Honey color

Al-Malah, K.-I.-M., Abu-Jdayil, B., Zaitoun, S., and Al-Majeed-Ghzawi, A. 2001. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. J. Food Process Eng. 24(5) 341-357. 

A flavorful honey, produced from the flowers of the European chesmut, is a popular product in specialty food shops in Italy and other European countries [55], The amber-colored honey is aromatic and at the same time is considered as a healthy and energetic food [56]. 

Comb Honey (honey with waxy cells), i. e. honey present in freshly-built, closed combs devoid of brood combs (young virgin combs). Such honey is produced in high amounts, but is not readily found in Germany. In other countries, primarily the USA, Canada and Mexico, it is widely available. Darker colored honey is obtained from covered virgin combs not more than one year old and from combs which include those used as brood combs. 

Hexafluorophosphoric Acid. Hexafluorophosphoric acid (3) is present under ambient conditions only as an aqueous solution because the anhydrous acid dissociates rapidly to HF and PF at 25°C (56). The commercially available HPF is approximately 60% HPF based on PF analysis with HF, HPO2F2, HPO F, and H PO ia equiUbrium equivalent to about 11% additional HPF. The acid is a colorless Hquid which fumes considerably owiag to formation of an HF aerosol. Frequently, the commercially available acid has a dark honey color which is thought to be reduced phosphate species. This color can be removed by oxidation with a small amount of nitric acid. When the hexafluorophosphoric acid is diluted, it slowly hydrolyzes to the other fluorophosphoric acids and finally phosphoric acid. In concentrated solutions, the hexafluorophosphoric acid estabUshes equiUbrium with its hydrolysis products ia relatively low concentration. Hexafluorophosphoric acid hexahydrate [40209-76-5] 6 P 31.5°C, also forms (66). This... 

Parts of diallyl-barbituric acid are added to a precooled mixture of 1 5.5 parts of concentrated sulfuric acid and 0.5 part of water while stirring intensively, the mixture being cooled so that its temperature does not exceed 25°C. The honey-colored viscous solution Is stirred vigorously and all at once into 45 parts of water, whereupon the mixture warms up to 35°C to 40°C and, after several seconds, solidifies into a thick pulp, which Is then heated as quickly as possible to 95°C, at which temperature a clear solution Is formed. This is cooled slowly until the 5-allyl-5-((3-hydroxypropyl)-barbituric acid begins to form coarse-grained crystals, after which the mass is cooled rapidly to 20°C. 

Caramel color interacts with other food components. As an example, a concentration higher than 700 ppm caramel in cola increased the rate of hydrolysis of the aspartame, forming alpha-L-aspartyl-L-phenylalanine. Caramelization products inhibited enzymic browning by 85.8 and 72.2% when heated at pH 4 and 6, respectively, for 90 min. The highest inhibitory activity was found for the fraction with molecular weight of 1000 to 3000. Caramel is often used for adulteration of juices and other foods like honey or coffee. It can be determined by quantification of marker molecules such as 5-HMF, 4-Mel, and DFAs. ... 

The diastase activity was traditionally determined according to the Schade method in the earlier years (Schade et al., 1958). One unit of diastase activity (or more specifically, a-amylase), DN, is defined as that amoimt of enz)nne that converts 0.01 g of starch to the prescribed endpoint in 1 h at 37 °C under the experimental conditions. In this assay, a standard solution of starch, which reacts with iodine to produce a color solution, is used as a substrate for honey enzymes under the standard conditions (Rendleman, 2003). A recently developed procedure uses an insoluble, dyed starch substrate (Persano Oddo and Pulcini, 1999). As this substrate is hydrolyzed by ot-amylase, soluble dyed starch fragments are released into solution. After reaction termination and insoluble substrate removal by centrifugation, absorbance of the supernatant solution (at 620 nm) is measured. The absorbance is proportional to the diastase activity. This procedure has been widely adopted in the honey industry due to the convenience of a commercially available substrate and the simple assay format. 

The amount of organic acids in honey is less than 0.5%. Organic acids can be used as an important indicator of organoleptic properties like color and flavor and physical and chemical properties such as pH, acidity, and electrical conductivity (Crane, 1990). The organic acids in honey also have antibacterial and antioxidant activities (Gheldof et ah, 2002 Weston et ah, 1998). Organic acids in honey can be used as fermentation indicators, or for the treatment of Varroa mite infestation (Calderone, 2000 Mutinelli et ah, 1997) and discriminating between honeys based on their... 

Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Femandez-Recamales, M. A., and Heredia, F. J. (2005). Multivariate correlation between color and mineral composition of honeys and by their botanical origin. /. Agric. Food Chem. 53, 2574-2580. 

Mateo, R. and Bosch-Reig, F. (1998). Classification of Spanish unifloral honeys by discriminant analysis of electrical conductivity, color, water content, sugars, and pH. /. Agric. Food Chem. 46, 393 00. 

Conversely, vesicants have also been thickened with various substances to enhance deployment, increase their persistency, and increase the risk of percutaneous exposure. Thickeners include polyalkyl methacrylates (methyl, ethyl, butyl, isobutyl), poly(vinyl acetate), polystyrene, plexiglas, alloprene, polychlorinated isoprene, nitrocellulose, as well as bleached montan and lignite waxes. Military thickener K125 is a mixture of methyl, ethyl, and butyl polymethacrylates. When thickened, agents become sticky with a consistency similar to honey. Typically, not enough thickener is added to affect either the color or odor of the agent. 

Fruiting bodies Most fungi that cause disease are so small that they go unnoticed, apart from their symptoms. Honey fungus, with its distinctive honey-colored toadstools, is an exception. 

Another sbirro was holding a honey-colored cat by the tail. It had been almost blown apart by a firearm at close range, so that only its backbone still held its two halves together, and both were badly burned. It was, needless to say, very dead. It stank up the room. 

A strangely cooperative, right-thinking demon. A honey-colored cat ... 

Barite that is colorless is pure, but radiation damage centers commonly cause color. For example, 0 (in some blue crystals), SOJ (in some honey-yellow and blue crystals), and SO2 (in yellow crystals) centers have been identified in barite. 

A 250-ml round-bottomed flask was charged with (3-alanine (0.225 mol), methyl acrylate (0.9 mol), and 65 ml triethylamine and then dissolved in 250 ml anhydrous methanol. The solution was cooled to 0°C and stirred for 1 hour and for 2 days at ambient temperature. The mixture was then concentrated and the product isolated as a free-flowing honey-colored oil in 99% yield. 

Hydroxy-terminated natural rubber (HTNR) It is a honey-colored viscous liquid and is prepared by the depolymerization of masticated natural rubber (NR) in the presence of H202 in toluene. Similar to other polyols, it is curable with TDI/MDI. Some important attributes of HTNR are ... 

The ostrum of Vitruvius, a beautiful and costly purple color, was obtained from certain marine shell fish. It varies in shade according to the regions where found, being black in the north, as Pontus and Gaul, red in the south as at Rhodes, and blue or violet in the intermediate regions. The shellfish are collected and broken with iron tools, and the purple fluid exudes. On account of its saltness, it soon dries up unless honey is added to it. Large quanti-... 

Ancient people, including the Phoenicians, Chinese, and Peruvians, discovered a dyeing process that utilized secretions of certain marine molluscs, animals that were also eaten as food.3 In processes that were perhaps closely guarded secrets, the molluscan secretions were heated for days in vats with water, salt, and additional additives including human urine, honey, etc. When the mixture was right, wool was dipped and allowed to air dry in sunlight to give the famous royal purple colors. 

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