The Potential Alkalinity of Honey: Its Acid-Base Value as a Food
- 1 June 1936
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 11 (6) , 511-514
- https://doi.org/10.1093/jn/11.6.511
Abstract
The Davidson-LeClerc method for determining the acid-base value of a food by titrating the ash was applied to eleven samples of honey representative of both the light and dark varieties. The average alkaline value proved to be 1.5. While this is low, it compares favorably with certain fruits and vegetables, values of which are also given for the purpose of comparison.Keywords
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