Explore the science behind how honey is formed, what varies from bloom to bloom, and how experts detect adulteration.
This authoritative bulletin compiles extensive analyses of American honeys and a microscopical study of honey pollen, offering clear data and practical insights for researchers, beekeepers, and food chemists.
This edition presents a systematic look at the composition of honey, including the role of floral nectar, environmental influences, and the complex factors that lead to different grades of honey. It explains how bees modify nectar, describes methods of analysis, and discusses common adulterants such as cane sugar and commercial glucose. A key portion examines pollen grains found in honey and their link to nectar sources, with results from American and Hawaiian honeys.
- Detailed chemical data on moisture, sugars (levulose, dextrose, and sucrose), ash, acids, and other components.
- Discussion of how environment and floral sources affect honey composition and granulation.
- Practical guidance on detecting adulterants and evaluating quality using polarization, chemical methods, and microscopy.
- Microscopical study of pollen to identify plant sources and support quality control.
Ideal for readers of historical food chemistry, honey production, and quality testing who want a thorough, era‑specific view of honey composition and analysis techniques.