Lecture 5 BEE PRODUCTS - THEIR PROPERTIES AND USES
1. Honey
2. Bees Wax
3. Royal Jelly
4. Bee Venom
5. Propolis
6. Pollen
1. Honey
- A sweet, viscous fluid - Produced by honey bees
- Collected as nectar from nectaries at base of flower
- Also collected from extra floral nectaries (nectar secreted by parts other than
flowers)
- Collected also from fruit juice, cane juice
Collection and ripening of honey
- Bee draws nectar by its tongue (proboscis)
- Regurgitated by field bees
- Collected by hive bees - Deposited in cells in comb
- Nectar contains 20-40% sucrose
- Invertase converts sucrose into dextrose (glucose) and levulose (fructose)
- Invertase is present in nectar itself and in saliva of honey
- Ripening of honey is by action of enzyme and by evaporation of water by
fanning of wings
Composition of fully ripened honey Per cent (Approx.)
Lrvulose 41.0
Dextrose 35.0
Sucrose 1.9
Dextrins 1.5
Minerals 2.0
Water 17.0
Undetermined (Enzymes, Vitamins, Pigments, etc.) 1.6
Pigments
Carotene, Chlorophyll, Xanthophyll
1. Honey
2. Bees Wax
3. Royal Jelly
4. Bee Venom
5. Propolis
6. Pollen
1. Honey
- A sweet, viscous fluid - Produced by honey bees
- Collected as nectar from nectaries at base of flower
- Also collected from extra floral nectaries (nectar secreted by parts other than
flowers)
- Collected also from fruit juice, cane juice
Collection and ripening of honey
- Bee draws nectar by its tongue (proboscis)
- Regurgitated by field bees
- Collected by hive bees - Deposited in cells in comb
- Nectar contains 20-40% sucrose
- Invertase converts sucrose into dextrose (glucose) and levulose (fructose)
- Invertase is present in nectar itself and in saliva of honey
- Ripening of honey is by action of enzyme and by evaporation of water by
fanning of wings
Composition of fully ripened honey Per cent (Approx.)
Lrvulose 41.0
Dextrose 35.0
Sucrose 1.9
Dextrins 1.5
Minerals 2.0
Water 17.0
Undetermined (Enzymes, Vitamins, Pigments, etc.) 1.6
Pigments
Carotene, Chlorophyll, Xanthophyll
