It has long been known that honey is composed chiefly of dextrose and levulose (reducing sugars), with a small per cent of sucrose. These, with water and ash, are generally all that is given in an analysis, and their sum invariably falls from three to ten per cent below one hundred. The results of analyses vary with different examples, as shown by the following summary of results, obtained by different observers.
Proceedings of the Iowa Academy of Sciences
©1894 Iowa Academy of Science, Inc.
Heileman, W. H.
"A Chemical Study of Honey,"
Proceedings of the Iowa Academy of Science, 2(1), 67-73.
Available at: https://scholarworks.uni.edu/pias/vol2/iss1/22