4G4 
HONEY, ANALYSIS OF 
DBY SUBSTANCE and water corresponding 68° to 72° C. under a 20 to 24 inch va- 
TO EACH DEGREE BAUME. CUUIU. 
Degrees 
Baume* 
Dry sub¬ 
stance 
per cent 
Water 
per cent 
Degrees 
Baume* 
Dry sub¬ 
stance 
per cent 
Water 
per cent 
1 
1.7 
98.3 
26 
46.8 
53.2 
2 
3.5 
96.5 
27 
48.6 
51.4 
3 
5.3 
94.7 
28 
50.5 
49.5 
4 
7.0 
93.0 
29 
52.4 
47.6 
5 
8.8 
91.2 
30 
54.3 
45.7 
6 
10.6 
89.4 
31 
56.2 
43.8 
7 
12.3 
87.7 
32 
58.1 
41.9 
8 
14.1 
85.9 
33 
60.0 
40.0 
9 
16.0 
84.0 
34 
61.9 
38.1 
10 
17.7 
82.3 
35 
63.9 
36.1 
11 
19.5 
80.5 
36 
65.8 
34.2 
12 
21.3 
78.7 
37 
67.8 
32.2 
13 
23.0 
77.0 
38 
69.7 
30.3 
14 
24.8 
75.2 
39 
71.7 
28.3 
15 
26.6 
73.4 
40 
73.7 
26.3 
16 
28.4 
71.6 
41 
75.7 
24.3 
17 
30.3 
69.7 
42 
77.7 
22.3 
18 
32.1 
67.9 
43 
79.7 
20.3 
19 
33.9 
66.1 
44 
81.8 
18.2 
20 
35.7 
64.3 
45 
83.8 
16.2 
21 
37.5 
62.5 
46 
85.9 
14.1 
22 
39.4 
60.6 
47 
88.0 
12.0 
23 
41.2 
58.8 
48 
90.1 
9.9 
24 
43.1 
56.9 
49 
92.2 
7.8 
25 
| 44.9 
55.1 
50 
94.4 
5.6 
* Taken at 60°F. 
temperature) and multiply the difference by 
0.0265. This figure (which is the tempera¬ 
ture correction expressed in degrees 
Baume) is added to the Baume reading of 
the hot honey; and the result is the 
Baume reading of the cooled honey. For 
example, a heated honey shows a reading 
of 38 at a temperature of 160° F. Then—- 
160° minus 60 equals 100 
100 times .0265 equals 2.65 
38 plus 2.65 equals 40.65 
The cooled honey would read 40.65, or 
by above table have about 25.5 per cent 
water. 
MOISTURE FOR THE CHEMIST. 
Weigh 2 grams of the sample in a fiat- 
bottom aluminum (or platinum) dish 2% 
inches in diameter containing from 10 to 
15 grams of fine quartz sand which has 
been thoroly washed and ignited. A small 
glass stirring rod is weighed out with the 
dish and sand, and after the addition of the 
honey and weighing dissolve the latter in 
5 to 10 cc. of distilled water and thoroly 
incorporate with the sand by stirring with 
the rod. Then .place the dish in a vacuum 
oven and dry to constant weight at from 
ASH (MINERAL MATTER). 
Carefully weigh 5 grams of the honey in 
a tared platinum dish, add a few drops of 
olive oil, and heat the whole over a flame, 
using care not to lose any honey by spat¬ 
tering. Then ignite in a muffle or over 
direct flame at a low red heat. Cool, weigh, 
and calculate percentage. Should the ash 
run around .1 per cent it would be well to 
check the result by using 10 grams of the 
honey. The greatest care is necessary in 
ashing a product not to overheat. 
DEXTRIN. 
Transfer 8 grams of the honey to a 100 
cc. flask with 4 cc. of water and add suffi¬ 
cient absolute alcohol to bring up to the 
mark. (The transfer is best made by de¬ 
canting as much as possible of the liquid 
honey into the flask, then adding 2cc. of 
water to the dish (from a burette) to take 
up adhering honey and again decanting. 
By using lcc. more of the water in two 
successive washings and adding a few cubic 
centimeters of the absolute alcohol each 
time before decanting, the honey can be 
completely transferred without the necessi¬ 
ty of using more than 4 cc. of water. 
Finally rinse out the dish with absolute 
alcohol and then add it to the flask with 
continual agitation until the volume has 
reached lOOce. Allow this to stand until 
the dextrin has settled out on the sides of 
the flask and the supernatant liquid is per¬ 
fectly clear. 
Then decant the clear solution thru a 
filter and wash the precipitated residue 
with lOcc. of cold 95 per cent alcohol to 
remove the adhering liquid, pouring the 
washings also thru the filter. Dissolve the 
residue adhering to the flask and the parti¬ 
cles which may have been caught upon the 
filter in a little boiling water and wash into 
a tared platinum dish. Evaporate the con¬ 
tents of the latter and dry in a vacuum 
oven to constant weight as for the moisture 
determination. The alcohol precipitate is 
liable to carry sugars with it; so it is neces¬ 
sary to determine the weight of these and 
therefore make corrections for them. 
After determining the weight of the 
dried alcohol precipitated, redissolve the 
