Honey crystallization

Add malt extracts, honey, crystal malt, and % cup corn sugar to a kettle with... 

Honey crystallization (nearly all types of honey crystallize). 

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

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. 

The crystallization of turanose was first reported by Pacsu and the writer24 as follows In 1918 one of us (H.) found an abundant supply of the rare melezitose in a certain kind of honeydew honey and from it he prepared a small quantity of sirupy turanose in the hope of crystallizing it. Other samples of turanose sirup were prepared subsequently from this stock of melezitose by other workers in the same laboratory. Recently it was observed by D. H. Brauns that one of these sirups, the exact history of which is not now known, had crystallized after standing many years. By the use of these crystals to nucleate turanose sirups which we have lately prepared from melezitose, it has been possible to obtain a rapid crystallization of the sugar in abundant quantities. To this quotation the writer can now add the information, kindly supplied recently by Mr. C. F. Walton, Jr., that Mr. Walton prepared the other samples of turanose sirup. ... 

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. 

M. I. Kodoyne, The Crystallization of Honey, Ministry of Agriculture, Athens, Greece (1962). 

R = CH2CH2C6Hs, C16H16O2, Mr 240.30, Z>po.6kPa 177-178 °C, d 0.880, 1.5496-1.5504, has been identified in e.g., the flower concrete of Michelia champaca L. It is a colorless liquid or crystals mp 26.5 °C), which have a heavy, sweet, rose or hyacinth odor and a distinct honey note. The ester is used particularly in flowery fragrance compositions and as a fixative. 

C15H14O2, Mr 226.27, is prepared by esterification of p-cresol with phenylacetic acid. It forms crystals (mp 75—76 °C) with a narcissus odor and a honey note. It is used in blossom compositions with a slight animal note. 

Rose oil is a yellow partly crystallized liquid with the characteristic odor of rose blossoms and distinct tea and honey notes. 

Besides thymol, other terpenes have been tested for their toxicity against Varroa jacobsoni. Imdorf et al. determined in vitro the effective miticidal air concentrations, but with minimal effects on the bees as follows 5-15 pg/litre air for thymol, 50-150 pg/litre for camphor and 20-60 pg/litre for menthol 1,8-cineole was too toxic for honey bees [86], Another interesting paper considered the efficacy of different isomers of menthol on Acarapis woodi [87]. The natural crystals obtained from the plant, synthetic crystals and the L-form gave more than 96% mite mortality, while the D-form crystals only a 37% mortality. 

Rock honey is a peculiar and rare honey. It is made by wild bees, which deposit it in rock crevices. The honey is pale yellow and has a pleasant aroma and flavor. There is little wax in the combs and the honey comes in the form of a solid crystallized mass from which pieces must be chopped off. Unlike ordinary honey, rock honey is not sticky and does not need a special packaging. It can keep unchanged for years. 

Sow thistle (Cirsium oleraceum Scop.) honey is white, with a pleasant aroma and flavor. Sunflower (Helianthus annuus L.) honey is golden yellow but turns light amber, sometimes with a greenish tint when it crystallizes. It has a faint aroma and a pleasant, though pungent flavor. 

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