SYNTHETIC HONEY PREPARATION BY YEAST CELLS AND IMMOBILIZED YEAST CELLS FROM SALIVARY GLANDS OF HONEY BEES
Yeast from the salivary glands of honey bees Apis mellifera and Apis cerana was isolated and used for preparation of synthetic honey. Free as well as immobilized yeast cells of these two species were studied for efficiency in preparation of synthetic honey from sucrose solution. The solutions exhibited lowered pH and increased level of fructose and total amino acids. The content of synthetic honey increased with increase in the time of incubation till 48 hours and decreased thereafter. The obtained solution possessed properties similar to the natural honey.
Making artificial honey using yeast cells from salivary glands of honey bees.
The salivary glands of a honey bee, Apis cerana and the yeast cells isolated from these glands were studied for their effects on sucrose solution. This solution exhibited lowered pH and increased levels of fructose and total amino acids as the time of incubation proceeded. The solution thus made was similar to the natural honey.
Interviewing In Context
PART ONE: PRELIMINARY CONSIDERATIONS. An Introduction to Interviewing. Understanding Contextual Factors. PART TWO: BASIC CONSIDERATIONS: FOUNDATIONS FOR COMMUNICATION. Developing the Structure of the Interview. Understanding Questions. Using Questions. PART THREE: ORGANIZATIONAL CONTEXTS. The Selection Interview: The Interviewer's Perspective. The Selection Interview: The Applicant's Perspective. The Performance Appraisal Interview. PART FOUR: PROFESSIONAL CONTEXTS. The In-Depth Information Gathering Interview. The Survey Interview. The Problem-Solving Interview. The Persuasive Interview