Excerpt:
The acidity of honey is one of its more important properties. It contributes to the flavor complex and the amounts present appear to be a function of floral type. In the old procedure for determining the acids of honey, alkali is added to the sample until the pink color of an indicator is maintained for ten seconds (1). It was necessary to specify it this way because the indicator color faded rather rapidly, indicating that the solution became more acid
Download a PDF file of the full article
(Most of the PDF files are 1-2 Mb in size and will take a while to download)