Journal of Nutrition

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Journal of Nutrition Vol. 11 No. 6 June 1936, pp. 511-514
Copyright © 1936 by American Society for Nutrition
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The Potential Alkalinity of Honey: Its Acid-Base Value as a Food

R. E. Lothrop

Carbohydrate Research Division, Bureau of Chemistry and Soils, U. S. Department of Agriculture

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.

Manuscript received 5 February 1936.




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