SECTION III., 1902. [35 ] Trans. R. 8. C. 
III.—On the Determination of Moisture in Honey. 
By Franx T. Saurr, M.A., F.I.C., F.C.S., 
AND 
A. T. CHARRON, M.A. 
(Read May 27, 1902.) 
The investigation which gave rise to the work recorded in this 
paper was undertaken to ascertain what difference in composition—if 
any—existed between honey extracted from capped and uncapped 
comb. Apiarists term the latter immature or unripe honey and con- 
tend that it is of a thin and inferior quality and, therefore, when 
placed upon the market apt to injure the sale of mature or ripe honey 
taken from fully capped comb. Further, it is held that “unripe” 
honey materially affects the latter’s keeping quality. 
Among the first determinations attempted was that of the water- 
content of the honeys, and the difficulties that were at once met with 
in obtaining results of a concordant and reliable character led us to 
examine the various methods now in vogue for estimating moisture 
in such saccharine substances. 
DRYING oN ASBESTOS IN GLASS TUBES AT APPROXIMATELY 98° C., IN 
STEAM BATH. 
In all essential features, this method is that recommended by 
Macfarlane for estimating moisture in milk, butter, and many other 
articles of food that are already fluid or can be readily brought into 
this condition. The honey was weighed in a weighing bottle and 
then washed out into a 100 c.c. graduated flask and made up to the 
containing mark. An aliquot part of the solution was run into each 
tube containing a sufficiency of asbestos to act as an absorbent. The 
tubes were then dried in racks in a steam oven at atmospheric pressure 
and maintained at a temperature of (approximately) 98° C. We 
presume that this is essentially the method and modus operandi fol- 
lowed in obtaining the greater number of the results recorded in the 
Bulletin (No. 47) on honey, issued by the Inland Revenue Department, 
Canada. 
Unfortunately, this convenient method proved exceedingly unsat- 
isfactory, it being found impossible to obtain constant results. The 
longer the period of drying, the greater the loss. Even after 5 days 
drying, the tubes continued to lose in weight—due, undoubtedly, to 
the continued decomposition (dehydration) of the levulose, which 
constitutes practically 50 per cent of the saccharine matter of honey. 
In the following table we have arranged the moisture-content 
of 12 samples of honey as determined at the expiration of 48 hours, 
