Table 1 Descriptions and physical characteristics of the honey samples
Type of bee | Origin of the honey | Location from which honey was obtained | Age of honey | Appearance of the honeys | Sugar content (%) | Moisture content (%) | pH | Specific gravity |
|---|---|---|---|---|---|---|---|---|
Stingless | Frieseomelitta nigra | Trinidad | Fresh |
| 70.0 | 28.4 | 3.17 | 1.37 |
Tobago | Fresh | 66.0 | 32.4 | 3.12 | 1.34 | |||
Melipona favosa | Tobago | Fresh |
| 73.5 | 24.9 | 2.88 | 1.39 | |
Stinging | Apis mellifera | Trinidad | Fresh |
| 80.5 | 17.9 | 3.91 | 1.34 |
Trinidad | Aged | 81.6 | 16.9 | 3.33 | 1.45 | |||
Artificial honey | Made at the laboratory | 40.5% fructose, 33.5% glucose, 7.5% maltose 1.5% sucrose and 17% sterile distilled water. (Used as a control) |
| 82.5 | 16.0 | 3.61 | 1.46 |
