Dear researchers,

I am interested in determining the sugar content of honey and I have two questions

a) which is the best method for preparation of alumina cream? The reagent stated in the international honey commission method (K2SO4Al2(SO4)3 . 24H20 is not available.

b) Can I use the standard Fehling solutions? For how long can I store the prepared Fehling solutions?

I am looking forward to your answers.

Eleni

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