Colour of honey define visually, approximately, at day illumination.

For aroma definition in glass bjuks (glass) place 30-40 g honey, close a cover and heat up in a water bath at temperature 40-45°С within 10 minutes

Taste define after preliminary heating of honey to 30°С. A consistence define by immersing shpatelja in the honey having temperature 20°С, then shpatel take and estimate character of plaint of honey. The liquid consistence is characteristic for beloakatsievogo, klevernogo, kiprejnogo honey or unripe. Viscous honey flows down large rare drops, on shpatele there is a honey significant amount. The viscous consistence is inherent in many kinds of flower honey. Very viscous honey at running off forms long tjazhi, leaving on shpatele a honey significant amount. Very viscous consistence is characteristic for padevogo, vereskovogo and some other flower honeys. Honey stratification is not supposed.

Laboratory by define the water maintenance in honey, optical activity, mechanical impurity, the general acidity, the maintenance of mineral substances, diastaznuju activity, the maintenance of the inverted sugar, an impurity the sucrose maintenance, a sucrose impurity (reed sugar), sugar ' honey ', honey warming up, fermentation, an impurity sveklovichnoj or starched treacle, starch, a flour, gelatin, padevogo honey is artificial the inverted sugar. On occasion honey in addition investigate on the maintenance of antibiotics.

Sections