Temperature and Honey


..Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial
..Heating up to 40°C (104 F) destroys invertase, an important enzyme.
..Heating up to 50°C (122 F) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar).
..Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation.
..Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.
John Skinner, University of Tennessee
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Beekeeping Links

http://www.honey.com/   National organization with recipes using honey

www.buzzwordhoney.com – a blog chronicling thoughts and activities of a beekeeper

https://www.youtube.com/watch?v=7lYCSuj0dwg&list=FLOFQ4LRP8ynQN4uap9zUh0A&index=6 – YouTube #1, John Lewis of BONS demonstrates assembly of the beehive frame.

http://foristersonline.com/ellasbees/?p=59 (a fun blog by a new beekeeper in 2014, Ella Forister, 11yo)

http://entomologytoday.org/2014/07/24/honey-bee-super-foragers-can-be-replaced-by-hive-mates-if-necessary/ (good article on work of a beekeeper/citizen scientist and radio tracking of foraging bees)

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