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.
Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region
Abstract Monofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, and sugar profile) and sensory aspects (color, viscosity and flavor). The floral source influenced the color, acidity, sugar profile, ash and proline content in the honeys. The intensity of the acidic flavor, sweet taste and color in the honeys varied according to the floral source. No differences were perceived for honeys from the same floral source produced by different bee species. Principal component analysis revealed that most of the variability was defined by the water content, total acidity, glucose, sucrose and color, as well as by acid taste, acid flavor, honey flavor and sweet taste. These findings reveal that Brazilian monofloral honeys produced by stingless bees possess well-defined characteristics that are influenced by the floral source.
Handbook of Concrete Engineering
Handbook of concrete engineering , Handbook of concrete engineering , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی