Subject: Q Science (General)
Year: 2019
Type: Article
Type: NonPeerReviewed
Title: PHYSICAL PROPERTIES AND INFRARED CHARACTERIZATION OF HONEYS FROM WESTERN MACEDONIA
Author: Popevski-Dimovski, Riste
Abstract: The principal physical characteristics and behavior of honey are due to its sugars, but the minor constituents – such as flavoring materials, pigments, acids, and minerals – are largely responsible for the differences among individual honey types. Some physical properties (surface tension, density, water content, refractive index, color, viscosity, and conductivity) were determined and analyzed for fourteen honey samples from North-Western Macedonia to evaluate their global behavior and comparison with other honey samples. The water content and Brix degree varied within the range of (12.75–18.59%) respectively (80.52-85.33). Water content in the honey samples was also determined by FT-IR analysis using a thin-film technique between two KBr pallet mirrors at 3490-2750cm^(-1). Also, the deformation band of the water molecule is assigned at 1638 cm^(-1) and the very week but characteristic combination band at 2111cm^(-1). The stretching vibrational modes of the OH groups are very broad and shifted towards lower frequencies as a consequence of many hydrogen bonds. Stretching vibrations (both, antisymmetric and symmetric) of the backbone of the saccharides (consisting of CH and CH2 groups) can be noticed at 2936 and 2850 cm^(-1). Furthermore, a very characteristic fingerprint of honeys is registered in the region from 1417cm-1 till 900 cm^(-1) with a high intensive maximum in 1057 cm^(-1).
Publisher: Faculty of Natural Sciences and Mathematics - University of Tetova
Relation: https://eprints.unite.edu.mk/464/
Identifier: oai:eprints.unite.edu.mk:464
Identifier: https://eprints.unite.edu.mk/464/1/35.pdfIdentifier: Popevski-Dimovski, Riste (2019) PHYSICAL PROPERTIES AND INFRARED CHARACTERIZATION OF HONEYS FROM WESTERN MACEDONIA. Journal of Natural Sciences and Mathematics of UT, 4 (7-8). pp. 266-276. ISSN 2671-3039
