17 



Detailed analysis of honeydew honey (No. 17). 



Water per cent__ 16. 87 



Total solids do 83.13 



Ash do 1.20 



Organic solids__^ do 81. 93 



Free acid as formic do . 18 



Reducing sugar as invert do 61. 63 



Reducing sugar after inversion do 68. 43 



Sucrose (68.43—61.63) X 0.95= do 6.46 



Organic solids not sugar (dextrin, gums, acids, etc.) 81.93 



— (61.63 + 6.46) = per cent— 13. 84 



Polarization, immediate +24. 90 



Polarization, after standing 12 hours (22° — birotation) +17.30 



Invert polarization (22°) +13.70 



Polarization 86° +36.0 



Moisture. — The water content of the honeydew honey is lower than 

 that of the algeroba honey, although it is not lower than that common 

 to normal honeys. 



Ash. — The ash content is very high, ranging from three to six 

 times the amount found in normal honeys, the latter seldom exceed- 

 ing 0.3 per cent. The ash was determined by charring a weighed 

 amount of honeys, leaching out the soluble salts, and igniting the 

 residue to whiteness, then uniting the residue and salts, and on gentle 

 ignition weighing the whole as ash. The analysis of the ash is as 

 follows : 



Analysis of ash of honeydew honey. 





Sample No. 1. 



Sample No. 17. 



Ash 



Potassium oxid 

 Phosphoric acid 

 Calcium oxid. _ 



Magnesium oxid 



Sulphurous acid 



Sodium chlorid- 



Per cent of honey. 



1.270 

 .893 

 .158 

 .009 

 .018 

 .021 

 .110 



Per cent of honey. 



2.039 

 1.148 

 .165 



Not determined. 

 Do. 

 Do. 

 Do. 



The ash was strongly alkaline in reaction, in which respect it 

 resembled the ash of a normal honey. 



The potash (K 2 0) and phosphoric acid (P 2 0 5 ) are high and seem 

 to be peculiar to the honeydew honey. The potash content is much 

 higher than in algeroba honey. 



Polarization. — One of the most important features of honeydew 

 honey is its high right-handed polarization, which, in a honey, gener- 

 ally indicates adulteration with sucrose or glucose. By the polariza- 

 tion of the inverted honey this honey can be easily distinguished from 

 honey adulterated with sucrose, since the deviation to the left after 



Bui. 17 



