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Paper Details

Amylase and starch content in ripening of honey of indigenous hive bee Apis cerana indica

Balasubramanyam, M.V.* and Ramesha, I. **

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Enzymes are an integral part of biological systems and hence play decisive role in the bio-metabolism. The honey ripening mechanism entails physical, chemical, biochemical, physiological, behavioral and ecological factors. The present study emphasized on biochemical aspects of honey ripening in hive honeybee A. cerana indica. Five stages of nectar to honey transformation includes floral nectar (fn), honey crop of foragers (hf), honey crop of house bees (hh), unsealed honey cells (uh) and sealed honey cells (sh). The level of amylase in the floral nectar (fn) and honey crop of foragers (hf) was 0.00ml and 0.58 ml respectively. Further, the level of amylase in honey crop of house bees (hh), and unsealed honey cells (uh) was 0.79 ml and 4.21 ml respectively. Finally the level of amylase was maximal with a value of 16.01 ml. in sealed honey cells (sh). Correspondingly the levels of starch in the floral nectar (fn) and sealed honey cells (sh) were 0.56% and 0.17% respectively. The analysis of variance of amylase activity was significant at P

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