Honey and Clover

This one is not a honey as usual but honey and clover is a Japanese manga series that is written and ilustrated by Chika Umino. This story also known as Hachikuro and H&C. This book is published by Shueisha, initially from June 2000 to July 2006 in the magazine CUTiEcomic, Young You and Chorus.

This stories than adapted to animated television series by  J.C. Staff, in Fuji TV. The broadcast by other TV like in  Taiwan on CTS on the beginning of May 25, 2008.

Actually this is the triangle story like other love story that often merge a conflict. A young love story that usually often make a trouble. The story was packed in traditional Japanese character that happen in the University school. The end of story just as usual, urequited love, graduating from college, finding jobs, and learning more about themselves.

Honey Viscosity

What is honey viscosity? viscosity is a measure of the degree of liquid viscose, so honey viscosity can't a measure of the pure honey, it is just to measure the viscose level of that liquid. Some of journal and book are discuse this units but don't make you confused even this method can't detect the pure of honey. Here si the example of honey viscosity abstract from their experience.

This study compared the viscosity (thickness) of five different liquids thickened to nectar- or honey-like consistencies with a variety of thickening products. Samples were prepared using manufacturer guidelines and viscosity was measured at the recommended time to thicken (standard) and also after 10 and 30 min. Centipoise (cP) measurements of the samples were compared across products and within product lines for each level of thickness at all three time periods. Statistical analysis showed that the viscosity of a nectar- or honey-like liquid was highly dependent on the type of thickening product and the time it was allowed to thicken. Variability in viscosity measurements also was noted within a product line for thickening various liquids. Results are discussed in relation to the National Dysphagia Diet guidelines for nectar- and honey-like consistencies.

Type of Forest Honey

Honey type is depend on the kind of bee that formed a honey but also depend on the kind of flowers they come. There are many kind of flower that can produce honey and of course many of bees combine of many kind of flowers nectar accumulate to their nest. If on the garden around them just available of certain flowers the bee will accumulate flowers nectar from certain flower because there is no other option for them.

Acacia Honey
Acacia honey is come from the acacia forest because of planting vast of acacia forest, that usually planted by paper industry. Acacia honey is made from nectar collected from acacia three blossoms which produce a honey that remarkable clear and pure. This kind honey is one of the most popular and sweetest honey varieties because of its mild delicate floral taste.

Alfalfa Honey
Alfalfa honey is produce by bee from alfalfa forest that available throughout Canada and United States from purple or blue blossoms. Its delicate nature doesn’t overpower other flavors, making it a favorite choice for chefs of their baked foods and a fine table honey for tea lovers.

Avocado Honey
Avocado honey is collected by honey from Avocado garden, that usually available in California avocado blossoms, from other place is rare because not too much Avocado garden available in other places. Avocado honey is originated in Southern Mexico and now known as common group in Central America, Australia and other tropical Countries.

Buckwheat Honey
Buckwheat honey is difficult to find, this honey is produced mostly from Minnesota, New York, Ohio, Pennsylvania and Winconsin. Buckwheat honey has been found to contain more antioxidant compound than some lighter honeys. This honey perhaps the strongest and darkest of honey varieties.

Forest Honey
Forest honey may be vary because of the source of flower can be vary. Forest honey has a full body and a light fresh, floral aroma, but the taste can be vary a great deal depending on the source of nectar. Source of forest may different like, this honey can be from Brazil forest, Australia forest, Tasmania forest, Thailand forest, Kalimantan forest, Papua forest and many other forest available in this world.

Honey Quality Standard

Water content on the honey can affect to reducing sugars, sucrose, acidity, ash, hydroxymethylfurfural (HMF) and diastase activity are the seven honey standards chosen here to contrast differences between genuine A. mellifera honey and honey from the Meliponinae genera Melipona, Scaptotrigona and Trigona.

• Water content for Meliponinae honey should increase the maximum limit of 20 g/100 g allowed for A. mellifera up to 30 g/100 g. 
• The standard for reducing sugar should decrease the maximum limit of 65 g/100 g for A. mellifera down to 50 g/100 g.
• For sucrose the A. mellifera honey standard has a maximum limit of 5 g/100 g. There is a difference between the three Melipona and Trigona a higher maximum limit of 6 g/100 g is suggested, whereas for Scaptotrigona a lower maximum limit of 2 g/100 g is proposed.
• The acidity of stingless bee honey is very high compared with A. mellifera, which is also detected in the flavor. 
• The Ash content and HMF can be kept the same as for A. mellifera, with a maximum of 0.5 g ash/100 g honey for all genera.

Standard for stingless bee honeys, compared with official codex Allimentarius Commision standards for Apis mellifera honey.

Honey Composition	Apis Mellifera	Melipona	Scaptotrigona	Trigona
Sucrose (g/100 g)	min 65.0	min 50.0	min 50.0	min 50.0
Acidity (meq/100 g)	max 5.0	max 6.0	max 2.0	max 6.0
Ash (g/100 g)	max 40.0	max 70.0	max 85.0	max 75.0
HMF (mg/kg)max 5.0	max 0.5	max 5.0	max 0.5	max 0.5
Distase activity (DN)	min 8.0	min 3.0	min 3.0	min 7.0