Excerpt:
IN THE FIRST FOUR articles in this series we have discussed the need for new information about the composition of honey· and presented a new table of average composition of honey. It has been shown that the same sugars are always found in honey, at least among the monosaccharides and disaccharides, no matter what type it is or where it is produced. It has also been noted that from one year to another, some variation, particularly in granulating tendency, dextrose and moisture content, may be expected.
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