lecture 24 Flashcards
1
Q
components of honey
A
- water (less than 20%)
- glucose: effects rate of crystallization (30%)
- fructose (40%): hygroscopic (takes up water in relation to relative humidity) good for keep baking moist
- sucrose (most honey split into glucose and fructose)
- other cigars
- flavour components
- acidic (3.9)
2
Q
bees collect nectar from:
A
- floral nectar
- extrafloral nectar - from nectaries on leaves or buds
- honeydew- sugary excitement of aphids
3
Q
enzymes the worker bees add to honey
A
- invertase (from brood food glands): splits sucrose into fructose and glucose
- glucose oxidase (from brood food glands): facilitates breakdown of some of the glucose if water content is greater than 20%
glucose and oxygen covered to glycogenic acid and hydrogen peroxide (sterilizing) which help to preserve honey
4
Q
why does honey ferment
A
- contains yeast which converts sugars to alcohol and CO2
- high humidity: hygroscopicity of fructose in honey prevent full ripening
- crystallization: leads to fermentation `
5
Q
prevent honey from fermentation
A
- keep honey liquid
- flash heating to 70 degrees kills yeast
- make creamed honey (fine crystals)
6
Q
honey and botulism
A
clostridium botulinum spores cause botulism
- can be reproduced in low oxygen environments of intestine then bacteria release toxins that cause death
7
Q
honey treatment for burns
A
- unheated honey contains glucose oxidase therefore, honey on burn glucose oxidase causes glucose to breakdown releasing hydrogen peroxide which sterilizes
- high sugar content and acidity of honey prevents bacteria growth
- promotes tissue regernation
8
Q
honey treatment for chronic wounds
A
good results with wounds that conventional treatments failed to cure
9
Q
manuka honey
A
from new Zealand used for ulcer treatment
contains UMF and hydrogen peroxide which act together and are affective against stomach ulcer bacterium
