From SYSAM@UACSC2.ALBANY.EDUMon May 22 07:16:56 1995 Date: Mon, 22 May 95 08:35:53 EDT From: Aaron Morris To: dicka@cuug.ab.ca ========================================================================= Date: Fri, 1 Nov 1991 01:13:00 EST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: DON'T PANIC HITCHIKER'S GUIDE TO THE GALAXY Subject: Re: holiday destinations Yes, I bee-lieve I've heard that Queensland is even more popular than Buzzards Bay. THANKS to all of you for the great leads on bee communication, I'm following up. Lois ========================================================================= Date: Fri, 1 Nov 1991 11:21:00 EDT Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: "Stephen J. Clark" Subject: Re: holiday destinations how long are we going to drone on with these bee jokes? ========================================================================= Date: Thu, 7 Nov 1991 15:05:00 CST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: JOSELYN%MISTER@VX.ACS.UMN.EDU Subject: Green Honey I am not a bee biologist, but I am a hobby beekeeper and I have enjoyed "listening in" on your network to learn more about my bees and to groan at your terrible jokes. Now we have a situation here is Minnesota which perhaps someone could help with. One of the members of the MN Hobby Beekeepers Assn. has harvested some green honey and on one can explain how this could happin. In the frame, the cells looked a blue/green color. In the jar, the honey first looked olive-colored green, but as the jar sat on the window sill for several days, it turned a bright kelly green. Rus Johnson, the author, has about 150 pounds. He does not know what plants the bees were visiting when they brought this crop in. Can anyone explain this? ========================================================================= Date: Thu, 7 Nov 1991 17:07:11 EST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Peter Kevan Subject: Re: Green Honey In-Reply-To: Message of Thu, 7 Nov 1991 15:05:00 CST from GREEN HONEY One plant which has a tendency to produce nectar which results in green honey is Purple Loosestrife (Lythrum salicaria L. (Lythraceae)). It grows in damp areas, along roadside ditches, etc. and is a great nectar producer. Greenish coloured honeys are quite well-known, but I don't know of a list of honey-plants and the colour honey they produce. Cheers, Peter ========================================================================= Date: Thu, 7 Nov 1991 17:36:00 EDT Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: MTS@IFASGNV.BITNET Subject: Re: Green Honey I have heard of blue honey made from trees growing in high aluminum content soils in North Carolina... ========================================================================= Date: Fri, 8 Nov 1991 12:30:53 CST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Carol Jeffries Subject: Information requested Is this a list open to all and if so, how do I subscribe to it? Thank you for any information you can send me. Carol Jeffries cjeffrie@ukanvm.bitnet ========================================================================= Date: Fri, 8 Nov 1991 10:50:00 PST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: MUNN@UOFPORT.BITNET Subject: RE: Green Honey Hmmm, maybe it has something to do with blizzards in Minnesota, or perhaps the bees were visiting a Milo crop? ========================================================================= Date: Mon, 11 Nov 1991 15:02:27 CST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Merry Makela Subject: Green Honey In-Reply-To: JOSELYN%MISTER%VX.ACS.UMN.EDU@tamvm1.tamu.edu's message of Thu, 7 Nov 1991 15:05:00 CST <9111072133.AA01775@kelsun1.tamu.edu.> Bill Sames says that several nectars would give a honey that appears greenish in the comb but is usually golden yellow when extracted. For example, Goldenrod. If you wish, send us a pound jar of the green honey and we will have it analyzed for its pollen content using an scanning electron microscope. This may give you some idea of what plants were harvested. Pellet's 1947 edition of American Honey Plants has several references to green honey. Also Lovell, Honey Plants of North America, (1926) refers to green honey. ========================================================== Merry Makela | makela@kelsun1.tamu.edu Knowledge Engineering Lab | Department of Entomology Texas A&M University | ========================================================================= Date: Fri, 15 Nov 1991 00:22:00 CST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: 815 John Naples 753-9444 Subject: Re: Green Honey I am sure that the following is not the explanation for your green honey (the author grew up in California), but perhaps you will find it interesting. I told my wife about the green honey, and she provided me with this quote from "The Art of Eating" by M.F.K. Fisher. "Mrs. Cheever, for instance, would get a consignment of strange honey from the Torrey pine trees, honey which only a few people in the world were supposed to have eaten. I remember it now with some excitement, as a grainy greenish stuff like some I once ate near Adelboden in the Bernese Alps, but then it was to most of us just something sweet and rather queer to put on hot biscuits." John Naples ========================================================================= Date: Fri, 15 Nov 1991 11:22:00 N Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology Comments: This message was sent with PMDF 3.2 From: PVE@KUB.NL Subject: HMF I have 2 questions about HMF. - We all know that the HMF-percentage will increase when we will heat the honey 'on a stove'. But what happens with honey when it will warmed up by a microwave. Yes, it is also a way of heating but is there any difference between it. What is the influence of the waves on the HMF-percentage. - It is also a fact that the HMF-percentage in contained honey will increase by the rising of the years. What is the best temperature to preserve honey on such a manner that the HMF will increase in the most slowly way. I heard that there was a box of honey "WALT-honey" that was 113 years old with an accepteble HMF-perc! Almost unbelieveble. How did the beekeeper 113 years ago conserve this honey? Is there someone who can tell me more about it? Thanks in advange. Peter van Empel ========================================================================= Date: Fri, 15 Nov 1991 07:26:29 EST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Aaron Morris Subject: HMF-percentage For the benifit of the intellectually challenged ;) , what is the HMF-percentage? ========================================================================= Date: Fri, 15 Nov 1991 14:49:00 EET Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: "SEPPO KORPELA TEL. 916-88576 FAX 916-88584" Subject: Re: HMF-percentage HMF stands for 5-hydroxymethylfurfuraldehyde, a breakdown product of sugar solutions-particularly those containing dextrose and laevulose (Crane in Honey, a comprehensive survey). Unit for HMF is normally mg/kg instead of %. ========================================================================= Date: Fri, 15 Nov 1991 08:35:00 EST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: AZIMMERMAN@OCVAXC.BITNET Subject: SAVING GRACES I thought that some of you might be interested to know that there is a nice mention of Kirk Visscher and some of his work in a new book by Roger Swain, Saving Graces: Sojourns of a Backyard Biologist. The book is a very pleasant musing on natural history and is new from Little, Brown and Company. Michael Zimmerman Oberlin College ========================================================================= Date: Mon, 18 Nov 1991 09:42:00 EET Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: "SEPPO KORPELA TEL. 916-88576 FAX 916-88584" Subject: Re: HMF There is an article by Gerhard Liebig in Deutsches Imker-Journal, May 1990, p. 104-106 making reference to a thesis "Versuche zur Anwendung von Mikro- wellen zur Verfluessigung von kandiertem Honig" by A. Dettling (Diplomarbeit Hohenheim, 1987, Landesanstalt fuer Bienenkunde und Institut fuer Lebens- mitteltechnologie). According to G.L. this study contains information on HMF changes in honey when liquified by microwaves, but he does not tell these results in the article. He tells, however, that enzyme content is reduced considerably, if the heating is done using with too high a power or too long a treatment time. ========================================================================= Date: Mon, 18 Nov 1991 10:04:00 N Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology Comments: This message was sent with PMDF 3.2 From: PVE@KUB.NL Subject: Re: HMF Thanks Seppo Korpela for your additive information! I'll try to find the article. /Unit for HMF is normally mg/kg instead of % Sorry, 'percentage' was an translation error. Right now I have 3 questions: - Refering to the text of Seppo Korpela: /According to G.L. this study contains information on /HMF changes in honey when liquified by microwaves, but he does not tell /these results in the article. Does anyone have any test-results of heating honey with a microwave, or knows where I can find them? - How can I preserve/conserve honey so that the HMF will increase in the most slowly way by the rising of the years? - I'm a member of a beekeepers-club where we discussed the results of a honey-contest. The winners always heat there honey to liquify it and the honey gets a golden-yellow color. For the "pure" beekeeper, it is sometimes a crime to get in a natural way the same results. The only (?) way to check if the honey has been heaten is to decide the HMF (in a laboratory). Is there an easy way to check if the honey was heaten? May be a cheap instrument (that every beekeeper could afford)? I would be grateful for any help. Peter van Empel ========================================================================= Date: Mon, 18 Nov 1991 08:29:04 CST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Mark Morris Subject: Granulation of Honey I was wondering what caused honey to granulate specifically. We have some of our samples setting out together and we noticed that granulation appeared in some of the lighter, thinner honey well before it showed up in the other samples. Is it the amount of moisture in the honey or is it what kind of plants the honey came from? Thanks in Advance, Student Consultant Mark R. Morris ========================================================================= Date: Mon, 18 Nov 1991 09:54:59 EST Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Peter Subject: Re: Granulation of Honey In-Reply-To: Message of Mon, 18 Nov 1991 08:29:04 CST from The most useful predictor of the garnulation propensity of honey is the ratio of Glucose to Water. If this is above about 2 in honey with 20% moisture, granulation will likely be rapid. Nectars of Brassica (cole) crops are rich in Glucose and result in honeys that granulate quickly. The rule of thumb has some caveats as the water activity comes into play at very rich sugar concentrations, and other components of honey may influence granulation. For more details you should consult Eva Crane's encyclopaedic study HONEY (1975), Crane, Russak & Co., N.Y. and a chapter by White therein. Cheers, Peter ========================================================================= Date: Fri, 29 Nov 1991 15:13:37 WET Reply-To: Discussion of Bee Biology Sender: Discussion of Bee Biology From: Dr P A Munn 92 Subject: IBRA The INTERNATIONAL BEE RESEARCH ASSOCIATION is now able to communicate via e-mail!! Our address is: INTERNET: MUNNPA@CARDIFF.AC.UK or JANET: MUNNPA@UK.AC.CARDIFF Please let us know who you want the message to go to IN THE MESSAGE. Best wishes and HAPPY HOLIDAYS from IBRA. Pamela Munn.