Glucose vs Fructose in honey

[P6TE]

We know that honey with a high glucose content such as OSR granulates quickly and honey with a low glucose / higher fructose content is less prone to granulation.
I am preparing a presentation and would like to understand what the glucose and fructose content is for OSR, Lime and Blackberry for example?
Does anyone have this information or can point me in the direction where I can find it?

 

[masterBK]

Some of what you are seeking is found in "Honey" a large tome by Dr Eva Crane . This is an expensive book to buy but maybe you can borrow it from your association library.
In section 2 (Characteristics of honey) chapter 5 page 160 there is a table 5.2/2 giving the average composition of several specific honey types

E.G Blackberry : Dextrose (glucose) 25.9%, Laevulose (fructose) 37.6% , Sucrose 1.3% , Maltose 11.3%

I met Eva a couple of times back in 1989 and have signed copies of a few of her books including "Bees and beekeeping", "Archaeology of Beekeeping", "World history of beekeeping and honey hunting" , "a book of honey". I found them useful at the time in my studies towards Master beekeeper and NDB. They are collectors items now and I intend to sell them some time in the future when I need the money.

 

[Antipodes]

Some of what you are seeking is found in "Honey" a large tome by Dr Eva Crane . This is an expensive book to buy but maybe you can borrow it from your association library.
In section 2 (Characteristics of honey) chapter 5 page 160 there is a table 5.2/2 giving the average composition of several specific honey types

E.G Blackberry : Dextrose (glucose) 25.9%, Laevulose (fructose) 37.6% , Sucrose 1.3% , Maltose 11.3%

I met Eva a couple of times back in 1989 and have signed copies of a few of her books including "Bees and beekeeping", "Archaeology of Beekeeping", "World history of beekeeping and honey hunting" , "a book of honey". I found them useful at the time in my studies towards Master beekeeper and NDB. They are collectors items now and I intend to sell them some time in the future when I need the money.

There is a book online that I just looked up..."A Book of Honey" by Eva Crane. 1980. The whole thing is there (193 pages). It seems to be an excellent source of information.

 

[P6TE]

There is a book online that I just looked up..."A Book of Honey" by Eva Crane. 1980. The whole thing is there (193 pages). It seems to be an excellent source of information.

Thank you, can you share the url please?
Edit … I have located it here https://archive.org/details/a-book-of-honey/page/n7/mode/2up

 

[P6TE]

Some of what you are seeking is found in "Honey" a large tome by Dr Eva Crane . This is an expensive book to buy but maybe you can borrow it from your association library.
In section 2 (Characteristics of honey) chapter 5 page 160 there is a table 5.2/2 giving the average composition of several specific honey types

E.G Blackberry : Dextrose (glucose) 25.9%, Laevulose (fructose) 37.6% , Sucrose 1.3% , Maltose 11.3%

I met Eva a couple of times back in 1989 and have signed copies of a few of her books including "Bees and beekeeping", "Archaeology of Beekeeping", "World history of beekeeping and honey hunting" , "a book of honey". I found them useful at the time in my studies towards Master beekeeper and NDB. They are collectors items now and I intend to sell them some time in the future when I need the money.

Thank you, that’s great information. I’ve looked the book up on Amazon (and eBay) and will add a hard copy onto my Christmas list.

 

[RJC]

In case you've not come across this before - https://www.evacranetrust.org/