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TYPE OF HONEY: POLYFLORA

THE TEST FOR ALTURATION OF honey  

ANALYSIS METHOD: AOAC 998.12:2005

INSTRUMENTS: EA-IRMS

RESULTS

DELTA C13 (ProteinS) : -23,17

DELTA C13 (RAW HONEY) :-23,98

DIFFERENCE PROTEIN - HONEY : 0,82%0

%C4 Sugar : 0.0%

SUGAR COMPONENT ANALYSIS

ANALYSIS METHOD:   IHC METHODS -HPLC SUGAR COMPONENT

FRUCTOSE: 38,9 - 3,5gr/100gr

GLUCOSE: 31,9 - 2,9gr/100gr

SUCROSE:   <0,9gr/100gr

MALTOSE:< 1,2 gr / 100 gr

FRUCTOSE/GLUCOSE RATIO: 1,22

HYDROXYMETHYLFURFURAL

ANALYSIS METHOD: IHC METHODS-HMF(SPECTROPHOTOMETER)

HMF: 5,0 mg/kg

MOISTURE

ANALYSIS METHOD: ARGEFAR / L-ÇEG-AY-08 ( TS 3036)

MOUISTURE: 17.6 - 0.2 %

PH

ANALYSIS METHOD: IHC METHODS

PH VALUE: 3,95

DIASTASE

COUNT OF DIASTASE: 19 ds