RAKIM FARKININ BALLARIN BAZI KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2022, Volume: 1 Issue: 1, 1 - 10, 30.12.2022

Yaşar Erdoğan , Sadik Çıvracı

Abstract

Ballı bitkilerin türleri ve yoğunlukları rakıma bağlı olarak değişir. Bu da farklı rakımlardaki kovanlarda üretilen balın miktarının ve fizikokimyasal yapısının değişmesine neden olur. Bu çalışmada Eylül ayının ilk haftasında aynı havza içerisinde, farklı rakımlara yerleştirilmiş bal arısı kolonilerinden bal hasadı gerçekleştirilmiştir. Alınan bal örneklerinin bazı fizikokimyasal özelliklerini belirlemek için standart laboratuvar yöntemleri kullanılmıştır. Bal örneklerinin analizleri sonucunda elde edilen minimum ve maksimum ortalama değerlerden bazıları; nem %15,60 ve %19,70, serbest asitlik 20,10 meq/kg ve 25,90 meq/kg, pH 3,20 ve 4,30, EC 0,20 ve 0,41 mS/cm, früktoz %31 - %45, glikoz %19,70 - %26,60, sakaroz %0,13 %0,19, maltoz %0,86 ile %1,97 arasında değişmiştir.
Farklı yüksekliklerde üretilen balların fizikokimyasal yapılarının istatistiksel olarak birbirinden farklı olduğu tespit edilmiştir. Bu çalışma, yükselti farkının balın miktar ve fizikokimyasal yapısına etkisini belirlemeyi amaçlamaktadır.

Keywords

Balarısı, rakım farkı, bal verimi, kimyasal içerik, Honeybee, altitude difference, honey yield, chemical content

THE EFFECTS OF ALTITUDE DIFFERENCE ON SOME CHEMICAL PROPERTIES OF HONEY

Abstract

The types and densities of honey plants vary with altitude. This causes the amount and physicochemical structure of honey produced in hives at different altitudes to change. In this study, honey was harvested from honey bee colonies located at different altitudes in the same basin in the first week of September. Standard laboratory methods were used to determine some physicochemical properties of honey samples. Some of the minimum and maximum average values obtained as a result of the analysis of honey samples; humidity 15.60% and 19.70%, free acidity 20.10 meq/kg and 25.90 meq/kg, pH 3.20 and 4.30, EC 0.20 and 0.41 mS/cm, fructose % 31 - 45%, glucose 19.70% - 26.60%, sucrose 0.13% 0.19%, maltose 0.86% - 1.97%.
It has been determined that the physicochemical structures of honey produced at different heights are statistically different from each other. This study aims to determine the effect of altitude difference on the amount and physicochemical structure of honey.

Keywords

Balarısı, rakım farkı, bal verimi, kimyasal içerik, Honeybee, altitude difference, honey yield, chemical content

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