Co-crystallization of honey with sucrose

Honey was co-crystallized with a sucrose syrup at 128 degrees C using a sucrose:honey proportion of 90:10, 85:15 and 80:20. The first two proportions produced granular co-crystals, whereas the ratio of 80:20 produced a semi-solid product. The granules were relatively free flowing with an angle of repose 38.5-39.5 degrees. Gas chromatography was used to compare die differences in four flavour compounds: 2.3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, HMF, 6-methyheptyl prop-2-enoate and 3-hydroxy-4-phenylbutan-2-one. Gas chromatographic results indicated some minor differences in the quantity of flavour volatiles in honey relative to the co-crystallized product. (C) 1998 Academic Press Limited.

Dual processes in recognition: Does a focus on measurement operations provide a sufficient foundation?

Current theoretical thinking about dual processes in recognition relies heavily on the measurement operations embodied within the process dissociation procedure. We critically evaluate the ability of this procedure to support this theoretical enterprise. We show that there are alternative processes that would produce a rough invariance in familiarity (a key prediction of the dual-processing approach) and that the process dissociation procedure does not have the power to differentiate between these alternative possibilities. We also show that attempts to relate parameters estimated by the process dissociation procedure to subjective reports (remember-know judgments) cannot differentiate between alternative dual-processing models and that there are problems with some of the historical evidence and with obtaining converging evidence. Our conclusion is that more specific theories incorporating ideas about representation and process are required.

Effect of honey types and concentration on starch gelatinization

The complex and variable composition of honey, depending on source, season and processing, means different honey samples could cause variation in the characteristics of the finished product. The objective of this study was to determine how the minor components present in honey affect starch gelatinization. A Rapid Visco Analyser was used to measure changes in viscosity when unmodified maize starch was gelatinized in a honey or model sugar solution. When honey was compared to equivalent blends of sugars, there was an increase in starch viscosity with increasing levels of addition. However, at the same level, honey gave a lower viscosity than the blends of sugars. Honeys from different sources (differing in pH and amylase activity) show a varied effect on starch gelatinization, with starch viscosity increasing with addition level for six of the honeys, but decreasing with increasing addition level for two honey samples. Varying the pH also produced variation in starch gelatinization patterns between honey types. Between pH 3.0 and 4.0, starch viscosity was similar for all four honey types studied, while above this pH there were differences between all honey types. As expected, starch viscosity decreased as the solution pH neared the optimum for honey amylase activity (pH 5.3-5.6), though it did not increase as the pH moved away from the honey amylase activity optimum. Differences between honey samples, and between honey and a model sugar mixture, in their effect on starch gelatinization was attributed to honey amylase activity and the composition and concentration of minor organic compounds present. Crown Copyright (C) 2003 Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology

Evolutionary economics: Foundation of liberal economic philosophy

This is a schools brief style of introduction to evolutionary economics. It addresses the nature of evolutionary theory in relation to economics, and examines why evolutionary economists argue that market-capitalism is an evolutionary system. Finally, it argues that liberal economic philosophy has much stronger and more direct relationship with evolutionary economic analysis than neoclassical economic analysis.

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems

Dynamic rheological behaviour of starch-honey systems was studied using a strain-controlled rheometer. A dynamic temperature (30-130 degreesC) ramp test was used at 10 rad s(-1) frequency, 1% strain, 2 degreesC min(-1) ramp rate, 25 mm parallel plate, and 1.5 min gap, using Wheaten cornflour(TM) and five honeys to generate 25 formulations (0.34-0.80 g water/g dry starch). G', G, and eta* increased upon gelatinisation, and they reduced as the honey content was increased. For all the formulations, G' was higher than G, and tan 6 was generally less than 1.0. Key gelatinisation characterising temperatures (onset, peak and end) ranged from 96.0 to 122.3 degreesC, but did not vary much (CV < 5%) for each honey irrespective of the concentration. The influence of water, fructose and glucose, singly and in combination, on gelatinisation indices (temperature and rheological parameters) was investigated. An exponential equation was employed to describe the relationship, and relevant parameters were obtained. The consequences of the observations in the study are discussed particularly as they relate to extrusion of such systems, and possible interactions between fructose and glucose in the starch-honey systems. (C) 2003 Elsevier Ltd. All rights reserved.

Friction factors and rheological behavior of Australian honey in a straight pipe

The pumping characteristics of four Australian honey samples were investigated in a straight pipe. Six flow rates (100-500 kg h(-1)) were studied at three temperatures (35-50degreesC). The pressure loss increased with an increase in the length of the pipe, as the low rate was increased and as the temperature was reduced. In the 25.4 mm-pipe, the Reynolds number ranged from 0.2-32.0 and are substantially less than the critica value (2040-2180) for laminar condition in the system. The relationship between the wall shear stress and shear rate approximated power-law behaviour, and the power-law index was not significantly (p>0.05) different from 1.0. The honey samples exhibited Newtonian behaviour at all the temperatures and this was confirmed by rheometric studies using Couette geometry. A friction chart was generated independent of temperature and the type of honey. An equation was developed to predict the pressure loss of the honey in a typical pipeline at any temperature once the viscosity-temperature relationship had been established.

Randomized, controlled trial of topical exit-site application of honey (Medihoney) versus Mupirocin for the prevention of catheter-associated infections in hemodialysis patients

The clinical usefulness of hemodialysis catheters is limited by increased infectious morbidity and mortality. Topical antiseptic agents, such as mupirocin, are effective at reducing this risk but have been reported to select for antibiotic-resistant strains. The aim of the present study was to determine the efficacy and the safety of exit-site application of a standardized antibacterial honey versus mupirocin in preventing catheter-associated infections. A randomized, controlled trial was performed comparing the effect of thrice-weekly exit-site application of Medihoney versus mupirocin on infection rates in patients who were receiving hemodialysis via tunneled, cuffed central venous catheters. A total of 101 patients were enrolled. The incidences of catheter-associated bacteremias in honey-treated (n = 51) and mupirocin-treated (n = 50) patients were comparable (0.97 versus 0.85 episodes per 1000 catheter-days, respectively; NS). On Cox proportional hazards model analysis, the use of honey was not significantly associated with bacteremia-free survival (unadjusted hazard ratio, 0.94; 95% confidence interval, 0.27 to 3.24; P = 0.92). No exit-site infections occurred. During the study period, 2% of staphylococcal isolates within the hospital were mupirocin resistant. Thrice-weekly application of standardized antibacterial honey to hemodialysis catheter exit sites was safe, cheap, and effective and resulted in a comparable rate of catheter-associated infection to that obtained with mupirocin (although the study was not adequately powered to assess therapeutic equivalence). The effectiveness of honey against antibiotic-resistant microorganisms and its low likelihood of selecting for further resistant strains suggest that this agent may represent a satisfactory alternative means of chemoprophylaxis in patients with central venous catheters.