114 KEPORT OF THE COMMISSIONER OP AGRICULTURE. 



and dextrine. In many other cases dextrine, as will be shown further 

 on, is doubtless present. 



Genuine honey has also a slightly acid reaction. This acidity is due 

 either to certain organic acids derived from the plants or more probably 

 to an acid furnished by the bee itself. The kind and quantity of acids in 

 honey have not been accurately studied. I have found the total acidity 

 measured as formic acid to be about .02 per cent. That the acid fur- 

 nished by the bee is formic there is little doubt. Will* states that he 

 has found the active principle of the poison of all hymenoptera to be 

 formic acid. Oarlet,t in a communication to the French Academy, shows 

 that the poison of all the hymenoptera has an acid reaction, but that it 

 contains also an active alkaline substance. The activity of the poison 

 is conditioned on the presence of both the acid and alkali. The acid is 

 always in large excess and each substance is furnished by a special 

 gland. The inversion of the cane-sugar in the organism of the bee may 

 be due to the presence of these acids. On the other hand, it is plain that 

 certain species of pine and some other plants furnish formic acid, and 

 therefore the detection of this acid in honey is not positive evidence 

 that it is derived from the bee. In a recent article! the author claims 

 that the formic acid which. honey contains tends to i^reserve it from fer- 

 mentation. Honey sirup, from which the greater part of the formic 

 acid has been washed out or expelled by heat, does not keep as well as 

 the normal product. The latest researclies show that this acid is de- 

 posited by the bees themselves by means of their stings. From time 

 to time the bees ajjply to the walls of the cells of the comb the tiny 

 drops of poison (formic acid) that gather on the ends of their stings. 

 Sooner or later this remarkable antiseptic is incorporated with the 

 honey. The i^reservative i)ower of this acid is said to be greater even 

 than that of phenol. § 



A careftd study of the results of these analyses shoNvs the chief adul- 

 terants of honey are the following : 



COMiVIERCIAL GLUCOSE. 



This substance, on account of its honey-like appearance and low price, 

 has been one of the most common substitutes for honey. Mixed with 

 enough of the genuine article to give it a flavor, it is sold extensively as 

 pure extracted honey. A very frequent method of adulteration is to 

 take a few ounces of genuine comb-honey, place in a can holding 1 or 2 

 pounds, and then fill up with glucose. The real honey will gradually 

 diffuse throughout the whole mass, giving the required flavor. 



This, the most frequent sophistication of honey, is also the most 

 readily detected. The high dextro-rotatory power of commercial glu- 

 cose renders its detection by optical methods extremely easy. Contain- 

 ing as it does a considerable percentage of dextrine and maltose, its 

 percentage of reducing sugar is consequently small. In ten samples 

 purchased at random in the Eastern markets three were adulterated in 

 this way. In eleven samples purchased in the Western market only one 

 was glucose. This percentage, however, does not represent the actual 

 extent of the adulteration. In making these purchases I endeavored to 

 get a sample of each kind of honey on sale. It will be found that the 

 strained honeys of commerce are quite generally adulterated with glu- 

 cose. 



* ScMeiden and Foreps, Not., Sept., 1848, p. 17. 



f ComptPs Eeudus, June 23, 1884, p. 1550. 



t Deutscli Aiuericanische Apotheker-Zeit., 5, 21, p. 664. 



$ Comptes Rendus, vol. Ixi, p. 1179. 



