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