Excerpt:
From the physical viewpoint, honey as extracted from the comb is an aqueous dispersion of material covering a wide range of particle size- from inorganic ions and saccharides and other organic materials in true solution, colloidally dispersed macro-molecules of protein and polysaccharide, to spores of yeasts and moulds, and the largest particles, pollen grains. Since the sugars are by far the most important constituents, the gross nhysical attributes of honey are largely determined by the kinds and concentrations of the carbohydrates. That these properties are expressed , -in ranges rather than by constants, reflects the variability in honey composition (largely in solids content) that was so evident in Chapter 5.
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