Detection of the Electrical Conductivity and Acidity of Honey from Different Areas of Tepi
Honey is the ingredient of most industrial products for sweetening and improving its food composition. The study is therefore based on the determination of physical parameters such as electrical conductivity and acidity. The instrumentation and apparatuses used in the work are conductometry and titration apparatuses. Honey samples obtained from different areas with respect to Tepi town have been analyzed and the result obtained is on the basis of conductometry and acidity measurement. Hence 20g of each anhydrous honey sample was weighed and dissolved in 100mL of deionized water in order to prepare 20 %( w/v) solution to measure conductivity. The acidity is detected after 10g of each honey sample is dissolved in 75mL of deionized water. The conductivity in summer honey determined to be 0.097mS/cm, 0.153mS/cm 0.117mS/cm and 0.337mS/cm in Korcha, Mexi, Sheko and Gobito respectively. Acidity is found to be 17, 28.67, 29 and 25miliequi/Kg. The conductivity in winter honey is detected to be 0.123, 0.186, 0.103 and 0.246mS/cm. The acidity in winter honey is 3.36-4.26 and 18.3-25.3meq/Kg from pH meter and titration respectively. The conductivity of darker honey is slightly greater than lighter honey, which indicated that the darker honey has more mineral content; and acidity of three honey samples is almost similar. The honey products are safe and fit the international honey commission standard and probably both darker and lighter honey are nutritionally important.
Determination of physicochemical properties of multifloral honeys stored in different containers
In comparison with the initial values, acidity and 5-(hydroxy-methyl)-2-furaldehyde (HMF) values of all honey samples increased during storage. The total phenol contents of honey were decreased from 286.2 to 108.6 mg GAE/kg during 9 months of storage in white colored container. In addition, total phenol contents of honey sample stored in tin container ranged from 294.7 to 258.6 mg GAE/kg (p < .05). While radical scavenging activity values of honey samples stored in amber colored container during storage are measured as 78.6 g/L, IC50, 77.9 g/L, IC50, and 76.1 g/L, IC50, these activity values were determined as 84.9 g/L, IC50, 80.7 g/L, IC50, and 75.2 g/L, IC50 in tin container (p < .05), respectively. While acidity values of honey samples stored in white bottle range from 23.6 (3th month) to 25.7% (9th month), it varied from 20.6 (3th month) to 21.6% (9th month) in honey sample stored in amber colored container during storage. 
 
Practical applications 
Different honeys are produced in different parts of Turkey. The known honeys are pine, citrus, and chestnut honey. Various flower honeys are produced in these and other regions. HMF formation is considered as a bed result of storage and heating.
Cuisine and Empire: Cooking in World History
List of Illustrations List of Tables Acknowledgments Introduction 1. Mastering Grain Cookery, 20,000--300 B.C.E. 2. The Barley-Wheat Cuisines of the Ancient Empires, 500 B.C.E.--400 C.E. 3. Buddhist Cuisines, 260 B.C.E.--4800 C.E. 4. Islam Transforms the Cuisines of Central and West Asia, 800--1650 C.E. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100--1650 C.E. 6. Prelude to Modern Cuisines: Northern Europe, 1650--1840 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810--1920 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920--2000 Notes Bibliography Index