Excerpt:
Although levulose is the most important sugar of honey, both quantitatively and because of its effect upon the physical properties, relatively little attention has been given in recent years to its determination in this product. The method of low- and high-temperature polarization was introduced by Wiley (1) in 1896 and used by Browne in his classical analyses of honey reported in 1908 (2). Although included since the first edition of the “Methods of Analysis,” A.O.A.C., it is still designated first action in the 1950 edition.
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