2.28 How Workers process Nectar

Question 1

Enzymes - Invertase

Answer 1

Invertase is added by the bee which collects the nectar in the crop as it transports the nectar back to the hive. It splits each molecule of sucrose into two smaller molecules glucose and fructose. More Invertase is most probably added by the house bees.
C12H22O11 + H2O= C6H12O6 + C6H12O6
Sucrose +Water = Glucose + Fructose
Breaks down sucrose to fructose and glucose
Reversible
Some enzyme activity in honey

Question 2

Enzymes - Glucose Oxidase

Answer 2

Breaks down glucose, breaking it down to give Gluconic Acid and Hydrogen Peroxide. The hydrogen peroxide is important as it destroys bacteria.
When the water content has been reduced sufficiently, the bees seal over the honey with wax cappings and it then keeps for a very long time. Bacteria and yeasts are unable to grow because of the high concentration of sugar, the antibacterial activity of the hydrogen peroxide and the exclusion of water and air.

Question 3

How are enzymes getnerated?

Answer 3

by the hypopharyngeal glands in older bees

Question 4

What are the principle changes that take place to change nectar into honey?

Answer 4

1 Evaporation of water to reduce the content to 17 – 18%

2 Chemical changes due to addition of enzymes

Question 5

Enzymes - Diastase

Answer 5

Breaks down starch - bees use it to break down pollen

Question 6

Nectar -Honey conversion process

Answer 6

Raw nectar contain 20-70% water and various sugars, (sucrose, glucose and fructose), in differing proportions depending upon the source of the nectar.
If stored in this form the high concentration of water and the presence of natural yeasts and bacteria would cause the nectar to ferment and grow moulds.
There are two principle changes that take place:
 Evaporation of water to reduce the content to 17 – 18%
 Chemical changes due to addition of enzymes

Water is evaporated by the house bees. A bee takes a drop of nectar onto its proboscis, so exposing it to the air. Other bees create a current of air throughout the nest and evaporation of water from the exposed drops and the surface of nectar in open cells.
The chemical changes are due principally to two enzymes, Invertase and Glucose Oxidase. The enzymes are generated by the hypopharyngeal glands in older bees:
 Invertase is added by the bee which collects the nectar in the crop as it transports the nectar back to the hive. It splits each molecule of sucrose into two smaller molecules glucose and fructose. More Invertase is most probably added by the house bees.
 Glucase Oxidase acts on glucose, breaking it down to give Gluconic Acid and Hydrogen Peroxide. The hydrogen peroxide is important as it destroys bacteria.

When the water content has been reduced sufficiently, the bees seal over the honey with wax cappings and it will then keep for a very long time. Bacteria and yeasts are unable to grow because of the high concentration of sugar, the antibacterial activity of the hydrogen peroxide and the exclusion of water and air.

Question 7

Nectar to honey - chemical equation

Answer 7

C12H22O11 + H2O= C6H12O6 + C6H12O6

Sucrose + Water = Glucose + Fructose