Tag: Glucose oxidase

According to the National Honey Board, honey typically has a pH ranging from 3.4 to 6.1, making it an acidic substance. A key reason for this acidity is the natural presence of gluconic acid in honey.

Glucose is a critical energy source produced during photosynthesis and serves as a metabolic fuel for most organisms. Learning how to identify glucose is fundamental in several scientific and medical fields, employing various methods from simple color change reactions to highly specific enzymatic assays.

Monosaccharides and disaccharides have key structural differences that lead to distinct behaviors in chemical tests. Discover how to distinguish a sample of glucose from a sample of maltose by leveraging these unique properties, even though both are reducing sugars. A combination of tests provides the most reliable result.

Over 80% of commercially sold honey is pasteurized, a process that strips away many of its natural compounds. These compounds include a variety of beneficial enzymes added by honeybees, which are the very molecules responsible for transforming nectar into the golden substance we recognize and value. The presence of these enzymes is a key differentiator between minimally processed raw honey and the heated, filtered varieties found in most grocery stores.