Features of different honeys identified by acoustic method
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A physicochemical method of identification of bee honeys has not been worked out yet. Instead, rather subjective tasting is a common practice in honey processing plants. This work was aimed on identification of honeys on the basis of differences in the speed of ultrasound. 20 samples of honey belonging to four types were investigated. Correlations between the speed of sound in aqueous solutions of honeys and the sugar content were found for three out of the four types. Although interesting and explicable in terms of the honey composition, the results seem to have rather limited practical use. Correlation of speeds of sound with concentration of main components of honey would probably give more promising results, but practical application of such approach seems difficult to foresee.
KeywordsFructose Sugar Content European Physical Journal Special Topic Sample Region Honey Sample
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