysis by visual comparison can be used by unskilled dealers and beekeepers because of its great simplicity. A stepwise discriminating analysis revealed that CIE-1976 (L *a* *b*) coordinates yield a slightly better proportion of accurately classified samples than CIE-131 coordinates (76 vs . 71 percent). However, rosemary and lavender honeys were more accurately classified using the CIE-1931 system. Results show that color determination make a useful tool for helping to classify honeys. Key words: Color evaluation Unifloral honey Spain Bee Research Digest (Some Special Properties of Honey). Edward, E. S. American Bee Journal. 129 (6): 407-408 Abstract: A summary of on-going and recent developments in bee research was given. Hygroscopic nature of honey was considered as preventing spoilage of honey. Freeze may help preventing crystallization and darkening. Protein content or the origin of the chemical in the honey may be responsible for the anti-browning action. Full article available. (English) Key words: Honey Hygroscope Spoilage Protein content Anti-browning Chemicals Classification of Honeys by Principal Component Analysis on the Basis of Chemical and Physical Parameters. Krauze, A. and Zalewski, R. I. 1991. Z. Lebensm Unters Forsch. 192: 19-23 Abstract: Eighteen chemical and physical parameters of nectar and honeydew honeys were determined and the results were analyzed statistically by the method of principal component analysis. On the plots of principal component loadings, the honeys were divided into the following groups: (1) acacia honey; (2) rape honey; (3) linden, floral (nectar coming from various plants) and heather honeys; (4) honeydew honey. The samples which were a blend of nectar and honeydew honeys may be considered as a separate group between 3 and 4. The most important first principal component was strongly associated with the value of electrical conductivity, the contents of ash, free acids and proline, as well as with the pH and the diastase number. The principal component loadings and linear correlation suggested that these parameters contributed much more to the classification of honeys than apparent reducing sugars, apparent sucrose, mono-, di-, and trisaccharides, glucose and fructose. The classification of honeys by the method of p rincipal component analysis my serve as an additional tool in specifying samples on the basis of their chemical composition. Full article available. (English) Key words: Honey Chemical and physical properties Principal component analysis Study of the Analytical Parameters of Interest in Honey. II. Sugars, Ash and Mineral Content and Colour. (Estudio de los par metros anal¡ticos de inter‚s en la miel. II: Az£cares, cenizas y contenido mineral y color). Frias, I. and Hardisson, A. 1992. Alimentaria. 28 (235): 41-43 Abstract: Analytical parameters concerning the quality of honey are reviewed. The different methods proposed for their evaluation and the highest values allowed by the Spanish legislation are indicated. Full article available. (Spanish) Key words: Honey Analytical parameter Quality evaluation method Legislation Honeys From the Basque Country (Spain). I: Cluster Analysis Applied to Physic-Chemical Parameters. (Mieles Del Pais Vasco. VIII: Analisis "Cluster" Aplicado a Los Parametros Fisico-Quimicos). Sancho, M. T. and Muniategui, S. 1991. Anales de Bromatologia. XLIII-2/3: 267-273 Abstract: SPSSx cluster analysis of 115 Basque Country (Spain) honeys has been applied using the single linkage. The euclidean distance was used as measuring of similarity of the samples. The block measure was used with the parameters. The samples have been joined in 2 clusters. One cluster has only one sample which has the higher diastase activity (58.7 in Gothe's scale). The parameters have been joined in 4 clusters. There is a relationship between free acidity, total acidity, fructose, glucose and diastase activity. Proline content and total reducing sugar content have also formed other clusters. Full article available. (Spanish) Key words: Honey Cluster analysis Chemical characteristics Spain Provincial Classification of Basque Country (Northern Spain) Honeys by Their Chemical Composition. Sancho, M. T. and Muniategui, S. 1991. Journal of Apicultural Research 30 (3/4): 168-172 Abstract: Basque country (northern Spain) honeys were classified into their provinces of origin using the maxminf, direct and Wilks' lambda methods of discriminating analysis applied to 18 physical-chemical parameters usually used for honey quality control. The best discrimination was given by the maxminf method, F-to-enter (FIN) = 1.0. Eleven variables (pH, lactone acidity, lactone/free acidity, formol index, proline, total reducing sugars, fructose, sucrose, fructose/glucose, (glucose-water)/fructose and estimated water activity) correctly assigned 82.6 percent of the honey used. The five most discriminatory variables were total acidity, formol index, sucrose, fructose/glucose and (glucose-water)/fructose. With these variables, a discriminating function was developed that correctly classified 77.4 percent of samples. Full article available. (English) Key words: Honey Physical-chemical parameters Discriminating analysis Maxminf method Spain Commercial Honey in the Philippines. II. Physical and Chemical Properties. Tilde, A.C. and Payawal, P.C. 1992. Philippine Agriculturiat. 75 (1/2):89-92 Abstract: The 22 honey samples collected throughout the Philippines and used in the first part of this study were analyzed for moisture content, reducing sugar content, diastase activity and hydroxymethylfurfural (HMF) content. Forty-six percent of samples had a reducing sugar content below the recommended minimum (65 percent for blossom honeys, 60 percent for honeydew and honeydew/blossom blends); 45 percent of the wild honey types and 48 percent of the Apis mellifera honey had a reducing sugar content <60 percent. Most of the honey standards (i.e. collected from reputable beekeepers) had a reducing sugar content which was within recommended values. Apis mellifera honey tended to have lower moisture content (15-22 percent) than wild honey types (16.2-33.1 percent). Diastase activity was generally low or lacking in wild honey types. Average and range of diastase activity was 14.02 and 5.98-31.09, respectively, in A. mellifera honeys, and 8.2 and 3.3-13.50, respectively, in the wild honey types. Most of the honey standards had diastase activity above the recommended minimum level of eight. HMF content was generally high in both wild honey types and A. mellifera honeys; average values were above the recommended minimum of 80 mg/kg honey. Key words: Honey Philippines Physical Chemical HMF Apis mellifera Sugar content Color Color and Turbidity Measurement of the Honey. (Determinacion Del Color Y De La Turbidez En Las Mieles). Huidobro, J. F. and Simal, J. 1984. Anal. Bromatol. XXXVI-2: 225-245 Abstract: The authors propose two new methods for the color measurement. The first method uses the chromaticity coordinates of the "Commission Internationale de l'Eclairage" and the second one, more simple and original, allows to calculate the dominant wavelength directly from the net absorbance (A560-A720) of the honey samples. It is also proved in this paper that the color measurement using the methods of Barbier-Valin and AOAC lacks objectivity. It is also suggested in this work to measure the turbidity by means of the absorbance at 720 nm because through this value it may be determined the equivalent result in "Cloudy" degrees of the AOAC scale. Key Words: Honey Visible spectrophotometry Color Turbidity Electrical Conductivity Dielectric Properties of Honey-Water Mixtures Between 10 Mhz to 10 Ghz Using Time Domain Technique. Puranik, S. and Kumbharkhane, A. et al. 1991. Journal of Microwave Power & Electromagnetic Energy. 26 (4): 196-201 Abstract: The dielectric properties of honey and honey-water mixture were investigated using the time domain reflectometry (TDR) technique in the frequency range 10 Mhz to 10 Ghz at 25oC. The dielectric spectrum of pure honey could be described by the Davidson-Cole model. Addition of water to honey led to a broadening of the spectrum and increased values for specific direct current conductivity. This conductivity may be due to some bound ions which are released by the addition of a small amount of free water to the honey. Key words: Dielectric properties Honey-water mixture Correlation Between the Electrical Conductivity of Honey in Humid and in Dry Matter. Sancho, M. T. and Muniategui, S. et al. 1991. Apidologie. 22: 221-227 Abstract: For 115 honeys, comparing electrical conductivity at 20oC in solutions containing 10.00 g of honey dissolved in 75 ml of water (x), used to determine pH and acidity type and solutions containing 20 percent dry matter (y) revealed a linear relation represented by y = 1.50x ( r = 0.9998). On this basis, solution electrical conductivity, pH and acidity type can be measured without data on honey moisture content. Full article available. (English) Key words: Honey Electrical conductivity Water content Flavor and Aroma Volatile Constituents of Some Unifloral Australian Honeys. Graddon, A. D. and Morrison, J. D. et al. 1979. Journal of Agricultural and Food Chemistry. 27 (4): 833-837 Abstract: A study has been made of the volatile constituents of some unifloral Australian honeys, using a gas chromatograph-mass spectrometer-computer system. The extracts of honey volatiles prove to be complex mixtures of at least 100 compounds. A surprising range of hydrocarbons and oxygenated compounds are present, some of which may be unique to the floral sources. Full article available. (English) Key words: Unifloral honey Australia Volatile constitutes Gas chromatography Mass spectrometer The Effect of Heat on the Volatile Flavor Fraction from a Unifloral Honey. Visser, F. R. and Allen, J. M. et al. 1988. Journal of Apicultural Research. 27 (3): 175-181 Abstract: The volatile flavor compounds from a unifloral manuka honey (Leptospermum scoparium Forst.) were isolated and analyzed by capillary gas-liquid chromatography and gas-liquid chromatography/mass spectrometry. Twenty-nine compounds were identified. In a comparative study, the effects of heating on the volatile flavor composition were evaluated. The results show that heating honey at temperatures as low as 50oC leads to formation of new volatile flavor compounds and that the peak areas of many compounds vary significantly as a result of different heating condition. These results also suggest that furfural, rather than hydroxymethylfurfural, may be a more appropriate marker for heated honeys. Full article available. (English) Key words: Honey Heat effect analysis Volatile flavor compounds Gas-liquid chromatography Mass spectrometry Microbiology General Microbiological Researches on Honey Produced in Home Industry. (Indagini Microbiologiche Sul Miele Prodotto Artigianalmente). Bartoli, M. 1993. Industrie Alimentari-XXXII 32 (316): 636-637 Abstract: Microbiological researches have been carried out on commercial honey, considering that the present sanitary legislation has not closely examined the matter yet. Fifty samples of home-industry produced honey was tested for the total bacterial count, yeasts, moulds, Staphylococcus aureus and anaerobic spores. The results have shown fairly high bacterial counts, as well as the isolation of Staphylococcus aureus from a few samples. The causes are probably due to poor hygienic measures in honey collecting and processing. Full article available. (Italian) Key words: Home-made honey Microbiology Bacterial Yeast Mould Staphylococcus aureus The Microbiological Quality of Honey as Determined by Aerobic Colony Counts. Bonvehi, J. S. and Jorda, R. E. 1993. Journal of Food Protection. 56 (4): 336-337 Abstract: The microbiological quality of honey in Spain is generally determined using the plate count method. However, it has been noted that the presence of motile colonies makes this method unreliable. This study was carried out to determine the frequency of occurrence of motile colonies in honey from both domestic and international markets; to identify the microorganism responsible for them, and to compare the plate count method with a membrane filter method. The results of the study indicated that Bacillus alvei was responsible for the motile colonies, and that the membrane filter method resulted in greater accuracy and gave a better indication of the microbiological quality of the honey than the plate count method. Motile colonies were found most frequently in honeys of multifloral origin, rather than monofloral honeys. Key words: Honey microbiological quality Aerobic colony count Plate count Culture of Bacillus Larvae From Bulk Honey Samples for the Detection of American Foulbrood. Hornitzky, M. A. Z. and Clark, S. 1991. Journal of Apicultural Research. 30 (1): 13-16 Abstract: A method is described for the detection of American foulbrood (AFB) outbreaks, based on the culture of bulk honey samples for Bacillus larvae spores and traceback to hives from which infected honey was extracted. The procedures, which involve the centrifugation of honey, heat treatment of the sediment and culture on to sheep blood agar containing nalidixic acid, also provide efficient means of locating AFB infection sources where signs of AFB may not be evident. The method was used to examine 505 honey samples (each approximately 125 ml) obtained from 200-liter drums at three packing plants in Australia. B. larvae was identified in 63 samples which had come from 52 of the 315 beekeepers involved. Of these 52, five were aware of the presence of AFB in their colonies, 18 were unaware of its presence, 12 had a history of AFB but were free of it at the time of the investigation and 17 had neither a recent history of AFB or any colonies showing signs of the disease. Full article available. Key words: American foulbrood Bacillus larvae Culture techniques Culture media Diagnostic techniques Survival of Some Mycobacteria in Honey Stored at Room Temperature. (De la survie de quelques mycobact‚ries dans les miels du commerce conserv‚s … la temp‚rature ambiante). Tysset, C. and Haas, P. et al. 1979. Bull. Acad. V‚t. de France. 52: 447-452 Abstract: Survival time of mycobacterium spp. was controlled in honey, by culture and challenge of guinea-pigs with infected honeys. Survival times were: 67 days for Myc. tuberculosis hominis, 77 days for Myc. tuberculosis bovis, 71 days for Myc. tuberculosis avium. They were much shorter for 'Atypical Mycobacteria' 26 days for Myc. chelonei and 17 days for Myc. phlei. Honey can be contaminated by bees drinking water in infected places, especially around hospitals or by infected bee-keepers handling. Investigation of mycobacteria in honey should be carried out in this case, for public health protection. Full article available. (French) Key words: Mycobacteria detection Honey storage Survival time Influence of the Storage Conditions on Some Physicochemical and Mycological Parameters of Honey Jimenez, M. and Mateo, J. J. et al. 1994. Journal of the Science of Food and Agriculture. 64 (1)67-74 Abstract: Effects of storage conditions (refrigeration temperature (4-70C). room temperature, and 280C, for two years) on physicochemical properties, yeast and fungi counts, and sugar composition of honeys with moisture contents of 169, 188 and 220 g/kg were studied. Of the solid culture media assayed, honey agar and osmophilic medium allowed yeast growth, while malt extract agar and yeast extract-malt extract agar allowed development of filamentous fungi. The yeasts isolated belonged to the genera Saccharomyces, Schizosaccharomyces, and Zygosaccharomyces. Filamentous fungi isolated were from the genera Aspergillus, Penicillium, Fusarium, and Alternaria. No microbial changes were noted in any of the honey samples tested, although the yeast population increased significantly with time. Free acidity and lactone acidity of honey samples increased slightly with all storage conditions, but pH remained constant. Honeys darkened gradually with time, the effect increasing with storage temperature. Analysis of sugars ( by capillary GC of their trimethylsilyloxime derivatives) indicated that changes took place over two years of storage. levels of fructose, glucose, sucrose, maltose, kojibiose, isomaltose, and trisaccharides decreased with time, whereas those of maltulose and turanose increased. Key words: Microbiological Storage Mycological parameters Honey GC Yeast Clostridium botulinum Clostridium botulinum Spores in Infant Foods: A Survey. Kautter, D. A. and Lilly, T. Jr. et al. 1982. Journal of Food Protection. 45 (11): 1028-1029 Abstract: In an examination of 10 categories of infant foods obtained in the Washington, D.C. area, Clostridium botulinum spores were detected in 2 of 100 samples of honey and 8 of 40 samples of corn syrup. This is the first report of the occurrence of C. botulinum spores in retail samples of corn syrup. In an ensuing nationwide survey of corn syrup, C. botulinum spores were detected in 5 of 961 bottles examined. Full article available. (English) Key words: Honey Corn syrup Clostridium botulinum Infant food Changes in Clostridium botulinum Spores in Honey. Nakano, H. and Okabe, T. et al. 1989. Japanese Journal of Food Microbiology. 6 (2): 97-101 Abstract: Honey has served as a vehicle of transfer of Clostridium botulinum spores in infant botulism. The present study was designed to find the stability of the spores in honey during storage at different temperature. When honey samples containing 104/g of type A (62A) or type B (Okra) spores were stored at 4oC, the spore population did not change over the year. At 25oC, however, spores decreased in number gradually after 100 days. Only 1 percent of type A and none of type B spores were detected after 400 days of storage. No physicochemical treatments (e.g. heat shock, sonication and treatment with detergent, enzyme, alcohol, acid and alkaline) had significant effect on the botulinum spore population. Neither type A nor type B spores were detected after 5 days of storage at 65oC. Type B seemed to be more sensitive than type A spores. At this temperature, the honey deteriorated slightly in terms of hydroxymethylfurfural and diastase number. It is not known whether the decrease in spore count was due to deat h or failure in germination of spores. At any rate, long-term storage at 25oC or mild heating at 65oC for about 5 days may eliminate or at least reduce C. botulinum spores in honey. Key words: Honey storage Heat effect Clostridium botulinum spore Detection of Clostridium botulinum in Natural Sweetening. Nakano, H. and Yoshikuni, Y. et al. 1992. International Journal of Food Microbiology. 16: 117-121 Abstract: Various sugar products were examined for contamination with C. botulinum spores. Type A, B and C spores were detected in three of 56 samples of sugar for apiculture, which may attest the significance of bee-feed as a source of contamination of honey. The heavy contamination of honey with C. botulinum spores sometimes encountered, however, can not be explained unless some other factors, e.g. that allowing germination and multiplication of the spores somewhere during honey production are found. Type A spores were detected in some samples of raw sugar and molasses and also in two of 41 samples of brown sugar lump, but not in refined sugar or other various samples taken at a sugar factory or in sugar cane left on the field in Okinawa. The fact that some natural sweetenings are contaminated with C. botulinum spores, even in low concentrations, may be food-hygienically important. Full article available. (English) Key Words: Clostridium botulinum detection Sugar product Corn syrup Honey Risk Factors for Infant Botulism in the United States. Spika, J. S. and Shaffer, N. et al. 1989. American Journal of Diseases of Children. 143: 828-832 Abstract: To define risk factors for infant botulism, we performed a 2-year prospective case-control study of 68 laboratory-confirmed cases in infants living in the United States, outside of California. For each case patient, two control subjects were matched by date and hospital of birth or county birth records. By univariate analysis, breast-feeding (odds ratio = 2.9) and consumption of honey (odds ratio = 9.8) were associated with disease, but only 11 case patients (16 percent) had eaten honey. Decreased frequency of bowel movement (less than one per day for at least 2 months) was also associated with disease in infants 2 months of age and older (odds ratio = 5.2). Risk factors changed with the age of the patient at disease onset when analyzed by multivariate logistic regression methods. For infants less than 2 months old, living in a rural area or on a farm was the only significant risk factor (odds ratio = 6.4). For infants 2 months of age and older, breast-feeding (odds ratio = 3.8), less than one bowel mo vement per day for at least 2 months (odds ration = 2.9) and ingestion of corn syrup (odds ratio = 5.2) were associated with disease. The severity of the disease was similar for breast- and bottle-fed infants. Clearly defined food exposures account for a minority of infant botulism cases. Preexisting host factors, such as intestinal flora and frequency of bowel movements, may be the most important risk factors for development of disease. Full article available. (English) Key words: Honey Rish factors Infant botulism Antibacterial Activity and related The Antibacterial Action of Honey (An in vitro study). Jeddar, A. and Kharsany, A. et al. 1985. South African Medical Journal. 67: 257-258 Abstract: The reported antibacterial effect of pure honey was evaluated by an in vitro study testing the growth of various Gram-positive and Gram-negative bacteria in media containing varying concentrations of honey. It was found that most pathogenic bacteria failed to grow in honey at a concentration of 40 percent and above. The possible mechanisms of this effect are briefly outlined. Full article available. (English) Key words: Honey conceration Antibacterial action A Comparison of the Antibacterial Activities of Some New Zealand Honeys. Molan, P. C. and Smith, I. M. et al. 1988. Journal of Apicultural Research. 27 (4): 252-256 Abstract: There is increasing interest in the use of honey for the treatment of bacterial infections. Because of the variation known to occur between different honeys in the strength of antibacterial activity, it is important to choose the right type of honey for medicinal use. A range of New Zealand monofloral honeys was assayed to compare their antibacterial activity. Solutions of each honey, at concentrations 1/4, 1/8, and 1/16 of the original, were tested in an agar well, diffusion assay against Staphylococcus aureus. Highly significant differences in activity were found between the honeys. Some inconsistencies were seen in the results, possibly owing to the inaccuracy of identification of the honey (pollen analysis was not carried out). However, the more active honeys in general, were kanuka, manuka and penny royal. Nodding thistle, kamahi and buttercup honeys had lower activity. The honeys with lowest activity were found to be rewa-rewa, clover, heather, tawari, rata, towai, thyme and blue borage. Firm conclusions could not be drawn on the relative activity of most of the types of honey because of the small number of samples obtained from each type. However the activity of manuka honey was significantly higher than that of clover and heather/ling honey. Full article available. (English) Key words: New Zealand Antibacterial activity comparison Monofloral honey Non-Peroxide Antibacterial Activity in Some New Zealand Honeys. Molan, P. C. and Russell, K. M. 1988. Journal of Apicultural Research. 27 (1): 62-67 Abstract: A range of New Zealand monofloral honeys was assayed for antibacterial activity with and without the hydrogen peroxide present (inactivated by the addition of catalase). It was found that in the honeys with high antibacterial activity a large part of this activity was due to a factor other than hydrogen peroxide. The test micro-organism used, Staphylococcus aureus, was not inhibited by the osmolarity or the acidity of the honey. The association of high antibacterial activity with particular floral sources suggests that the non-peroxide antibacterial activity is of floral origin. The activity of manuka honey was tested and found to be heat-stable. Full article available. (English) Key words: New Zealand honey Non-peroxide antibacterial activity Hydrogen peroxide Floral origin Experimental Evidence for the Occurrence in Honey of Specific Substances Active Against Microorganisms. Radwan, S. S. and El-Essawy, A. A. et al. 1984. Zbl. Mikrobiol. 139: 249-255 Abstract: Numbers of microorganisms in sewage, soil, air and tap-water counted on media containing honey were lower than those counted on the same media containing equivalent concentrations of the sugars known to occur in honey. Similar experiments achieved with specific micro-organisms showed that honey had more pronounced inhibitory effects than the equivalent sugar solutions on Salmonella sp., Escherichia coli, Aspergillus Flavus, Aspergillus niger and Penicillium chrysogenum, but not on Bacillus subtilis and Saccharomyces cerevisine. These results are understood in view of the occurrence in honey of specific compounds active mainly against Gram-negative bacteria and higher fungi. Full article available. (English) Key words: Honey Microorganism Inhibitory effect Salmonella sp. Escherichia coli Aspergillus Flavus, Aspergillus niger Penicillium chrysogenum Bacillus subtilis Saccharomyces cerevisine. Antibiotic Properties of Honey Produced by the Domestic Honey Bee Apis Mellifera (Hymenoptera: Apidae). Tomlinson, J. T. and Williams, S. 1985. Pan-Pacific Entomologist. 61 (4): 346-347 Abstract: Honeys from different sources differ in their antibiotic qualities and their antibiotic qualities. This may be derived from fungal foraging by bees. Pure cultures of the bacteria Staphylococcus aureus and Escherichia coli were used as bioassay organisms. There was a positive correlation between antibiosis of honey and fungal foraging. Full article available. (English) Key words: Honey Antibiotic Source Fungal foraging Hyperosmotic property The Volatile Components of Some Hungarian Honeys and Their Antimicrobial Effects. T¢th, G. and Lemberkovics, . et al. 1987. American Bee Journal. 496-497 Abstract: The volatile components of four characteristic Hungarian unifloral and multifloral honeys were examined. The total content of volatile compounds in the basswood-honey and in the glodenrod-honey was 0.24 percent and 0.12 percent respectively (these were the highest and the lowest value). Through a gas-chromatographic method, 41 components were detected, of which 8 have so far been identified. The volatile components obtained from the distillation of honey displayed a very significant effect against some Gram-negative pathogens (e.g. Klebsiella pneumoniae and Escherichia coli and Candida albicans). These in vitro data seem to give an explanation of the favorable effects of honey consumption on some diseases of the upper respiratory tract and bronchitis. Full article available. (English) Key words: Honey Antimicrobial effect Volatile compound Hungarian Evaluating the Inhibitory Action of Honey on Fungal Growth, Sporulation, and Aflatoxin Production. Wellford, T. E. T. and Eadie, T. et al. 1978. Lebensmittel-Untersuchung und-Forschung. 166:280-283 Abstract: Unprocessed honey was inoculated with toxigenic strains of Asperqillus flavus NRRL 5862 and A. parasiticus NRRL 2999. The fungi grew and sporulated in varying amounts of honey diluted with water, but none of the cultures produced detectable levels of aflatoxin. Growth and subsequent sporulation were seen only in media containing up to and including 60 percent of honey. Media having 40 percent of honey showed growth and sporulation by day two. Neither species of Aspergillus produced toxins even in 10 percent honey. These results confirm our earlier observations that pure honey inhibited fungal growth and now even diluted honey seems capable of inhibiting toxin production or possibly neutralizing it. The general procedures recommended by the AOAC for extraction and thin layer chromatography were applied successfully in analyzing the honey substrate for aflatoxin. Full article available. (English) Key words: Honey inhibitory action Fungal growth Sporulation Aflatoxin production Molds & Yeasts Effect of a Herbal Yeast of Food Supplement and Long-distance Running on Immunological Parameters. Gmnder, F. K. and Joller, P. W. et al. 1990. British Journal of Sports Medicine. 24 (2): 103-112 Abstract: The effect of a food supplement on immunological parameters of 16 long-distance runners was tested in a randomized, double-blind and placebo-controlled trial. The supplement comprised plasmolysed herbal yeast, malt, honey and orange juice. No statistically significant differences between the two groups regarding the following variables were detected at three sessions at rest and immediately after a 21 km run: total and differential white blood cell counts, numbers of B- and T - cells and T-subpolulations, concanavalin-A-induced lymphocyte proliferation, serum levels of immunoglobulins, neopterin, IL-2 receptors, b2-microglobulin, complement factor b, c4 and c3c, and c1-inactivator. These findings suggest that the effects of the tested food supplement on these parameters are negligible with respect to improvements in the immunological status of long-distance runners. The changes observed immediately after the run had a transient character. In both groups, however, low lymphocyte counts, IgG subclass 2 le vels and c1-inactivator levels were noted at rest, which indicate that the immune status of endurance athletes may be affected by training. Full article available. (English) Key words: Food herbal yeast effect Long-distance running Immunological parameter Honey Microwave Honey in Microwave Coating Compositions. Ianson, B. R., Parsons, K. M. 1993. Patent: WO 9306752 A United States Abstract: Microwaveable coating compositions comprise 40-75 percent by weight of syrup, 5-35 percent water and 10-40 percent starch. The ingredients are at 50-65 (55-60), 5-25 (10-20) and 15-35 (20-30), percent by weight respectively. The syrup is glucose, maltose, brewing, corn, barley, malt or raw cane sugar syrup or is honey. Any food starch can be used. The composition also contains a flavoring. The water is heated to at least 30 0C, the syrup mixed with it and the starch added while keeping the temperature between 30 0C and the starch gelation temperature. The coating compositions prevent movement of water, fat or oil into or out of foodstuffs. Bread crumbs coated with the compositions can be used, for example in fish fingers or chicken pieces to overcome sogginess and lack of browning on microwave cooking or reheating. Key words: Microwaveable coating composition Syrup Water Starch Honey Moisture Sorption Isotherms of Honey. Squires, N. K. and Hepworth, A. 1992. ASEAN Food Journal. 7 (1): 43 Abstract: The moisture adsorption and desorption of Australian honeys from seven floral sources were determined. Not all varieties of honey are similar and may not behave in the same way as sugar syrups. In honey the unique structure and combination of sugars make it distinct, in particular with respect to water activity. Full article available. (English) Key words: Honey floral source Sorption isotherm Moisture sorption Water activity Nutrition Metabolism Nutrition and Athletic Performance. Kris-Etherton, P. M. 1990. Nutrition Today. September/October: 35-37 Abstract: Energy, CHO and possibly protein needs are higher for athletes than for typical person. CHO supplementation during and after exercise is important for endurance athletes. A balanced diet, adequate in calories, can meet the vitamin and mineral needs of virtually all athletes. Athletes must be aware of maintaining an optimum hydration status. Intensive nutrition education efforts are needed to combat quackery and fads that are targeted to athletes. Full article available. (English) Key words: Nutrition Athlete's performance The Honey: Technological, Composition, Nutrition and Legislation. (II miele, aspetti tecnologici, merceologici, nutrizionali, legislativi). Mincione, B. and Sidari, M. 1988. Industrie Alimentari. XXVII, December: 1077-1084 Abstract: After some preliminary remarks on the evolution of honey's preparation technology, principal characteristics of chemical and physical-chemical composition are exposed. Considering nutritional and dietetic aspects bound to the characteristic of honey composition, we insist on the opportunity of actions aimed at defending production not only nationally, but also of single regional areas, considering the existing botanical differentiation on territory. The defense of honey production through codification of a definite quality standard and precise laws represents a real need for Italian honey's qualification and promotion. With specific reference to Calabria district it has to be pointed out at last that the wide and various availability of the preseal botanical species offers good prospects for stimulating an activity that besides being much helpful for agriculture consents to index and typify precise honey's production. Full article available. (Italian) Key words: Honey composition Nutrition Legislation Italian Development and Testing of a Carbohydrate Monitoring Tool for Athletes. Moses, K. and Manore, M. M. 1991. Journal of the American Dietetic Association. 91 (8): 962-965 Abstract: Improving carbohydrate intake in athletes will increase muscle glycogen storage. This in turn can improve exercise time and performance by delaying fatigue. However, planning and consuming a diet that contains 60 percent to 70 percent carbohydrate is difficult for most athletes. To develop a simple carbohydrate monitoring tool for athletes, we analyzed three sets of 3-day diet records from 17 male endurance runners over a 10-week competitive period and 9 female endurance runners over a 9-week training period. We then developed a simple carbohydrate monitoring tool. To validate the instrument, we compared each athlete's carbohydrate intake as estimated using the instrument with the athlete's actual carbohydrate intake from the 3-day diet records. Mean estimated percents of energy from carbohydrate using the carbohydrate monitoring tool were not significantly different from the actual mean carbohydrate intakes. Examination of individual diets showed that the estimated carbohydrate was always within 2 p ercent of the actual carbohydrate. Therefore, the instrument did a good job of estimating the percent of energy from carbohydrate in the diets of endurance runners. This instrument will provide a quick method by which the athlete can assess and improve carbohydrate intake on a daily basis without the use of daily diet records. Full article available. (English) Key words: Athlete Carbohydrate intake Carbohydrate monitor Instrument Diet record Sugars in the Diet. Silliman, K. and Coulston, A. M. 1991. Sugars and Sweeteners. Chapter 2: 18-35 Abstract: The chapter is focused on defining the sugars that occur naturally in food or are added by manufacturers, describing patterns of consumption of sugar in the United States and considering the role played by sugars in health and disease. American eating habits have changed considerably in terms of the amount and type of sugar consumed. The total amount of carbohydrate in the U.S. diet declined and carbohydrate become either simple or complex. Changes occurred in use of caloric sweeteners including refined sugar, high fructose corn syrup (HFCS), glucose, dextrose, corn sweeteners, honey, and other syrups. Sugar is the leading food additive in the U.S and it has effects in health and disease for instance, sugar intolerance, sugars and diabetes, fiber and health and sugars and dental caries. Full article available. (English) Key words: Sugar Definition Consumption Diet Health Management of Patients Using Unproven Regimens for Arthritis. Wolman, P. G. 1987. Journal of the American Dietetic Association. 87: 1211-1214 Abstract: Such treatments as vegetarian diets, fresh or raw diets, allergy diets, no-dairy products diets, fasting, vitamin and mineral supplementation, apple cider vinegar and honey drinks are touted in the popular press as effective for the treatment of arthritis. In contrast to conventional therapies, the unproved treatments promise not only relief from symptoms but freedom from the disease as long as the diet regimen is followed. Several of the remedies appear to be harmless, but others are dangerous, especially if followed for prolonged periods. Nutrition professionals should be aware of the nature of these treatments and be prepared to offer sound, scientifically based but nonjudgmental care and information. Full article available. (English) Key words: Therapy Arthritis Regimen Diet Diabetes Blood Glucose and Plasma Insulin Responses to Various Carbohydrates in Type 2 (Non-Insulin-Dependent) Diabetes. Ionescu-Tirgoviste, C. and Popa, E. et al. 1983. Diabetologia. 24: 80-84 Abstract: The blood glucose and plasma insulin responses to some simple carbohydrates (glucose, fructose, lactose) and some complex ones (apples, potatoes, bread, rice, carrots, and honey) were studied in 32 type 2 (non-insulin-dependent) diabetic patients. Blood glucose and plasma insulin were measured at zero time and then at 15, 30, 60, 90 and 120 min. after ingestion of 25 g glucose, fructose or lactose, or 30 g honey, 50 g white bread, 125 g white rice or potatoes, 150 g apples or 260 g carrots. Maximum blood glucose and plasma insulin responses were recorded 60 min. after ingestion of each test meal. After this time the increases in blood glucose and in plasma insulin were significantly higher after the more refined carbohydrates (glucose, fructose, and lactose) than after the more complex ones (apples, potatoes, rice, carrots and honey, -p < 0.001). Counting the blood glucose increase after glucose as 100 percent, the corresponding increases in glucaemia for other carbohydrates were: fructose, 81.3 percent ; lactose, 68.6 percent; apples, 46.9 percent; potatoes, 41.4 percent; bread, 36.3 percent; rice, 33.8 percent; honey, 32.4 percent and carrots, 16.1 percent. Full article available. (English) Key words: Type 2 diabetes Simple and complex carbohydrates Dietary fiber Diabetic diet Honey Diet and Diabetes, A Brief Overview: Personal Perspective. Nuttall, F. Q. 1987. Journal of the American College of Nutrition. 6 (1): 5-9 Abstract: Over the past several years there has been renewed interest in the dietary management of persons with diabetes. Many of the older concepts are being questioned and dietary recommendations are being revised. A uniform concensus regarding the best diet for insulin-requiring diabetic persons is not available. In my opinion, the best diet, considering our state of knowledge and the limitations imposed by current treatment modalities, is a diet that is most acceptable to the patient as long as it is nutritionally adequate. Once a diet is decided upon, constancy of carbohydrate (CHO) content for each meal is emphasized. A diet low in fat and containing approximately 50-60 percent CHO is desirable but is not as important as patient compliance. A stable reduction in the plasma glucose concentration in these patients should be the overwhelming objective. Dietary management of non-insulin requiring diabetic persons remains uncertain and controversial. Much more scientific data are needed before dietary recomm endations can be made. Nevertheless, one can educate patients regarding CHO containing foods which have a large effect on the postmeal glucose concentration (cooked potatoes and cereal products such as bread and breakfast cereals) and those which produce a smaller effect (milk and milk products, fruits, vegetables, table sugar, and honey). With the interest in the dietary management of diabetic patients at the present time, I look forward to rapid progress in this field and resolution of the current controversies. Full article available. (English) Key words: Diet Diabetes Carbohydrate Shelf-life & Storage Aging of Honey. Sancho, M. T. and Muniategui, S. et al. 1992. Journal of Agricultural and Food Chemistry. 40 (1): 134-138 Abstract: Diastase number and hydroxymethylfurfural content were determined for 115 honeys at 4, 16, and 28 months after their extraction. The mean values for all samples show linear relations between diastase number and the logarithm of the time and between the logarithm of the hydroxymethylfurfural content and the time. In these honeys, the long-term effects of heat and storage affect the increase in hydroxymethylfurfural content to a greater degree; however, given the nature of some samples, the diastase number is the limiting factor for freshness in the short term. The factors determining the freshness date of the honeys were also studied and suggestions made for a quality control rule. Full article available. (English) Key words: Honey aging Diastase Hydroxymethylfurfural Shelf-life Quality control Evaluation of the Effect of Heating on Alfalfa Honey. Strang, L. A. and Dimick, P. S. 1981. Journal of Apicultural Research. 20 (2): 121-124 Abstract: Flavor, color and sugar content of honey samples were assessed after processing at 44o, 49o and 71oC for 30 min., and flash heating to 79oC followed by immediate cooling. No significant differences in flavor or color were found according to the temperature used. The only consistent variation in contents for fructose, glucose and sucrose was a slightly greater content of sucrose at 79o than at 44o. Full article available. (English) Key words: Alfalfa honey Heat effect Flavor Color Sugar Effect of Storage and Processing Temperatures on Honey Quality. White, J. W. Jr. and Kushnir, I. et al. 1964. Food Technology. 18 (4): 153-156 Abstract: Three honey samples were stored for periods ranging to 540 days at seven temperatures from -20 to 60oC. Loss of diastase and invertase and increase in hydroxymethylfurfural (HMF) content have been determined. Half-lives (in days) of the enzymes in honey are approximated as follows: Diastase, log t1/2 = (1/T - 0.003000)/0.000130; Invertase, log t1/2 = (1/T - 0.003083)/0.000113 Where T is between 283 and 353oK. A straight-line relationship is shown between storage temperature and the logarithm of the time required to reach an arbitrary level (3 mg/100 g) of HMF. The effect of commercial heating of honey on quality as indicated by enzyme and HMF content is discussed. A reduction of 10-15oF in storage temperature will reduce HMF production to 1/3 and enzyme loss to 1/5-1/6. Full article available. (English) Key words: Honey quality Storage temperature Processing temperature Diastase Invertase Hydroxymethylfurfural Influence of the Storage Conditions on Some Physicochemical and Mycological Parameters of Honey Jimenez, M. and Mateo, J. J. et al. 1994. Journal of the Science of Food and Agriculture. 64 (1)67-74 Abstract: Effects of storage conditions (refrigeration temperature (4-70C). room temperature, and 280C, for two years) on physicochemical properties, yeast and fungi counts, and sugar composition of honeys with moisture contents of 169, 188 and 220 g/kg were studied. Of the solid culture media assayed, honey agar and osmophilic medium allowed yeast growth, while malt extract agar and yeast extract-malt extract agar allowed development of filamentous fungi. The yeasts isolated belonged to the genera Saccharomyces, Schizosaccharomyces, and Zygosaccharomyces. Filamentous fungi isolated were from the genera Aspergillus, Penicillium, Fusarium, and Alternaria. No microbial changes were noted in any of the honey samples tested, although the yeast population increased significantly with time. Free acidity and lactone acidity of honey samples increased slightly with all storage conditions, but pH remained constant. Honeys darkened gradually with time, the effect increasing with storage temperature. Analysis of sugars ( by capillary GC of their trimethylsilyloxime derivatives) indicated that changes took place over two years of storage. levels of fructose, glucose, sucrose, maltose, kojibiose, isomaltose, and trisaccharides decreased with time, whereas those of maltulose and turanose increased. Key words: Microbiological Storage Mycological parameters Honey GC Yeast Crystallization Honeys from the Basque Country (Spain). X: Tendency to Granulation. (Mieles Del Pais Vasco. X: Tendencia A La Granulacion). Sancho, M. T. and Muniategui, S. et al. 1991. Anales de Bromatologia. XLIII-2/3: 283-292 Abstract: Fructose/glucose, glucose/water, (glucose-water)/fructose and Tabouret index have been determined in 115 Basque Country (Spain) honeys. Basque honeys are used to crystallize easily. Tabouret index has been the best crystallization index. It has been pointed out four liquid honeys which have been liquir for 28 months. Full article available. (Spanish) Key words: Honey Crystallization Fructose/glucose Glucose/water (glucose-water)/fructose Tabouret index Study of the Validity of Indices to Predict Honey Crystallization. Serra Bonvehi, J. 1989. Revista de Agroquimica y Tecnologia de Alimentos. 29 (1): 47-62 Abstract: Parameters used to predict recrystallization of thermally treated liquid honey were evaluated. A study was carried out on 33 honey samples of different botanical and geographic origins. Parameters investigated were: fructose (F): a and b-glucose; total glucose (G); maltose; and moisture (W) contents; G/W; F/G; G-W/F; aw theoretical and experimental; Tabouret index; supersaturation coefficient at 20oC and viscosity. Samples were stored for 1 year at an average temperature of 15oC (maximum 20.8oC). The best indicator of recrystallization was the Tabouret index. Key words: Honey crystallization Prediction Indices Textural Analysis of Crystallized Honey Using Response Surface Methodology. Shinn, J. M. and Wang, S. L. 1990. Canadian Institute of Food Science and Technology Journal. 23 (4/5): 178-182. Abstract: Raw honey samples were selected for response surface experimental design based on their chemical composition. Selected batches of honey were then crystallized using the Dyce process. The effect of glucose/maltose fraction, moisture, percent seed, holding time and conditioning on texture was studied. Using a Voland/Stevens texture analyzer, textural parameters including peak force, yield force, adhesiveness and cohesiveness of the crystallized honey were measured. Response surface methodology was employed to establish the relationship between the chemical and processing factors and the textural parameters. Optimum chemical composition and processing conditions for maximum textural responses were estimated using mathematical model equations. These model equations can be used for prediction the final texture of crystallized honey with known levels of each factor, or for controlling the final texture by selecting suitable levels of chemical composition and processing conditions. Full article available. (English) Key words: Honey Chemical composition Textural papameter Process condition Mathematical model Crystallize Analytical Methods General The Determination of Acidity, Apparent Reducing Sugar and Sucrose, Hydroxymethylfurfural, Mineral, Moisture, Water-insoluble Solids Contents in Honey; Collaborative Trial. Lord, D, W. and Scotter, M. J. et al. 1988. The Association of Public Analysts. 26: 51-55 Abstract: The results of a collaborative trial, involving 18 laboratories, of the proposed EC methods of analysis for the determination of apparent reducing sugar content, apparent sucrose content, moisture, water-insoluble solids content, mineral content, acidity and hydroxymethylfurfural in honeys are reported. The results indicate that the proposed methods of analysis for the determination of mineral content, moisture, acidity, apparent reducing sugar content and water-insoluble solids content are satisfactory while those for hydroxymethylfurfural and apparent sucrose content require further investigation before they could be recommended as suitable for inclusion in any legislation on honey. Full article available. (English) Key words: Honey Acidity Reducing sugar Sucrose Hydroxymethylfurfural Mineral Moisture Water-insoluble solid Carbohydrates Adulteration of Honey with High-Fructose Corn Syrup: Detection by Different Methods. Abdel-Aal, E. S. M. and Ziena, H. M. et al. 1993. Food Chemistry. 48 (2): 209-212 Abstract: Pure honey was deliberately adulterated with high-fructose corn syrup (HFCS) at levels of 10 percent, 20 percent, 30 percent, 40 percent and 50 percent (w/w). Sugar composition as a fingerprint was determined by HPLC for all samples. The following compositional properties were determined for pure and adulterated honey: moisture, total soluble solids, nitrogen, apparent viscosity, hydeoxymethylfurfural (HMF), ash, sodium, calcium, potassium, proline, refractive index and diastatic activity. Statistical analysis revealed that the following compositional properties were highly significantly negatively correlated with sugar composition: dry matter, apparent viscosity, sodium, potassium, proline and nitrogen. In contrast, ash, calcium, HMF and moisture were highly significantly positively correlated with sugar composition for pure and adulterated honey. Accordingly, such simple tests can be applied as good indicators for detecting the adulteration of honey with HFCS at adulteration levels ranging from 10 per cent to 50 percent. Full article available. (English) Key words: Honey Adulteration detection High-fructose corn syrup High performance liquid chromatography Moisture Total soluble solids Apparent viscosity Refractive index Diastatic activity ydroxymethylfurfural Ash Sodium Calcium Potassium Proline Nitrogen A Rapid 13C/12C Test for Determination of Corn Syrups in Honey. Brookes, S. T. and Barrie, A. et al. 1991. Journal of the Association of Official Analytical Chemists. 74 (4): 627-629 Abstract: The AOAC official method for detection of corn syrup products adulteration of honey measures the 13C/12C ratio (d13C; 978.17). In the official method, a suspect honey is combusted off-line to CO2 gas for analysis on a dual-inlet isotope ratio mass spectrometer (IRMS). The procedure is manual, requires liquid N2 and takes 20-50 min/sample. In the present study, a recently developed alternative, automated 15N 13C analysis MS (ANCA-MS) was examined. This procedure combusts and analyses 66 samples in a batch and takes only 5 min/sample. ANCA-MS and IRMS with off-line combustion were used to analyze 6 honeys containing from 0 to 100 percent high fructose corn syrup (HFCS). d13C values by both methods agreed within 0.2 percent and gave an excellent straight line fit (slope = 0.991; R = 1). As an alternative to IRMS, ANCA-MS is automated and provides a 5-fold increase in sample throughput. Key words: Corn syrup Honey adulteration determination Contribution to the Determination of Honey Sugars. (Contribucion a la determination of honey sugars). Huidobro, J. F. and Simal, J. 1984. Anales de Bromatologia. 36 (2): 247 Abstract: In this work we propose a combination of reductometric, gravimetric and enzymatic methods to know the reducing sugars content of honey. The content of glucose and fructose was calculated specifically; the apparent maltose content was calculated by means of an undirect method; apparent sucrose was analyzed by the increase in the reducing value after inversion and the content of dextrins was calculated by means of a mixed method formed by a combination of gravimetric and reductometric determinations. We have studied the accuracy of all these methods and we have found out variation coefficients (in percent) as low as 0.8 in all cases; the recovery values with respect to the enzymatic method used in the glucose and fructose determination were also investigated and the obtained values were 101.1 percent and 99.8 percent respectively. Full article available. (Spanish) Key words: Honey reducing sugar content determination Reductometric method Enzymatic method Gravimetric method Glucose Fructose Apparent maltose Apparent sucrose Dextrins Detection of High Fructose and Other Syrups in Honey Using High-Pressure Liquid Chromatography. Lipp, J. and Ziegler, H. et al. 1988. Lebensm Unters Forsch. 187: 334-338 Abstract: A highly sensitive method was developed for the detection of conventional syrups and high fructose syrups in honey at a level as low as 1 percent of the the total mixture. Hydrolysates from corn, potato, wheat and rice starch were analyzed. Higher saccharides, which do not occur in honey but are found in low concentrations in syrups, were concentrated by medium-pressure liquid chromatography using a charcoal/celite mixture. These sugars were measured by a refractometer connected to reversed-phase high-pressure liquid chromatography equipment. Compared with other methods, the described procedure allows for a rapid, sensitive, and quantitative detection of adulterants in honey. Key words: Honey Sugar determination High-pressure liquid chromatography Analysis and Quantitation of Minor Di-and Trisaccharides in Honey, Using Capillary Gas Chromatography. Low, N. H. and Sporns, P. 1988. Journal of Food Science. 53(2): 558-561 Abstract: Methodology is introduced to separate and quantitate most of the di-and trisaccharides composed of glucose and fructose moieties, found in honey. At least twelve closely related disaccharides and seven trisaccharides were successfully identified and quantitated employing a combination of reduction and trimethylsilylation followed by either temperature programmed (disaccharides) or isothermal (trisaccharides) gas chromatography. The oligosaccharides in honey, representing approximately 3 percent of the total sugars, could be isolated using preparative HPLC and analyzed using the aforementioned gas chromatographic methodology. In addition, these oligosaccharides could also be analyzed without employing a preparative HPLC separation by using a concomitantly larger sample volume. Palatinose, not previously reported in honey, was found in many honey samples. Full article available. (English) Key words: Honey Oligosaccharide analysis Disaccharide analysis Trisaccharide analysis Capillary gas chromatography High performance liquid chromatography Assuring the Quality of Honey: Is it Honey or Syrup? Lucchesi, C. A. 1979. Analytical Chemistry. 51 (2): 224-232 Abstract: The detection of high fructose corn syrup (HFCS) adulterating honey were studied. Two analytical approaches were taken. The approach one is to identify the constituent or property of the adulterant and to detect its presence in suspect honeys. The second approach is to identify of the constituent or property of honeys that is always present at a certain level. The addition of an adualterant without the characteristic would lower the concentration of the constituent or the value of the property. The author found there are three methods in the approach one which could test the adulteration, including of using gas-liquid chromatography to test isomaltose/maltose ratio, applying stable carbon isotope ratio analysis and using thin-layer chromatography to test the dextrins and polysaccharides. No methods in the approach two were found to work. Full article available. (English) Key words: Honey adulteration determination Analytical approach Capillary Column Gas Chromatographic Identification of Sugars in Honey as Trimethylsilyl Derivatives. Mateo, R. and Bosch, F. et al. 1987. Journal of Chromatography. 410: 319-328 Abstract: A method for identifying carbohydrates (mono-, di- and trisaccharides) in honey is presented. It is based on the separate preparation of both trimethylsilyl ethers and oxime trimethylsilyl ethers of the sugars followed by their gas chromatographic separation on a fused-silica capillary column coated with OV-101 using temperature programming. From the two chromatograms, the number of peaks given by each derivatized sugar, their relative retention times and peak-area ratios are used for identification. The identities of two unidentified trisaccharide peaks are considered. Quantitative applications to honey sugar analysis are discussed. Full article available. (English) Key words: Honey sugar identification Trimethylsilyl derivatives Oxime trimethylsilyl ether Gas chromatography Capillary column Survey on Isoglucose Adulteration of Honey. (Indagine conoscitiva sulla presenza di isoglucosio nel miele.) Sangiorgi. 1988. Industrie Alimentari. XXVII maggio: 442-444 Abstract: A survey has been made on isoglucose adulteration of honey. The purification method and the T. L. C. have been modified to make them more suitable for routine analysis. Key words: Isoglucose adulteration Honey survey Internal Standard Stable Carbon Isotope Ratio Method for Determination of C-4 Plant Sugars in Honey: Collaborative Study, and Evaluation of Improved Protein Preparation Procedure. White, J. W. 1992. Journal of Association of Official Analytical Chemist. 75 (3): 543-548 Abstract: A collaborative study of the internal standard isotope ratio method for measuring C-4 plant sugars in honey is reported. For C-4 sugars, analyzed by 9 laboratories, mean Sr was 1.92 percent and SRwas 2.19 percent. Improved performance parameters for determination of d13C in honey are also presented. The method was adopted first action by AOAC International. Also presented is an improved purification procedure for the honey protein required for the internal standard method. The dialysis-precipitation procedure described is considerably less demanding of analyst's time and eliminates possible contamination of the preparation by indigenous yeasts and molds. No difference in d13C values was found between the collaboratively studied method and the method when used with the improved procedure to analyze 10 known pure honeys. The dialysis-precipitation procedure is recommended as a substitute for the repeated washing procedure described in the collaboratively studied method. Full article available. (English) Key words: Internal standard stable carbon isotope ratio method Purification Honey C-4 sugars detection Adulteration Testing of Southwestern Desert Honeys. White, J. W. and Bryant, V. M. et al. 1991. American Bee Journal. 131 (2): 123-126, 135 Abstract: Honeys from Prosopis spp. (U.S. and Mexican mesquite), and Acacia spp. (catsclaw, huajillo) are shown to have stable carbon isotope ratio values ranging from ca. -21 to -23o/æ, significantly less negative than the average of nearly all other honey types. Quantitative pollen analysis has been used to identify floral sources: several published identifications based on producer estimates are found to be erroneous. Key words: Honey adulteration test United states honey Mexican honey Detection of Beet Sugar Adulteration of Honey. White, J. W. 1986. Journal of Association of Official Analytical Chemist. 69 (4): 652-654 Abstract: Quantitation of oligosaccharide-bound galactose by galactose oxidase treatment of the higher sugar fraction is useful to screen honeys with normal stable carbon isotope ratio values for the presence of beet sugar products. For 23 beet sugar products tested, the mean bound galactose value was 30.1 mg/100 g (as galactose); for 81 honeys, the mean was 3.1 mg/100 g, s = 4.4. Nine percent of the honey samples tested had values in the beet sugar range, so additional testing by other procedures is required for confirmation of adulteration, i.e., samples with 8-80 mg/100 g bound galactose should be further tested. Full article available. (English) Key words: Beet sugar adulteration detection Sugars Containing Galactose Occur in Honey. White, J. W. 1986. Journal of Apicultural Research. 25 (3): 182-185 Abstract: Analysis of 87 honey samples for terminal galactose residues in the oligosaccharide fraction ('bound galactose') by a specific enzymatic procedure showed that all samples contained this entity. The average value for 81 honeys was 3.1 mg (as galactose) per 100 g honey. Beet sugar products averaged ten-fold higher. Raffinose is the only commonly-occurring sugar responding to the conditions of the analysis. Whether the raffinose is a nectar constituent or arises from traces of honeydew is not clear; it is possible that both contribute. Full article available. (English) Key words: Galactose determination Honey sugar Methods for Determining Carbohydrates, Hydroxymethylfurfural, and Proline in Honey: Collaborative Study. White, J. W. Jr. 1979. Journal of Association of Official Analytical Chemist.. 62 (3): 515-526 Abstract: A modification of the official selective absorption method for honey carbohydrates, 31.124-31.133, was studied collaboratively; the determinations of sucrose, total monosaccharides, disaccharides, and higher sugars by this procedure were satisfactory and were adopted by the AOAC. High pressure liquid chromatography of glucose, fructose, and sucrose in honey showed better precision than the modified official method and gave concordant results; It was also adopted. Two methods for hydroxymethylfurfural do not qualify. A method for proline was also adopted. Full article available. (English) Key words: Carbohydrate determination Hydroxymethylfurfural determination Proline content detection High performance liquid chromatography Dextrose Determination in Honey: A Rapid Photometric Determination. White, J. W. Jr. 1964. Journal of the Association of Official Agricultural Chemists. 47 (3): 488-491 Abstract: The granulating tendency of honey may be predicted by the dextrose-water ratio. The reducing disaccharides in honey complicate the determination of dextrose by routine procedures. True glucose can be determined in honey with a glucose oxidase reagent in which the contaminant alpha-glucosidase activity is inhibited. Accuracy and precision of the method are comparable with those of the selective adsorption procedure, and it is more suitable for routine control use. Full article available. (English) Key words: Honey dextrose determination Photometric determination Sugar Analyses of Honey by a Selective Adsorption Method. White, J. W. Jr. and Maher, J. 1954. Association of Official Agricultural Chemists. 37 (2): 478-487 Abstract: Twenty-one honey samples representing 19 floral sources have been analyzed for carbohydrate content by a new selective adsorption procedure. Average values found were: moisture, 16.72 percent; glucose, 32.29 percent; fructose, 39.28 percent; sucrose, 1.62 percent; maltose, 7.11 percent; and higher sugars, 1.03 percent. This represents a considerably lower glucose content, somewhat lower fructose and sucrose levels, and significant amounts of reducing disaccharides (as maltose) when compared with average results by previous methods. Previously postulated occurrence of reducing disaccharides in honey is confirmed. Full article available. (English) Key words: Honey sugar analysis Selective adsorption method Determination of Dextrose and Levulose in Honey. White, J. W. Jr. and Ricciuti, C. et al. 1952. Association of Official Agricultural Chemists. 35 (4):859-873 Abstract: In a comparative study of methods for the determination of sugars in honey, fifteen samples have been analyzed for dextrose and levulose by five methods. Statistical treatment of the results ranks the methods as follows in order of decreasing precision: for dextrose, Lothrop-Holmes, A.O.A.C., Marshall-Norman, Jackson-Mathews (polarimetric) and Jackson-Mathew (oxidation); for levulose, Lothrop-Holmes, A.O.A.C., Jackson-Mathews (oxidate), Marshall-Norman, Jackson-Mathews (polarimetric). Analysis of variance showed that variance due to methods was as great as that due to differences in dextrose and levulose content of the samples from fourteen different floral sources. Levulose and dextrose values obtained by the Lothrop-Holmes method are significantly different from those obtained by the A.O.A.C. and by the Jackson-Mathews polarimetric methods. Full article available. (English) Key words: Honey sugar determination Dextrose Levulose Carbonic Acids Quantitative Determination of Aromatic Carbonic Acids in Honey. (Quantitative Bestimmung aromatischer Carcons„uren in Honig). Steeg, E. and Montag, A. 1988. Z Lebensm Unters Forsch. 187: 115-120 Abstract: Floral sources of honeys namely buckwheat, dandelion, rape, heather, forest and conifer, were analyzed for free and alkali hydroxylable bound aromatic carbonic acids, which arise from phenylpropanoid metabolism. Specific in a plant distribution is only recognizable with the free acids. Rape honeys are characterized by the occurrence of phenylpropanoic acid and buckwheat honeys have a higher content of 4-hydroxybenzoic acid and no phenylacetic acid. Heather honeys can be identified by the presence of a high concentration of benzoic acid, phenylacetic acid, mandelic acid and b-phenylacetic acid. Differentiation of honeydew honeys and flower honeys is possible because of the difference in the concentration of protocatechuic acid. Full article available. (German) Key words: Honey Floral source Aromatic carbonic acid analysis Phenylpropanoid metabolism Color Instrumental Color Classification of Honey: Collaborative Study. White, J. W. 1984. Journal of the Association of Official Agricultural Chemists. 67 (6): 1129-1131 Abstract: A collaborative study was carried out to test the use of the Lovibond 2000 honey color comparator. Fourteen collaborators classified 6 honeys in the test. Results were generally favorable and the method has been adopted official first action. Full article available. (English) Key words: Honey Instrumental color classification Flavonoids Gas Chromatography-Mass Spectrometry Analysis of Flavonoids in Honey. Berahia, T. and Cerrati, C. et al. 1993. Sciences Des Aliments. 13: 15-24 Abstract: Gas chromatography/mass spectrometry (GC/MS) has been developed in order to analyze the flavonoids, extracted from honey, without derivatization. This technique allowed the identification of 6 flavone-flavonols and 4 flavanone-flavanols. The main peak was identified as pinocembrin. The Ion Collect Dialog Box program allowed the successful detection of minor flavonoids, such as flavone. GC/MS provides flavonoid patterns of honeys and could be used in the determination of floral origin. Full article available. (English) Key words: Honey flavonoids analysis Gas chromatography Mass spectrometry Determination of Pinocembrin in Honey Using HPLC. Bogdanov, S. 1989. Journal of Apicultural Research. 28 (1): 55-57 Abstract: Honey flavonoids were isolated by disposable C18 solid state extraction columns and determined by reversed phase HPLC. The main flavonoid in four samples of Swiss honeys (two of floral, and two of honeydew origin) was pinocembrin. Its concentration on honey varied between 2 and 3 ppm. The main flavonoid in two propolis samples of Swiss origin was pinocembrin and its average concentration was 10 percent. Full article available. (English) Key words: Honey flavonoid Pinocembrin analysis High performance liquid chromarography An HPLC Technique for Flavonoid Analysis in Honey. Ferreres, F. and Tom s-Barber n, F. A. et al. 1991. Journal of the Science of Food and Agriculture. 56 (1): 49-56 Abstract: A new technique for the analysis of flavonoids in honey has been developed. This uses filtration of honey through Amberlite-XAD-2 and purification of the flavonoid fraction by Sephadex LH-20. The flavonoid fraction is then analyzed by HPLC. This technique allowed the identification of 16 flavonoids in honey, namely quercetin, kaempferol, 8-methoxykaempferol, quercetin 3-methyl ether, isorhamnetin, kaempferol 3-methyl ether, quercetin 3,3'-dimethyl ether, quercetin 3,7-dimethyl ether, galangin, luteolin, apigenin, genkwanin, chrysin, luteolin 7-methyl ether, pinocembrin and pinobanksin. The flavonoids present in ten samples of honey from La Alcarria have been HPLC analyzed by this technique. The fact that the flavonoid patterns are very similar, suggests that samples from other areas should be examined in order to assess if this procedure could be useful as an adjunct in studies of the geographical origin of honey. Full article available. (English) Key words: Honey flavonoids analysis High performance liquid chromatography Determination of Phenolic Acids in Honey by HPLC Using Coulometric Dual Electrode Detection. J”rg, E. and Sontag, G. 1992. Deutsche Lebensmittel-Rundschau. 88 (6): 179-183 Abstract: A method for qualitative and quantitative determination of phenolic acids in honey is described, based on extraction of the sample with ethyl acetate and analysis by reverse phase HPLC on a Nucleosil C18-5 um column with methanol/glacial acetic acid/water (190:10:800 v/v) mobile phase (adjusted to pH 3.0 with NaOH) and dual electrode coulometric detection. Detection limits ranged from 0.3 to 1.5 ng in the oxidative mode and from 0.1 to 1.6 ng in the reductive mode. Recovery was 87.8-97.8 percent, except for 3,4-dihydroxycinnamic acid (recovery approximately 50 percent). This method was applied to analysis of a range of honeys; it permits differentiation of chestnut, blossom and honeydew honeys. Key words: Phenolic acid determination Honey High performance liquid chromatography HMF High Performance Liquid Chromatography of Furfural and Hydroxymethylfurfural in Spirits and Honey. Jeuring, H. J. and Kuppers, F. J. E. 1980. Journal of Association of Official Analytical Chemist. 63 (6): 1215-1219 Abstract: Furfural (2-furaldehyde) and hydroxymethylfurfural (5-hydroxy-2-furaldehyde, HMF) are determined in brandy and honey by reverse phase high performance liquid chromatography. Brandies and other spirits are injected without sample preparation; honey is diluted with water and the solution is filtered before injection onto a reverse phase column with detection at 285 nm. The mobile phase is methanol-water (10+90) and the effluent flow rate is maintained at 1.0 ml/min. External standardization is used for quantitative determination. Recoveries from cognac and honey spiked at different levels ranged from 95 to 99 percent (furfural) and 95 to 100 percent (HMF). The furfural content of the brandies was also determined by the existing colorimetric method of the Bureau National Interprofessionel du Cognac. The HMF content of the honey was correlated to the results of the classic method of Winkler. Full article available. (English) Key words: Honey Hydroxymethylfurfural determination High performance liquid chromatography Spirit Simultaneous Liquid Chromatographic Analysis of 5-(hydroxymethyl)-2-furaldehyde and Methyl Anthranilate in Honey. Vi¤as, P. and Campillo, N. et al. 1992. Food Chemistry. 44: 67-72 Abstract: A method for the simultaneous determination of 5-(hydroxymethyl)-2-furaldehyde and methyl anthranilate in honey is reported. The analysis is carried out by reversed-phase gradient-elution high performance liquid chromatography (HPLC). The proposed method can be applied for both the routine characterization of honey based on the methyl anthranilate content and the quality control analysis based on the 5-(hydroxymethyl)-2-furaldehyde level. Full article available. (English) Key words: Honey Hydroxymethylfurfural determination Methyl anthranilate content Reversed-phase high performance liquid chromatography Spectrophotometric Method for Hydroxymethylfurfural in Honey. White, J. W. Jr. 1979. Journal of Association of Official Analytical Chemist. 62 (3): 509-514 Abstract: A new method is described for hydroxymethylfurfural (HMF) in honey; accuracy and precision are improved over the most used optical and chemical methods. With a clarified honey solution containing 0.1 percent sodium bisulfite as reference and a similar solution without bisulfite as sample, a difference spectrum is obtained which represents only the HMF in the sample, without the interfering absorption of the honey. The average recovery was 97.5 percent for 24 additions to honey of 0.8-40 mg HMF/100 g. Forty honey samples ranging from 0 to 40 mg/100 g were analyzed by 3 methods with the following average results: Winkler optical method, 7.25; Winkler chemical method, 4.83; and new bisulfite method, 5.05 mg HMF / 100 g honey. Values by the latter 2 methods did not differ at the P = 0.05 significance level. Full article available. (English) Key Words: Honey Spectrophotometric measurement Hydroxymethylfurfural determination Charcoal Column/Thin Layer Chromatographic Method for High Fructose Corn Syrup and Spectrophotometric Method for Hydroxymethylfurfural in Honey: Collaborative Studies. White, J. W. Jr. and Kushnir, I. et al. 1979. Journal of Association of Official Analytical Chemist. 62 (4): 920 Abstract: A new spectrophotometric method is described for determining hydroxymethylfurfural in honey in which interfering background absorption of honey is corrected for by use of a bisulfite-treated sample as blank. Two procedures for detecting high-fructose corn syrup (HFCS) in honey were also tested. In one, charcoal column pretreatment is used to concentrate trace oligosaccharides, followed by thin layer chromatography to differentiate those of HFCS from those of honey. The other method depends on measurement of the isomaltose/maltose ratio by gas-liquid chromatography. The charcoal/thin layer chromatographic method for HFCS has been adopted official first action. The bisulfite method for hydroxymethylfurfural has been adopted interim first action. Key words: HMF spectrophotometer method detection HFCS charcoal column/thin layer chromatography detection Quality Evaluation of Spanish Rosemary (Rosmarinus officinalis) Honey Perez-Arquillue C. and Conchello P. et al. 1994. Food Chemistry. 51 (2):207-210 Abstracts: This paper reports a study in which the physicochemical characteristics and quality of 27 Rosemary honey samples were determined and compared with the Spanish honey standards and with data published worldwide. Parameters determined were maturity, electrical conductivity, ash content, optical rotation, hydroxymethylfurfural content, diastase activity, total acidity, pH, fructose, glucose and sucrose contents and honeydew indication in the sediment. Assessments of freshness were based on hydroxymethylfurfural contents and diastase activity levels. Key words: Rosemary honey Spain HMF content Flavonoids from Portuguese Heather Honey. Ferreres, F. and Andrade, P. et al. 1994. Zeitschrift Fur Lebensmittel-Untersuchung und -Forschung. 199 (1):32-37 Abstract: It has been suggested that flavonoids may be possible markers for the botanical and geographical origins of honey. The flavonoids present in selected Heather (Erica) honey samples from Portugal were analyzed by high-performance liquid chromatography. It was demonstrated that the main flavonoids were the flavanones pinocembrin and pinobanksin, and the flavones chrysin and galangin. The most characteristic substances appeared to be myricetin, myricetin 3-methyl ether, myricetin 3'-methyl ether and tricetine. It is suggested that these substances could probably be used as markers for the botanical origin of Heather honey. Key words: Flavonoids Heather honey Erica Portugal Flavanones pinocembrin Flavanones pinobanskin Flavones chrysin Myricetin Capillary Electrophoresis as an Alternative to HPLC for Determination of Honey Flavonoids. Delgado, C. and Tomas-Barberan, F.A. et al. 1994. Chromatographia. 38 (1/2):71-78 Abstract: Use of capillary electrophoresis (CE) to characterize flavonoids in honey and hence determine botanical origin, was studied. Results from CE were compared with those obtained by HPLC. Fourteen different flavonoids isolated from honey were analyzed by MECC (micellar electrokinetic capillary chromatography) including flavanones such as naringenin, flavonols such as quercetin, and flavones such as apigenin. It was difficult to find specific experimental conditions to separate all flavonoids from honey in a single MECC run. Three chromatographic conditions were optimized and depending on the flavonoid markers sought in honey, an appropriate detection method can be selected. It is concluded that CE could be an alternative technique in honey flavonoids analysis and particularly in the study of geographical and floral origin. Key words: Flavonoids Capillary electrophoresis Micellar electrokinetic capillary chromatography Honey Origin Diastatic Activity in Some Unifloral Honeys. Oddo, L. P. and Baldi, E. et al. 1990. Apidologie. 21: 17-24 Abstract: Determinations of diastatic activity in 12 groups of unifloral honey were made to study variability according to the botanical origin to the honey. Robinia, Citrus, Erica, Taraxacum and Arbutus honeys were found to have a very low enzyme content. On the contrary Hedysarum, Castanea, Honeydew, Eucalyptus and Thymus honeys showed high diastase activity. The relationship between the absorbance at 5 min and the diastatic index was quantified. Full article available. (English) Key words: Unifloral honey Diastatic activity determination A Comparative study of Hesperetin and Methyl Anthranilate as Markers of the Floral Origin of Citrus Honey. Ferreres F. and Giner, J. M. et al. 1994. Journal of the Science of Food and Agriculture. 65 (3):371-372 Abstract: The floral origin of honey is an important factor in honey quality control. A stable and reliable method is needed for the determination of the floral origin of honey. The use of methyl anthranilate and hesperetin as markers for the floral origin of Citrus honey was investigated. The contents of methyl anthralinate and hesperetin in 18 Citrus honey samples from southern Spain were determined by GC and HPLC, respectively. There was no correlation between the methyl anthranilate and hesperetin contents of the honey. Because flavonoids are stable, non- volatile, secondary metabolites that are little affected by environmental factors, hesperetin analysis could be used to determine the floral origin of honey. Key words: Hesperetin Methyl anthranilate Floral origin Citrus honey GC HPLC Flavonoids Occurrence of Caffeine in Citrus Honey. Trova, C. and Cossa, G. et al. 1994. Industrie Alimentari. 33 (325):403-405 Abstracts: During analysis of samples of honey for xenobiotics by a multiresidue method, caffeine was detected at concentration of 1-10 mg/kg. Further studies showed that this compound is specially common in Citrus honeys. Analyses of flowers of Citrus sinensis in C. aurantium showed that caffeine is present, and that the caffeine in Citrus honey has a natural origin. Key words: Citrus honey Caffeine Citrus sinensis C. aurantium Residues ELISA and HPLC Methods for Analysis of Fumagillin and Its Decomposition Products in Honey. Assil, H. I. and Sporns, P. 1991. Journal of Agricultural and Food Chemistry. 39 (12): 2206-2213 Abstract: Two sensitive methods for detection of the antibiotic fumagillin (winter honey bee medication used to control Nosema apis) in honey were developed. A reversed-phase high-performance liquid chromatography (HPLC) method could detect the presence of fumagillin in honey at levels of 100 ppb and was useful to identify decomposition products of fumagillin. An enzyme-linked immunosorbent assay (ELISA) was developed as an initial screening method for fumagillin with detection levels of at least 20 ppb of fumagillin in honey. Neofumagillin, which could also be detected by ELISA, was identified as the major product of light decomposition of fumagillin in honey. Fumagillin was very stable in honey at elevated temperatures (stable for at least 35 days at 80 oC). At the above detection limits, there was no evidence of fumagillin or its breakdown products found in any producer honey examined, including honey samples from a beekeeper who regularly used fumagillin. Full article available. (English) Key words: Honey Fumagillin analysis Decomposition Enzyme-linked immunosorbent assay High performance liquid chromatography Simplified Detection Method for Residual Tetracyclines and Sulphur Drugs in Honey by Microbiological Assay. Jinbo, K. and Monma, C. et al. 1992. Journal of the Food Hygienic Society of Japan. 33 (3): 217-222 Abstract: A simple method was developed for detection of residual tetracyclines and sulphur drugs in honey by microbiological assay. A honey sample was homogenized in 0.01 M disodium EDTA McIlvaine buffer (pH 4.0) and centrifuges. The supernatant was mixed with chloroform and centrifuges; the chloroform layer was evaporated and the residue dissolved in phosphate buffer (pH 8.0) to prepare fraction A. The aqueous layer was passed through a Sep-pak C18 cartridge column; this column was washed with water and absorbed antibacterial agents were eluted with methanol. The eluate was evaporated and the residue dissolved in phosphate buffer (pH 4.5) to prepare fraction B. Fractions A and B contained sulphur drugs and tetracyclines, respectively. The pulp disk method with Bacillus subtilis ATCC 6633 and B. cereus var. mycoides ATCC 11778 as test organisms was employed for the assay of sulphur drugs and tetracyclines. 0.05, 0.01 and 0.1 ug/g of oxytetracycline, chlortetracycline and sulphur drugs, respectively, were detec ted. TLC was used for identification of positive test solutions. Test solution A was spotted on an aluminum oxide plate and silica gel plate, then developed in chloroform:methanol (7:3) and ethyl ether:chloroform:n-butanol (5:1:1), respectively. Test solution B was spotted on a cellulose plate which was developed in n-butanol saturated with water. RF values were determined by bioautography with B. subtilis and B. cereus as test organisms. Microbioautography was suitable for separation and identification of sulphur drugs and tetracyclines in 22 out of 297 samples of commercial honey. Key words: Residual determination Tetracycline Sulphur Honey Formic Acid Residues in Honey in Relation to Application Rate and Timing of Formic Acid for Control of Tracheal Mites, Acarapis woodi (Rennie). Liu, T. P. 1993. American Bee Journal. 133 (10): 719-721 Abstract: Honey was collected from formic acid-treated and control colonies, which were infested by tracheal mites, Acarapis woodi (Rennie), as well as 17 Alberta and 8 Southern British Columbia untreated honeys, were examined for formic acid content using a modification of an enzymatic analytical method. The formic acid residue level in honey collected in August from tracheal mite infested colonies treated with 88 percent formic acid in the spring, showed no difference from honey collected from the control colonies. However, the level of formic acid in honey collected from colonies treated with 65 percent formic acid in the summer, was significantly higher than honey collected from control colonies. Honey samples collected in various locations in Alberta had low levels of naturally occurring formic acid, whereas the honey samples collected from British Columbia had higher formic acid content. It is concluded that the formic acid residue levels in honey from treated colonies depend on the rate and timing of formic acid application for treatment for tracheal mites infestation. The level of naturally occurring formic acid in honey depends on the source of nectar. Full article available. (English) Key words: Formic acid residues Tracheal Mites control Acarapis woodi control Phosphorus-Organic Pesticides in Honey. Serpe L., Castellano V. 1993. Industrie Alimentari. 32 (315): 512 Abstract: A rapid gas chromatography method for determining the presence of organic phosphorus pesticides in honeys is presented. The following compounds can be detected: diazinon, parathion-methyl, malathion, methidathion, bromosphos ethyl and ethion. This method is sensitive to 2.5-5 ppb. Key words: Phosphorus organic pesticide Honey Determination of Cymiazole Residues in Honey by Liquid Chromatography. Cabras, P. and Melis, M. 1993. Journal of the AOAC International. 76 (1): 92-94 Abstract: A liquid chromatographic method for determination of cymiazole residues in honey is discussed. Acaricide is determined on a reversed-phase (C18) column, with a CH3CN-0.001N HCl-NaCl mixture (950 ml + 50 ml + 0.3 g/l) as the mobile phase and with UV detection at 265 nm. Cymiazole is extracted with n-hexane from aqueous alkalinized (pH 9) honey solutions. No further cleanup of the honey extract was required before chromatographic analysis. Recoveries on control samples fortified with 0.01, 0.10 and 1.00 ppm. cymiazole ranged from 92 to 102 percent. The limit of determination was 0.01 ppm. Key words: Honey Cymiazole Residue determination Liquid chromatography Determination of Residues of Fluvalinate in Honey. Neri, B. and Ubaldi, A. et al. 1992. Industrie Alimentari. 31 (307): 748-750 Abstract: A simple, rapid method for determination of residues of the insecticide fluvalinate in honey is described. The sample is dissolved in methanol/water (80:220) and fluvalinate is extracted 3ï with ethyl acetate. The extracts are evaporated to dryness, the residue is dissolved in ethyl acetate, and cleaned-up on a Sep-pak C18 cartridge (elution with hexane). Fluvalinate is determined by GC on a SE-54 column with ECD. Detection limit is approximately 1 ng/g; recovery is >90 percent. Key words: Honey Fluvalinate Residue determination Isolation, Identification and Quantitative Determination of the Norisoprenoid (S) (+)-Dehydrovomifoliol in Honey. H„usler, M. and Montag, A. 1989. Zeitschrift Fr Lebensmittel-Untersuchung und-Forschung. 189 (2): 113-115 Abstract: The major carbonyl compound in heather honey was identified fro the first time as (S)-(+)-dehydrovomifoliol (6-hydroxy-1,1,5-trimethyl-6-(3-oxo-1-butenyl)-4-cyclohexen-3-one) following extraction with dichloromethane, HPLC on a Nucleosil C18 column eluted with water/methanol (75 + 25 v/v) and analysis of fractions by GC and GC/MS. Identity was confirmed from UV, IR and NMR spectroscopy, MS and polartimetry. The compound was quantitated in a number of floral honeys following isolation of the carbonyl fraction using Girard-T reagent and GC. Contents of (S)-(+).dehydrovomifoliol had no characteristic odor and did not contribute to honey flavor. the difference in contents between heather and other honeys suggests a means for detecting adulteration of heather honeys. Key words: Honey Dehydrovomifoliol Isolation identification Quantitative determination Pesticide Residues in Pollen and Bee-Honey Collected from Strawberry Plantation Protected with Fungicides Sumilex and Euparen. Kubik, M. and Pidek, A. et al. 1993. Fruit Science Reports. 19 (2): 63-72 Abstract: Fungicide residues were determined in pollen, bee bread and honey from 4 bee colonies situated near to a 4.5 ha strawberry plantation, treated with sumilex (procymidone) and Euparen (dichlofluanid). Pollen was sampled throughout the flowering period and had the highest levels of contamination (< 256 mg/kg dichlofluanid, < 31 mg/kg procymidone). Bee bread and honey were sampled after flowering; levels of each fungicide were considerably lower than in pollen; about 1 mg/kg for bee bread and 0.01-0.04 mg/kg for honey. Key words: Pesticide residue Pollen Strawberry plantation Fungicide Spectrometric and Thin-Layer Chromatographic Qualification of Sulfathiazole Residues in Honey. Sherma, J. and Bretschneider, W. et al. 1989. Journal of Chromatography. 463 (1): 229-233 Abstract: A screening method for sulphathiazole (ST) residues in honey described previously, that involves isolation in tandem on alumina an anion-exchange columns and detection with Bratton-Marshall reagents, was extended for quantitative determination of ST at 1 ppm level by colorimetry and at 0.1-1 ppm by silica-gel TLC. Reagents used in the colorimetric method were sodium nitrite, ammonium sulphamate and N-1-(naphthyl) ethylenediamine dihydrochloride and absorbance was measured at 540 nm. For the TLC procedure, ST was eluted form the ion-exchange column with trifluoroacetic acid in ethanol and sulphaquinoxaline (SQO) was used as internal standard; the 2-propanol: Concentration NH4OH (8:2v/v) used for development separated SQO and ST with Rf values of 0.70 and 0.60 respectively. Honey samples varying in color and viscosity were used in recovery studies. With the colorimetric method, minimum recovery of ST from 11 samples spiked with 0.1, 0.5 and 1.0 ppm respectively were from 0.077 to 0.111 ppm, from 0.384 to 0 .462 and from 0.884 to 0.979 ppm. Key words: Sulphathiazole determination Honey Spectrometric chromatography Thin-layer chromatography Food Industry - Honey-Uses and Applications General Honey in a Preservative Composition for Foods. Kusano, K. 1993. Patent: GB 2259235 A United Kingdom Abstract: A preservative auxiliary material (A) is produced by treating sweet white potato (WSP) with a synergist (I), then drying. WSP (the tuberous roots and/or the foliage) is milled to form a dry powder, moistened with (I) then milled again to produce a fine, dry powder. (I) is citric, tartaric and/or malic acid and the synergist may also include honey. (A) has excellent preservative properties against oxidative and microbial spoilage and eliminates the need for synthetic chemical preservatives and antioxidants. (A) is itself a nutritious material. (A) can be used in a wide variety of foods (bread, seasonings, beer, meat, fish, etc.) and animal feeds, typically extending their shelf-life by 2-3 times. Key words: Preservative composition Honey Honey- Its Food Uses. Singh, N. and Singh, S. J. et al. 1988. Indian Food Packer. 42 (6): 15-23 Abstract: Honey is the nectar and saccharine exudation of plants gathered, modified and stored in the comb by honey bees (Apis mellifica and Apis dorsata). The main honey exporting countries are Argentina, China and Mexico, having combined share of 48 percent in the international market. Average composition of honey and its fatty acid composition were listed. Honey has the antibacterial properties and if processed immediately after extraction it will be at its best in flavor and color. It is susceptible to physical and chemical changes during storage. The problem of crystallization of honey can be overcome if it is properly processed, handled and stored. The utilization of honey in bakery, fruits and vegetable products, fermented goods, milk and milk products are also discussed. Full article available. (English) Key words: Honey storage Food uses Production Tradescope: Honey in Japan. 1986. Tradescope. March 14: 117-129 Abstract: The supply and demand of honey in Japan was analyzed into production, imports, exports and apparent consumption. Japan's domestic production of honeys was varied about 7,000 tons annually from 1975-1984. It was the third largest honey importers in the world. The changing of eating habits of the younger generation, the health food trend, the rapid increase in Japanese purchasing power, sales promotion and advertising all contribute to the rapid growth Japanese honey market. Consumption of table honey accounts for 65-70 percent of the total, with the industry honey making up the balance of 30-35 percent. The domestic honey was considered to be of superior quality and fetches high price. There are lists of big trading companies/importers, packers in distribution channels. Full article available. (English) Key words: Japanese honey market Supply Demand Distribution Bakery Industry Honey, Its Utilization in Retail Bakery Products. Donald, P. P. Jr. 1990. The Report Prepared by the coordinator, Training and Resources Management American Institute of Baking. 1-26 Abstract: The National Honey Board sought the American Institute of Baking's expertise in developing suggested usage ranges for the functional incorporation of honey into typical retail bakery products' formulation. In accepting this project, AIB's goal was to illustrate honey's several attributes as a beneficial component of the baker's wares. All too often honey has been used primarily for its name, by enticing consumers to purchase a "natural" product. AIB's project was not only to highlight honey's perception as a healthful ingredient, but also illustrate to the baker its several abilities to improve actual product quality. Five examples of diverse retail bakery items fulfill the goals of highlighting honey's primary quality enhancing properties including: (1) As a humectant material, which will increase bakery product moisture retention, thus contributing to enhance the shelf life. (2) As a functional primary sweetener and the source of fermentable sugar for yeast-leavened products. (3) As a flavor enhancin g agent in the creation of either familiar and specialty bakery goods. (4) As a primary component of a finishing glaze agent which assists in the prevention of moisture loss from baked sweet goods. (5) To illustrate honey's ability to fulfill many of these functions simultaneously in one product. Full report available. (English) Key words: Honey Sweetener Bakery product Humectant agent Moisture retention Shelf life Fermentable sugar Flavor enhance agent Six Grain Bread with Honey. Riegler, H. 1993. Patent: DE 4024222 Germany Abstract: A six-grain baked bread formula presented in this patent consists of oats, maize, sesame, barley, wheat grist, rye grist, millet, linseed, spices/essences, water, rye flour, wheat flour, 3-8 percent sugar/honey, margarine/honey, yeast, salt and baking aids. The bread is described as tasty and nutritious. Key words: Grain bread formula Honey Noodles. Iwasaki, M. and Sasaki, T. 1993. JP 05211850 A Japan Patent Abstract: This patent describes the preparation of noodles, which consists of rolling the raw material, cutting, boiling, coating with an aqueous honey solution, drying, steam pasteurizing and drying. An aqueous solution containing 4-6 percent by weight of honey is poured onto the boiled noodles. The composition is then dried and pasteurized by steam, and further dried. The process yields tasty instant noodles than can be prepared by adding only hot water. Key words: Honey noodle Processing Sweeteners and Malt Syrup. Matz, S. A. 1992. Cookie and Cracker Technology. Matz, S. A. 3rd Edition. Van Nostrand Reinhold. 33-42 Abstract: Nearly all bakery products contain some sort of sweetening ingredients which function not only as flavorants but also as nutrients for yeast and other microorganisms. Some syrups, e.g., malt syrup and honey, contribute desirable flavors in addition to sweetness. Sugar may constitute the main component in cookies, and is responsible for the structure and consistency of these products. Certain bakery products contain non-nutritive sweeteners that provide a sweet flavor in reduced-calorie products. This chapter outlines the properties and application of sweeteners from sugar cane and sugar beets (molasses, brown sugar, sucrose syrups and invert sugar), corn syrups, malt products, honey, sugar alcohols and non-nutritive sweeteners. The relative sweetness of sweeteners is summarized. Full article available. (English) Key words: Honey usage Sweetener Malt syrup Bakery product Effects of Dough Materials on Flavor Formation in Baked Cookies. Nishibori, S. and Kawakishi, S. 1990. Journal of Food Science. 55 (2): 409-412 Abstract: The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150oC for 10 min. This dough was extracted with methanol/water (3:1, v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5-hydroxymethyl furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acids, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation. Full article available. (English) Key words: Dough Baked cookie Flavor formation High performance liquid chromatography Beverages General Sparkling Kvass. Belakovski, V. 1993. Patent: IL 101825 A Israel Abstract: The sparkling Kvass beverage presented in this patent comprises 1-8 percent by weight of raisins, 1.5-3 percent by weight of chopped lemons that are covered with honey so as to form 1.5-8 percent by weight (all based on total ingredients). These ingredients are then immersed into 70-80 percent by weight of cold water containing yeast. Key words: Beverage Raisin Honey Lemon Rice Bran-Honey Based Beverage Product and Process for Making Same. Hammond, N. A. and Baton Rouge, L. 1992. Patent: US005153019A Abstract: A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice bran to whey protein concentrate in a weight ratio from about 1:3 to 3:1. The beverage product is preferably a liquid comprised of the above components with the balance being selected from water, milk and fruit juice. Full patent available. (English) Key words: Beverage Rice Bran-honey Healthy Beverage with Honey. Kanebo LTD. 1993. Patent: JP 5199855 A Japan Abstract: The patent describes the production of a healthy drink containing various nutrients and honey. It is composed of (a) more than two kinds of essence selected from adlay essence, safflower essence, apricot essence and carrot essence, (b) collagen hydrolysate, (c) royal jelly, (d) at least one kind of vitamin selected from vitamin B2 and B6, (e) edible fiber, (f) sugars, (g) stevia, (h) Ume fruit juice, (i) sodium L-aspartate, (j) acidifier and (k) fruit-type flavors. Preferable sugars are isomerized sugar, soybean oligosaccharide and honey. Key words: Healthy drink production Honey An Attempt to Fortify Drinking Juices with Magnesium Salts. Miedzobrodzka, A. and Wladymiruk, H. 1988. Nahrung. 32 (5): 511-512 Abstract: Mg and Ca levels, respectively, in commercial soft drink samples were as follows (mg/100 cm3); apple juice, 3.0 and 11.0; apple/gooseberry juice, 4.5 and 14.0; blackcurrant, 7.0 and 21.0; redcurrant, 5.0 and 16.0; and honey drink, 5.0 and 16.0. When these soft drinks were fortified with 4 different Mg salts (adipate, citrate, gluconate and glutarate) at levels of 50, 100 and 150 mg/330 cm3 sample, no changes in color, clarity or odor were noted, or in taste of apple juice or honey beverage; effects on the taste of the other juices varied with Mg salt and type of drink. Fortification with Mg salts alone caused undesirable changes in the 1:3 Mg:Ca ratio required for good availability of Mg; it is therefore recommended that fortification should be with both Mg and Ca salts to maintain this ratio. Full article available. (English) Key words: Magnesium salt Fortification Juices Honey beverage Medicinal Beverages of Honey and Natural Substances. Mihailescu, N. N. 1974. Hive Products. International Symposium on Apitherapy Madrid Apimondia. Natural flower and honeydew honeys are used to prepare medicinal beverages. Due to honey's tonic, nutritive, topic, and medicinal function associated with the substances added, honey medicinal beverages have essential effects. Full article available. (English) Key words: Honey beverage Medicinal function Composition For Treating Respiratory Diseases. Seegall, M. I. L. and Seegall, V. A. 1975. Patent: US 3920816 Abstract: Disclosed is a composition of matter consisting of the juice of the medicinal plant Aloe arborescens, extracted by a novel method in pure unadulterated bee honeys. It is useful in the treatment and relief of respiratory diseases, affecting cures of clinical symptoms in acute cases, and achieving considerable improvement in chromic cases. The composition is taken orally by the patient, and with a unit dosage form the treatment is continued until the desired results are achieved. The method of preparation is described in detail. Full patent available. (English) Key words: Composition Respiratory diseases treatment Management of Patients Using Unproven Regimens for Arthritis. Wolman, P. G. 1987. Journal of The American Dietetic Association. 87 (9): 1211-1214 Abstract: Such treatments as vegetarian diets, fresh or raw diets, allergy diets, no-dairy-products diets, fasting, vitamin and mineral supplementation, apple cider vinegar and honey drinks are touted in the popular press as effective for the treatment of arthritis. In contrast to conventional therapies, the unproven treatments promise not only relief from symptoms but freedom from the disease as long as the diet regimen is followed. Several of the remedies appear to be harmless, but others are dangerous, especially if followed for prolonged periods. Nutrition professionals should be aware of the nature of these treatments and be prepared to offer sound, scientifically based but nonjudgmental care and information. Key words: Arthritis treatment Honey drink Vegetarian diets Soft Drinks Sports Drink Research. Coleman, E. 1991. Food Technology. March: 104-106, 108 Abstract: Considerable research has been conducted to determine the benefits of consuming fluid-replacement beverages during exercise. The physical and chemical characteristics of the drink affect intestinal fluids absorption. Sports drinks, which provide performance benefits exceeding those of water. It is now believed that beverages containing 6-8 percent glucose or sucrose are absorbed into the body as rapidly as water, but can provide energy to the working muscles that water cannot. However, the mechanisms by which carbohydrate feeding improves exercise performance are unclear. Research on sports drinks leads to the following recommendations: (1) Fluids should be consumed at regular intervals during training and competition, particularly when the activity is conducted in a warm environment. (2) During training, fluids should be consumed at frequencies and in quantities that mimic consumption practices during competition. (3) Plain water can be an effective fluid-replacement beverage for many occasions. (4) When maintenance of blood volume is a concern (e.g. during endurance exercise in hot weather), the beverage should contain a small amount of sodium. (5) During intense training and competition, the beverage should provide a source of carbohydrate for use by working muscles. (6) The ideal fluid-replacement beverage is one that tastes good to the athlete, does not cause gastrointestinal discomfort when consumed in large volumes, promotes rapid fluid absorption and maintenance of extracellular fluid volume, and provides energy to working muscles. Full article available. (English) Key words: Sports drink Plain water Sodium Carbohydrate Taste Energy Alcoholic A New Concept in Mead Making. Berthold, R. Jr. 1992. American Bee Journal. February: 97-101 Abstract: Mead was mentioned in Greek mythology and honey was used as the sugar source for most alcoholic a beverages produced by the Roams. Alcoholic beverages using honey as their carbohydrate base predominated until the advent of various types of wines, ales, and beers, which were more economical to make. The term mead in the strictest sense refers to an alcoholoic beverage and exclusively from honey, water, yeast and nutrients. Much published information on mead making makes the process sound quite "mysterious", when in fact all the mead makers are doing are controlling the ingredients and conditions for fermentation to control the quality of the final product and then letting "Mother Nature" do her "thing". Full article available. (English) Key words: Mead Honey Production Food and Beverages from New Zealand Native Plants. Brooker, S. G. 1986. Food Technology in New Zealand. 21 (7): 30, 32-33, 37, 39, 41 Abstract: Beverages produced from various fruits and berries in New Zealand are discussed in this review paper, such as kava, spruce "beer". Brief mention is given to seaweed foods e.g. bull kelp and honey mushroom. Honeys and some resins (used as chewing gum) are briefly referred to. Key words: Beverage Honey New Zealand An Improved Method of Mead Production. Kime, R. W. and Mclellan, M. R. et al. 1991. Apicultural Research. March: 394-395 Abstract: Experimental meads were produced by different heat treatments of honey solutions and the sensory quality of meads were evaluated. It was found that mead made of flash heated (215 oF for 30 seconds) honey solution was good in overall sensory quality and much better than meads made from conventional heating (long time) and no heat treatment. Full article available. (English) Key words: Mead production Heat treatment Honey Sensory Ultra-Filtration of Honey for Mead Production. Kime, R. W. and Mclellan, M. R. et al. 1991. Apicultural Research. August: 517-521 Abstract: Experimental meads were produced from the honey solution that was passed through an ultra-filtration (UF) membrane with molecular cut-of of 50K. UF-mead was clear immediately after fermentation and there is no need for a long clarification and stabilization period as conventional mead. Sensory tests showed that the UF-treated mead was superior to mead made by conventional method. Full article available. (English) Key words: Mead production Honey Ultra-filtration Process for Manufacture of Roast Coffee with Improved Sensory Quality. Khn, M. and Kurtzahn, F. et al. 1989. German Federal Republic Patent Application. DE 38 09 365 A1 Abstract: A process is described in which honey and, optionally, sucrose, are added to coffee during roasting; approximately 20 percent honey and 10-15 percent (preferably 11 percent) sucrose (coffee wt. basis) may be added. The honey and sucrose are added towards the end of the roasting process; the time at which they are added may be controlled on the basis of the color of the coffee beans. The coffee beans and the honey and /or sucrose may be combined in a heated intensive mixer. The sensory quality of the roast coffee is claimed to be improved. Key words: Roast coffee Honey Sensory quality Two-phase Sample Preparation and Concentration Technique for Sugar Derivatives. Martinez, M. and Nurok, D. et al. 1978. Analytical Chemistry. 50 (8): 1226-1227 Abstract: For gas chromatography, samples should preferably be in a concerntration form, and sugar must also be converted to derivatives for analysis. A new method developed for study of very low concentration of sugars is based on a 2-phase system. Sugar silyl derivatives are prepared by reaction of the sample with (1) trimethylsilylimidazole to form a single phase, followed by addition of (2) hexamethyldisiloxane to form 2 phases; the top phase is only 5-10 percent of the total volume but contains all the sugar silyl derivatives, which are effectively concentrated 10-20 times. The top phase can be separated by centrifugation and injected into the gas chromatography. The method was originally applied for kestoses in molasses. The present paper describes further applications to honey (20 percent solution in water), freeze-dried beer, sherry and raisins. Chromatograms show for honey before and after formation of the 2nd phase reveal mono-, di- and trisaccharides were also revealed in the other samples, except th at raisins showed no trisaccharides, but produced large monosaccharide peaks and 12 disaccharides. Key words: Gas liquid chromatography Gas chromatography Honey Sugars derivatives Stimulate Your Senses with Mead. Price, S. 1992. Zymurgy. Fall: 32-39 Abstract: Honey is the most unique, romantic form of sugar to be found. It is made up of glucose, fructose, sucrose, water and trace amounts of other materials. Trace materials such as pollen, plant pigments, vitamins and minerals are what give each honey its particular color, flavor and fragrance. Many wild yeasts and bacteria naturally present in honey could start to ferment when diluted with water, producing undesirable flavors and aromas. Yeast nutrients are a mixture of salts, minerals, amino acids and vitamins needed for fermentation and not present in honey. Soft water is best for a mead and will contain some trace elements. Alcohol survivability is key to selecting a yeast for mead, especially for high-gravity meads. Nine wine yeastes that are available in home-brew shops nationwide are selected. Two control meads with slightly differing amounts of honey and all other ingredients held constant were split into nine batches and allowed to ferment out. The results show that all of the yeasts except Eper nay-II and Steinberger have high alcohol tolerances. Honey flavor and aroma were most evident in Prose de Mousse, Canterelli Champagne and Beaujolais. Full article available. (English) Key words: Honey Mead production Yeast Brewing Sugars: the Versatile Adjuncts. Wilson, J. 1992. Food Manufacture. September: 30-34 Abstract: The term 'brewing sugars' in this context refers to sucrose, invert sugar, glucose syrups, malt extract, priming sugars and caramel. They have been used as adjuncts in the UK brewing industry for well over 100 years and their roles of providing a quality end product has been reviewed. Full article available. (English) Key words: Brewing sugars Functionality Brewing process Chlorella "Wine" With Honey. Yamanasi, Y. K. 1993. Patent: JP 05207872 Japan Abstract: The production of a wine with the taste and flavor of chlorella and a high storage stability is described in this patent. An example of application, chlorella is extracted with hot water, the extract is mixed with honey and oligo sugars, then agitated. Saccharomyces cerevisiae is added to the resultant, followed by fermentation for four days. The resultant is filtered to give an amber-colored transparent wine. Key words: Honey wine New Cornell Techniques Produce High Quality Honey Wine. 1991. The Great Lakes Fruit Growers News. July: 6 Abstract: Using new techniques to produce honey wine, or mead, Cornell University food scientists believe they have overcome technical problems that comprised the drink's production and flavor for thousands of years. The Cornell methods involve either flash-heating honey for 30 seconds to denature proteins in the honey or using ultra fine filters to separate them out. Both of the Cornell methods produce high-quality, clear colored mead without the specific flavors normally associated with the drink. Full article available. (English) Key words: Honey wine production Mead technology Asahi Breweries-Honey Wine. Asahi Breweries Ltd. 1993. Patent: JP 5023160 A Japan Abstract: The honey wine has an alcohol content above 5 percent and contains ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenethyl acetate as flavor components. Production involves: (a) using honey as starting material, (b) adding yeast 4ï10 power at 7 cells/ml of fermenting liquid, (c) fermenting and (d) (optional) treating the fermented liquid with active carbon. The honey wine has an absorbency of 430 nm and 530 nm below 5 percent and below 3 percent alcohol content, respectively. Fermentation proceeds smoothly without using other nutrients. Thus the obtained honey wine shows a good balance between the taste of pure honey components and fermented products. It may be served as it is or with fruit juice, acidulant, sugar, etc. Diluting the mixture with water or carbonated water gives a low alcohol drink. Key words: Honey wine Cereal Pass the Sugar. Levine, J. 1992. Forbes. April: 90 Abstract: Although today Kellogg's hottest new brand is a sugary confection and the new breakfast confections are marketed to both kids and their parents because parents try to keep their kids away from sugar, or at least they do. As the cereal marketers' discovered that honey was the golden marketing bridge between the health pitches of the tastes and health because some consumers believed that honey was a healthier alternative to sugar even if this was not considered as a fact by a sector leader in the U.S. Food & Drug administration's division of regulatory guidance. Full article available. (English) Key words: Cereal Honey Sugar Effects of Honey Type and Level on the Sensory and Physical Properties of an Extruded Honey-Graham Formula Breakfast Cereal. Neumann, P. E. and Chambers, E. IV. 1993. Cereal Foods World. 38 (6): 418-425 Abstract: Response surface methodology (RSM) was used to determine the effects of honey concentration (4.6-15.4 percent, db), lecithin level (0-2.0 percent, db), and extruder screw speed (282-418 rpm) on the physical and sensory properties of extruded cereals produced with three color types of honey (white, light amber and dark amber). A trained sensory panel using quantitative descriptive techniques evaluated the samples for appearance, flavor, and texture in milk. Results showed that as honey level increased, honey flavor increased and graham flavor decreased. The dark amber honey had a slight animal-like off-flavor that was not found in the other honey types and was related to honey level and interactions with lecithin. Honey level and screw speed interactions impacted on cereal crispness in milk; high honey levels and low screw speeds produced crisper cereals. Honey concentration affected appearance of the samples-higher levels gave brighter products and fewer broken pieces. Equilibrium moisture content of cereals at 30oC and 70 percent rh varied by only 1.4 percent (10.6-12.0 percent) for the range of honey levels tested. Consumer testing indicated that consumers preferred the honey cereals that contained 10.0-15.5 percent honey (db). Full article available. (English) Key words: Response surface methodology Honey Type Honey Level Extruded Cereal Honey-graham Formula development Confectionery Smooth Confection with Honey. Bell, V. 1993. Patent: US 5158800 United Stated Abstract: This confection contains sugar, fat and gellan gum. It is quick setting, non-sticky and smooth textured. Its composition comprises of: (a) 0.45-1.6 percent by weight of gellan gum, (b) 69-90.4 percent sweetener and (c) 8-30 percent confectionery fat. The sweetener is solid and/or liquid. The fat is animal or vegetable. The solid sweetener is preferably sucrose. The liquid sweetener is fructose syrup, invert sugar, high fructose corn syrup, (hydrogenated) starch hydrolysate, glucose syrup, polydextrose or honey. Key words: Honey Confectionery Desserts Honey-Chocolate Syrup for Chilled Desserts. Paradise, C. F. 1993. Patent: US 5242695 United States Abstract: This patent describes the production of a syrup topping that contains 65 percent of the crystallized honey. This edible syrup comprises crystallized glucose (I) and a vegetable fat (II). The ratio (I) and (II) is predetermined to ensure the syrup's chewyness at cold temperatures. The syrup becomes semi liquid at higher temperatures and has a liquid consistency at still higher temperatures, so it can be poured (oleocrystalline). Ratio (I) : (II) = 2.5:1. (I) is provided by crystallized honey prepared by the known Dyce process, or by crystallized high fructose corn syrup or invert syrup. (II) constitutes chocolate liquid, cocoa butter, cocoa powder or coconut oil. The syrup contains 65 percent crystallized honey, 27 percent liquid chocolate and 8 percent crushed pecans. The syrup is shelf-stable and non-spoiling, and has a unique chewy consistency when poured over chilled desserts. In addition, the syrup can be prepared without the use of high temperatures so that heat-labile flavorings (chocolate and carob) are readily incorporated into it. Key words: Crystallized honey Dessert Functional Foods Frozen Liver Paste with Honey. Eguchi, M. 1993. Patent: JP 5015341 A Japan Abstract: Mixed liver is strained to form liver paste. The following ingredients are added to and stirred with the liver paste to form a mixture: (a) citrus fruit including a mandarin orange or an orange, (b) the juice of fruit including strawberry, grape, fig, or apricot (high sugar degree and high contents of citric acid and amino acid), and (c) ginger juice, raw cream, albumen, honey, powdered tea, salt, and vanilla essence are also added to and mixed with the mixture. The mixture is housed in a container and is frozen to form an ice cream-shaped manufactured food. The food has a good taste, no liver odor, and high nutrition. Key words: Liver paste Honey Honey Powder. Ogihara, Y. 1993. Patent: JP 5049417 Japan Abstract: The honey powder described is manufactured by preparing honey or its aqueous solution, which has a pH range of 6-8, then atomizing the honey or water solution, and drying it. Before or after adjusting the pH of the honey or water solution, an anti oxidizing agent may be added. The honey powder product is used for making honey containing foods. Key words: Honey powder Honey Powder with Natural Honey Enzymes Fuchs, H. and Pankratz, M. et al. 1993. Patent: DE 4022058 Germany Abstract: The patent presents a honey powder with the natural content of the enzymes diastase, saccharase and glucose oxidase. It comprises a mixture of: (a) 5-45 (15-30) percent by weight of honey and (b) 95-55 percent of a water-soluble, non-hygroscopic, sweet, carrier, free from fats and proteins. The carrier is a monosaccharide (for example: glucose, fructose, mannose and/or galactose), a disaccharide (saccharose, lactose, trehalose, maltose and/or cellobiose), and/or a sugar alcohol (mannitol, xylitol, isomaltitol and or maltitol syrup). The composition may contain 0.5-5 percent by weight of a flavoring, and 0.05-1 percent of minerals and/or vitamins. The product is a free-flowing powder or granulate containing honey with all its valuable components, and it is legally definable as honey. It has the full flavor of honey without a malty undertone and with no taste of the carrier. It can be processed into other food powders, for example dessert powders or can be pressed to any shape, such as cubes or tablets. Minerals and vitamins can be added without affecting the quality. It forms a valuable energy source for sportsmen or convalescents. Key words: Honey powder Honey enzymes Honey in Dog Food. Lasater, P. D., Mooers, D. C. 1993. Patent: US 5200218 United States Abstract: To improve the nutritional content of a dog food supplement in the form of a moist biscuit, brewers yeast, bran, biscuit mix, water, desiccated liver, safflower oil, ascorbic acid and chelated zinc are added. Compositions also contain bone meal, lecithin oil, wheatgerm oil, soy oil, wheat flour, honey and/or meat or fish flavor. This honey-containing composition provides the dietary requirements not obtained in meat. The composition can be eaten by dogs to young or old to have strong teeth and improves their nutrition. Key words: Dog food Nutrition Honey Meats Inhibition of Clostridium Perfringens by Naphthoquinones. Aulik, J. L. and Siedler, A. J. 1985. Journal of Food Science. 50: 1752-1753 Abstract: The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs raged from 70-100 ppm for 2-methyl-1,4-NQ (menadione), 200-280 ppm for 1,4-NQ, 180-250 ppm for 1,2-NQ, >500 ppm for several water-soluble derivatives and 100-300 ppm for NO2. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4-NQ and 770 ppm for NO2. Nitrite, menadione and 1,4-NQ and 770 ppm for NO2. Nitrite, menadione and 1,4-NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation. Full article available. (English) Key words: Clostridium perfringens inhibition Naphthoquinones Characteristics of Country-style Hams as Related to Sugar Content of Curing Mixture. Brandy, D. E. and Smith, F. H. et al. 1949. Food Research. 14: 303-309. Abstract: Salt is an effective agent in dehydrating meat and thus, in time, causes the meat to become dry and hard. Sugar and molasses are considered useful in counteracting this hardening effect and at the same time importing a more desirable flavor to the cured meat. Twenty hogs of uniform size, and having similar feeding and breeding histories, were slaughtered for this experiment. The average hog carcass weight was 151 pounds, with a hot dressed yield of 78 percent (shipper style). The basic curing formula consisted of eight pounds of salt and three ounces of saltpeter per 100 pounds of meat. Average percent weight losses during curing and subsequent aging are shown. The hams were extremely uniform in appearance, aroma, firmness, texture, saltiness, tenderness, juiciness, and flavor. Investigations reported in the literature indicated sugar may have an important function in curing meat, not only a as preservative but also in color fixation. Full article available. (English) Key words: Ham Sugar content Flavor Texture Tenderness Color Honey Rye Bread. Gladkowski, A. 1989. Przeglad Piekarski i Cukierniczy. 2: 10-11 Abstract: The production cycle of this delicatessen bread comprises 5 phases and lasts approximately 20 hours. The phases include: (1) starter dough; (2) preliminary fermentation; (3) intermediate fermentation; (4) main fermentation; (5) dough and breadmaking. The 1st 3 stages last 5 hours each; phase (4) takes 3 hours. Doughmaking lasts approximately 15 min. The loaves are shaken out of the mould and allowed to cool for at least 1 hour; 1-kg loaves are manually wrapped in Teflon film. On average 2,000 kg of loaves are made daily in a small bakery. Raw materials include rye flour (type 2,000), potato or malt extract, artificial honey, sugar, salt and baker's yeast. Key words: Honey Rye bread Use of Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugar. Marquardt, R. A. and Pearson, A. M. et al. 1962. Food Research. September: 421-424 Abstract: There are no significant differences in consumer preferences between different levels of salt (from 1.5 to 3 percent) in hams, but there was a significant difference in preference between levels of sugar. Hams having 2 percent sugar were preferred significantly over hams containing no sugar, 1 percent sugar, and 3 percent sugar. There were no significant preferences in the interactions between salt and sugar levels. Preferences for neither salt nor sugar were linear. It appears that the balanced lattice design is an efficient model that may be used to guide the presentation of a large number of treatment to member of large-scale consumer panels. Full article available. (English) Key words: Consumer preference Ham Salt content Sugar content Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams. Moore, T. M. and Skelley, G. C. et al. 1992. Journal of Food Science. 57 (1): 1-5 Abstract: Eighty-four hot and cold debated and bone-in hams were dry cured and aged as country-style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6 percent of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country-cured ham can be produced with one cure application and with a casing. Full article available. (English) Key words: Country-cured ham Palatability Hot boning Cold boning Application of Surface-response Methodology to Predicting Optimum Levels of Salt and Sugar in Cured Ham. Pearson, A. M. and Baten, W. D. et al. 1962. Food Technology. May: 137-138 Abstract: A statistical design based upon surface-response methodology was applied to determine the best combination of salt and sugar for obtaining a maximum panel score in cured ham. The method has the advantage of giving maximum data where two or more independent variables are being tested. Results indicated that the ideal combination consisted of about 2.5 percent salt and 1.1 percent sucrose. The method appears to be useful tool for studying the proportions so different ingredients in processed food s and food products. Full article available (English) Key words: Surface-Response Methodology Salt Sugar Cured ham Optimum level Protoporphyrin-IX as a Substitute for Nitrite in Cured-Meat Color Production. Smith, J. S. and Burge, D. L. Jr. 1987. Journal of Food Science. 52 (6): 1728-1729 Abstract: The iron-free heme derivative protoporphyrin-IX, was added to a cooked emulsified beef product to mimic the typical cured-color obtained with nitrite. Although the pigment was stable and could be recovered from the emulsion it imparted a purple hue as noted by visual observation and Hunter lab color values (L. a, b). The possible implications of this pigment as a meat colorant are discussed. Full article available. (English) Key words: Protoprophyrin-IX Substitute Nitrite Cured-meat Color production Characteristics of Low-Fat Ground Beef Containing Texture-Modifying Ingredients. Troutt,, E. S. and Hunt, M. C. et al. 1992. Journal of Food Science. 57 (1): 19-24 Abstract: Dietary fibers, starches, and Polydextrose© were incorporated unhydrated into 5 and 10 percent fat hamburger for texture modification and comparison to 5, 10, 20, and 30 percent fat controls. Levels for individual and total ingredients ranged from 0.5 to 4 percent and 3.5 to 6 percent, respectively. Treatments containing Polydextrose©, starch, and fiber had cooking losses 20-40 percent less than controls. Patties containing three-way combinations of ingredients were more similar to 20 percent fat controls for texture traits than were those containing 1 or 2 ingredients. Patties with ingredients has less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low-fat patties with ingredients. Texture modification of low-fat ground beef is possible with food-grade ingredients. Full article available. (English) Key words: Low-fat beef Texture-modify ingredient Flavor Fiber Starch Polydextrose© Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat. Troutt, E. S. and Hunt, M. C. et al. 1992. Journal of Food Science. 57 (1): 25-29 Abstract: Ground beef patties counting 5, 10, 15, 20, 25, and 30 percent fat were evaluated raw and after cooking to either 71 or 77oC, Cooking losses were lowest for 5-20 percent fat patties (24.7-26.0 percent), intermediate for 25 percent fat patties (28.9 percent) and highest of 30 percent fat patties (32.1 percent). Low-fat patties (5 and 10 percent) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful and caused less oily coating of the mouth than 20-30 percent fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness and cohesiveness for low-fat patties. Cooking to 77 vs. 71oC accenturated differences in palatability between low- and high-fat patties. Full article available. (Englsih) Key words: Beef Fat -level Sensory Flavor Texture Quality and Nutritive Properties of Different Types of Commercially Cured Hams. II. Organoleptic Analysis. Weir, C. E. and Dunker, C. F. 1953. Food Technology. June: 235-236 Abstract: Comparative data on the palatability of commercially cured hams have not been available generally as no published information on this subject has been found. Survey results of commercial ham curing showed that there are 4 predominant methods used by commercial packers. These methods may be identified as (1) sweet pickle, short brine cured, tendered; (II) sweet pickle, short brine cured, Ready-to-Eat; (III) sweet pickle, Long Brine cured; (IV) the Smithfield process. Forty-eight commercially cured hams representative of 4 leading methods of ham curing as carried out in each case by 3 commercial concerns. were prepared in the laboratory by standard cooking procedure and submitted to a panel of 8 experienced judges for organoleptic testing. All 4 types of ham were given an overall rating of good. The Smithfield hams had a more pronounced flavor of both the lean and fat tissue. They were also saltier and tended to be less tender than the other types tested. The fat of the Tendered hams (Type I) was the m ildest in flavor of the groups studies. This process and the Ready-to-Eat process (Type II) resulted in less salty hams than the Long Brine (Type III) and the Smithfield (Type IV) processes. Full article available. (English) Key words: Cured hams Organoleptic analysis Reduces Shrinkage in Meat Products by As Much As 19 Percent. 1990. Food Technology. Abstract: A dehydrated honey ingredient used in the baking industry for its anti-staling and flavor properties prevents excessive cookout from meat products by forming a sealing coat on the outer surface. When the dehydrated honey contacts moisture on the meat surface, it absorbs the water, forming a coating that adheres during the cooking process. The product is freeze thaw stable, and meat products, especially those that are partially pre-cooked before freezing, may benefit from the increased yield and juiciness. Full article available. (English) Key words: Dehydrated honey Meat shrinkage Anti-staling Flavor Non-Food General New Method to Measure Electric Conductivity. Buric, M., Chvoj, M. 1993. Patent: CS 9103432 A2 Czech Republic & CS 9103433 A2 Czech Republic Abstract: The first patent describes an apparatus that measures the specific electric conductivity of honey. The second patent describes the preparation of the honey specimen to measure its specific electric conductivity. Key words: Electric conductivity measurement Honey Cosmetics Cosmetic Use of Hive Products: Facts and Prospects. Gy”rgy, T. 1988. American Bee Journal. June: 431-434 Abstract: Various scientific methods have verified that certain hive products, such as honey, pollen, propolis, royal jelly and bee venom, contain numerous biologically active substances. From the point of view of the cosmetic industry, honey types with a pleasant scent and rich in aromatic components such as methyl anthranilate are preferred. The use of a hive product is reasonable only if there is a proven composition and formula in keeping with the demands of the skin. This is true for royal jelly, which has a stable place in cosmetics in spite of all doubts. It was said that using the royal jelly containing cream for some days could cause small wrinkles to disappear. Via royal jelly's numerous ether oil and flavonoid components, the relatively stable propolis displays pronounced antimicrobial, anti-inflammatory, cell-restoring and bioprocess-stimulating effects. Several cosmetics similarly containing propolis are produced by the Helia Co. Propolis also plays a role in the cosmetics for young people's skin p roblems. The potential use of hive products in cosmetology is promising. Full article available. (English) Key words: Hive products Cosmetic application Royal jelly Hypoallergenic Cosmetics, Lip Balms and Lip Sticks. Slimak, K. M. 1988. Patent: US 4793991 Abstract: Hypoallergenic lip balms, lip sticks, and other cosmetic preparations can be prepared from single plant source bee waxes and vegetable oils. Full patent available. (English) Key words: Bee wax Cosmetic preparation Hair Care "New Shampoo" Formula Contains 15-40 Percent Honey. Ken Hohrih Kenkyusho KK. 1993. Patent: JP 5058853 Japan Abstract: The shampoo composition described in the patent contains 10-15 percent by weight of brown sugar, 15-40 percent by weight of honey, 18-22 percent by weight of sodium lauryl N-methyl alanine (30 percent aqueous solution), 3-5 percent by weight of sodium alpha-olefin sulphonate (30 percent aqueous solution), 12-16 percent by weight of lauryl dimethyl amino-acetic acid betaine (35 percent aqueous solution) and 0-5 percent by weight of pure water. The composition is very easy to rinse off and imparts good wetness, flexibility, glossiness and elasticity. It is safe to the skin and mucous membranes. Key words: Shampoo formula Honey Skin Care Honey in Base Cream Ken Holy Kenkyusho KK. 1993. Patent: JP 5043473 A Japan Abstract: This patent describes the manufacture of a viscous cream for cosmetics or pharmaceuticals that is made by mixing natural fat and oil with honey, then standing, avoiding the use of emulsifiers. The cream is prepared by adding fat and oil to honey (ratio of 1:1), stirring then standing, or by adding squalane to honey (ratio of 1:1 - 1:20), stirring then standing. As a result, a stable cream of honey and fat or oil, free of emulsifiers is obtained. Through the potentiation of the aseptic and bactericidal effects of both materials, a safe cream for cosmetics and drugs is obtained. In an example, squalane was added to honey and approximately 70 g of the mixture was charged into a 200 ml volume column vessel. This was followed by stirring (1,200 rpm) for at least 1.5 hours by a rotary stirrer, then left to stand for at least one hour. The end result was a viscous cream. Key words: Base cream Honey Soap Medicinal Soap with Honey. Wakan Shoyaku Kenkyusho KK. 1993. Patent: JP 5001298 A Japan Abstract: This patent describes the production of a soap effective against atopic skin inflammation. The soap is based on conventional soap ingredients, peanut fat, oil. It contains additives including honey, that exclude potential allergens, such as perfumes, colorants, foaming-enhancing agents and preservatives. The mixing ratio of the fat and oil is preferable at 3-20 percent by weight. The soap consists of 3 percent honey by weight. The soap prevents and treats skin inflammation. Key words: Medicinal soap Honey Tobacco Honey in a Tobacco Modifying Agent. Harris J. E., Mathis D. E. 1993. Patent: WO 9205713 A United State Abstract: This patent describes the production of a cigarette filter tobacco modifying agent and fiber combination. The tobacco modifying agent is combined with at least one fiber, which is preferably polyester, polypropylene, polyethylene, cellulose ester, or nylon. The tobacco modifying agent, which may be hydrophobic or hydrophilic, is a synergistic flavor enhancer, a physiological coolant, or mouth or throat stimulant. Constituents such as aqueous tobacco extract, aromatic tobacco extract, rum, coumarin, honey, vanilla, wine, juniper, molasses, maple syrup, chocolate, menthol, sugars, vanillin, licorice, anethole, anise, cocoa, cocoa and chocolate by-products, humectants, eugenol, clove oil, etc. make up this flavor. Key words: Tobacco modifying agent Honey Medicinal Healing Honey. Anon. 1993. Research of Social Health Journal. 113 (3): 112 Abstract: This short article reports that scientists in New Zealand are investigating the anti-bacterial qualities of honey and its potential role in healing wounds and skin ulcers. The author notes that twenty-six types of honey from the manuka plant studied were very effective. Key word: Honey application Wound heal Glycermic Responses to Three Different Honeys Given to Normal and Alloxan-Diabetic Rabbits. Akhtar, M. S. and Khan, M. S. 1989. JDMA. 39 (4): 107-113 Abstract: Blood glucose levels of normal and diabetic rabbits were determined after oral administration of graded doses of three different types of honeys: namely honeys of Apis florea (Small-Bee) and Apis dorsata (large-Bee) and an adulterated commercial honey. The chemical analysis showed that commercial honey was adulterated with saturated sucrose solution as it contained lower ash but higher nonreducing sugar levels than the natural ones. Oral administration of pure small or large-bee honeys in 5 ml/kg/doses could not produce a significant (P>0.05) increase in glucose levels in normal and alloxan-diabetic rabbits whereas the adulterated honey significantly raised the blood glucose levels in normal and hyperglycaemic rabbits even at this low dosage. In higher doses of 10 ml/kg and 15 ml/kg body weight, all the three honeys produced a significant (P less than 0.05 or P less than 0.001) rise in blood glucose levels of normal as well as alloxan-diabetic rabbits. It may, therefore, be suggested that pure natural ho neys in low doses may be recommended as a source of carbohydrates and even as sweetening agent in place of sucrose to the human patients suffering from diabetes mellitus. Key words: Alloxan Blood glucose Carbohydrates Diet Honey Rabbits Prevention of Ethanol-Induced Gastric Lesions in Rats by Natural Honey, and Its Possible Mechanism of Action. Ali, A. T. 1991. Scand J. Gastroenterol. 26 (3): 281-8 Abstract: The effects and the mechanism of natural honey on absolute ethanol-induced gastric lesions were studied in rats. Drugs and/or honey were administered subcutaneously or orally to 48-h fasted animals at different time intervals before oral administration of ethanol (0.5 ml /100 g). Mucosal damage and pH were measured 1 hour later. Honey afforded protection against gastric damage and reversed the changes in pH induced by ethanol. The effects of honey were dose- and time-dependent. Thus, pretreatment with honey (1.25 g/kg) 30 min. before ethanol provided more than 80 percent protection. On the other hand, administration of honey simultaneously with or 5 min. after ethanol failed to offer protection. The cyclooxygenase inhibitor indomethacin (IND) did not alter the protective effects when given before or after honey. The protective effects of honey could be reversed by treatment with the sulfhydryl (SH) blocker N-ethylmaleimide (NEM). Combined IND and NEM treatment caused greater reduction of the protect ive effects, but the values were not significantly different from those obtained with NEM alone. Thus the gastroprotective effects of honey appeared to be mediated through SH-sensitive processes. Furthermore, the protective effects were supported by both macroscopic and microscopic findings. It is suggested that honey may be used clinically in preventing/reducing ethanol-induced gastric lesions in human. Key words: Alcohol Ethyl alcohol Fructose Gastric Mucous Glucose Honey Maltose Sucrose Time factors Acceleration of Wound Healing by Topical Application of Honey, an Animal Model. Bergman, A. and Yanai, J. et al. 1983. The American Journal of Surgery. 145 (3): 374-376 Abstract: Honey as an excellent adjutant for acceleration of wound healing is widely accepted in folk medicine. Wound healing is a problem that faces most clinicians and we are still limited in our ability to accelerate the process in an attempt to limit both suffering and length of hospitalization. We have developed a model to determine if indeed there is truth in the said ability of honey to aid wound healing. Commercial unboiled honey was applied topically to open wounds of 12 mice. Twelve other mice served as a control group and their wounds were dressed with saline solution only. Wound healing was judged histopathologically by measuring the thickness of granulation tissue, epithelization from the periphery of the wound, and the size of the open wounds. According to the three mentioned criteria, wounds of the honey-treated animals healed much faster than the wounds of the control animals (p<0.001). Our results suggest that honey applied topically on open wounds accelerates the healing process. Full article available. (English) Key words: Honey application Wound healing The Use of Botanicals for Health Purpose by Members of a Prepaid Health Plan. Brown, J. S. and Marcy, S. A. 1991. Res. Nurs. Health. 15 (5): 339-50 Abstract: interviews were conducted with 100 adults (27 men, 73 women) enrolled in a prepaid medical health plan to investigate their use of botanical remedies. They were asked which of 50 listed herbs they for members of their families had used for health purposes and with what effect; which of 60 listed health problems they had treated with home remedies: and what additional home remedies or alternative health care resources they had used. Over 100 different home remedies were identified, with most considered effective. Individual respondents used from 0 to 33 herbal and plant remedies (Md = 7), some of which have toxic properties. A remedy was reported for almost every health problem listed. Substances most frequently used were aloe vera, honey, peppermint, garlic, eucalyptus, and rose hips. Health problems most frequently treated were burns, colds, indigestion, insect bites, insomnia, rashes. Persons who were married, from larger households, of higher socioeconomic status, who had consulted alternative heal ers, or who had patronized health food stores tended to use home remedies more than their counterparts. Implications for further evaluation of self-care practices are discussed. Key words: Adult Aged Medicine Herbal Middle Age Plant extracts Self care Socioeconomic factors Analgesic and Anti-Inflammatory Composition. Carosio, S. 1978. Patent: US 4119713 Abstract: An analgesic and anti-inflammatory composition for treating osteoarthritis, rheumatoid arthritis, and rheumatism which comprises in synergistic combination, menthol, Vitamin E, fresh eggs, honey, and an alcohol solvent in an intimate admixture. A method for preparing said composition is also disclosed. One application of the composition to the afflicted area will usually provide 12 to 24 hours of complete pain relief without any side effects. Full patent available. (English) Key words: Pain relief agent Composition Honey Differential Effects of Honey, Sucrose, and Fructose on Blood Sugar Levels. Chambaugh, P. and Worthington, V. 1990. Journal of Manipulative Physiol Therapy. 13 (6): 322-325 Abstract: It is now recognized that dietary carbohydrate components influence the prevalence and severity of common degenerative diseases such as dental problems, diabetes, heart disease and obesity. Fructose and sucrose have been evaluated and compared to glucose using glucose tolerance tests, but few such comparisons have been performed for a "natural": sugar source such as honey. In this study, 33 upper trimester chiropractic students volunteered fro oral glucose tolerance testing comparing sucrose, fructose and honey during successive weeks. A 75-gm carbohydrate load in 250 ml of water was ingested and blood sugar readings were taken at 0, 30, 60, 90, 120 and 240 minutes. Fructose showed minimal changes in blood sugar levels, consistent with other studies. Sucrose gave higher blood sugar readings than honey at every measurement, producing significantly (p less than 0.05) greater glucose intolerance. Honey provided the fewest subjective symptoms of discomfort. Given that honey has a gentler effect on blood s ugar levels on a per gram basis, and tests sweeter than sucrose so that fewer grams would be consumed, it would seem prudent to recommend honey over sucrose. Key words: Blood glucose analysis Fructose Glucose Honey Sucrose Topical Application of Honey in Treatment of Burns. Subrahmanyam, M. 1991. Journal of Surgery. 78 (4): 497-498 Abstract: A total of 104 cases of superficial burn injury was studied to assess the efficiency of honey as a dressing in comparison with silver sulfadiazine gauze dressing. In the 52 patients treated with honey, 91 percent of wounds were rendered sterile within 7 days. In the 52 patients treated with silver sulfadizaine, 7 percent showed control of infection within 7 days. Healthy granulation tissue was observed earlier in patients treated with honey (mean 7.4 versus 13.4 days). Of the wounds treated with honey 87 percent healed within 15 days as against 10 percent in the control group. Relief of pain, a lower incidence of hypertrophic scar and postburn contracture, low cost and easy availability make honey an ideal dressing in the treatment of burns. Key words: Burns Therapy Honey Wound healing Honey Provides Sweet Cure for Wounds. 1988 The British Journal of Surgery. 75: 679 Abstract: Surgeons in Nigeria have successfully treated wounds with honey. Spencer Efem, a consultant surgeon and lecturer from the University Teaching Hospital in Calabar treated 59 patients with honey over three years. Doctors referred patients with burns, bedsores and various types of ulcer to Efem. Because conventional dressing and antibiotic treatments, some carried out for more than two years, had failed. Full article available. (English) Key words: Honey Wound Ulcer Antibiotic treatment