Gluconic acid
The dominant acid in honey, produced from glucose by a bee-added enzyme.
Chemistry
Definition
Glucose oxidase converts glucose to gluconic acid and hydrogen peroxide. The acid is what gives honey a pH of 3.5 to 4.5 and contributes to its keeping quality; the peroxide is the source of honey's antibacterial activity when diluted. The reaction proceeds slowly in a sealed jar and rapidly when honey is thinned.
See also
Other chemistry terms
Sources
Sources
- Composition of American Honeys and related analytical work — United States Department of Agriculture · Peer-reviewed article
- Standard for Honey (CXS 12-1981) — Codex Alimentarius Commission, FAO/WHO (1981) · Standards document Link
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