[Active acidity and buffer capacity of Ukraine's honeys]
2001
Melnyk, M.V.
Acidity and buffering capacity of all honey types is characterized. The honey acidity is comprised by such properties as "total acidity" and "active acidity". The total acidity is stated to depend on botanic origin of honey, conditions of hohey gathering, nectar processing by bees. The active acidity is the amount of acid that dissociates into ions in water solutions. The active honey acidity was determined using the electrometrical method. Besides the acidity, a valuable honey quality coefficient (in particular that used in pharmaceutical industry and apitherapy) is determining the buffering capacity. The buffering capacity is formed on the account of acids and mineral substances of honey. Data on Ukrainian honey buffering capacity is given depending on melliferous plants, a year of local samples gathering and areas of taking honey. As a result of analysis, it was determined that stable active acid properties range in pH value from 3.5 to 4.6. Buffer capacity is tated to be the same in honeys from diverse melliferous plants and different from the same ones. This witnesses on different chemical composition of the soils where the honey plants grow
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