Mead Lovers Digest #0064

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

 

Mead Lover's Digest #64                     Mon 04 January 1993 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Digest Coordinator Special Message: 

 
    There was a glitch while I was gone -- sorry the digest went quiet 
    for a while.  All should be well now, I'm sending out this digest in 
    the middle of the day to get rid of the backlog over the holidays. 
    The articles submitted today will go out in tonight's regular digest. 

 
Contents: 
  honey proteins ("Daniel F McConnell") 
  RE: Mead Lover's Digest #63 (December 26, 1992) (Joe Kazura) 
  Saffron? (Mark. Gooley) 

 
Send articles for submission to the digest to mead-lovers@nsa.hp.com 
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com 

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Date: 24 Dec 1992 11:11:46 -0500 
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu> 
Subject: honey proteins 

                       Subject:                               Time:11:02 AM 
  OFFICE MEMO          honey proteins                         Date:12/24/92 
Dick Dunn writes: 
>but I don't know how much protein there is to be settled out (if any!). 

I am currently looking into this question in depth and will report my findings 
in the digest.  Honey contains many proteins not only amlyase and albumin.  
Concentrations vary by source.  Many of the articles that I have found are in 
German, Russian and Polish.  Apparently little research has been done in the 
US.  I can read German, and have a translator for Russian, but Polish is a 
serious problem for me.  Can anyone out there translate Scientific Polish?  
Here is a partial reference list: 

Marshall T  Williams KM   
Electrophoresis of honey: characterization of trace proteins from a 
  complex biological matrix by silver staining. 
Anal Biochem 1987 Dec;167(2):301-3 

TSchlettwein-Gsell D  Mommsen-Straub S   
Spurenelemente in Lebensmitteln. VI. Kupfer. 
Int J Vitam Nutr Res 1971;41(4):554-82  (Published in German) 

Gensitskii IP   
O fermentativnom gidrolize sakharozy v pehelinom mede. 
Vopr Pitan 1968 May-Jun;27(3):90-1  (Published in Russian) 

Hotzel D   
[Die Bewertung "naturlicher" Sussungsmittel, insbesondere eingedickte 
  Obstsafte, Sirupe und Honig. 
Z Ernahrungswiss 1990;29 Suppl 1:53-61  (Published in German) 

Andrelowicz A  Kotlarek J   
[Evaluation of honey based on albumineous and iodine precipitate] 
Przyczynek do oceny miodow na podstawie stratu bialkowo-jodowego. 
Rocz Panstw Zakl Hig 1970;21(2):219-20  (Published in Polish) 

Bergner KG  Diemair S   
[Proteins in honey. II. Gel-chromatography, enzymatic acitivity and 
  origin of honey-proteins (author's transl)] 
Proteine des Bienenhonigs. II. Gelchromatographie, enzymatische 
  Aktivitat und Herkunft von Bienenhonig-Proteinen 
Z Lebensm Unters Forsch 1975 Feb 7;157(1):7-13  (Published in German) 

Bergner KG  Diemair S   
[Proteins in honey. I. Separation and concentration of proteins in 
  honey (author's transl)] 
Proteine des Bienenhonigs. I. Abtrennung und Konzentrierung der 
  Proteine des Honigs 
Z Lebensm Unters Forsch 1975 Feb 7;157(1):1-6  (Published in German) 

Stadelmeier M  Bergner KG   
[Proteins of bee honey. VI. Isoelectric focusing of amylase in 
  various kinds of honey] 
Proteine des Bienenhonigs. VI. Isoelektrische Focussierung der 
  Amylase verschiedener Honigsorten. 
Z Lebensm Unters Forsch 1986 Jan;182(1):25-8  (Published in German) 

 
Happy Holidays 

DanMcC 
      Every great oak was once a nut that stood its ground-Anon 

 

 

 
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Date:    Mon, 28 Dec 1992 9:35:48 -0500 (EST) 
From: JK_APPLEREP@UNHH.UNH.EDU (Joe Kazura) 
Subject: RE: Mead Lover's Digest #63 (December 26, 1992) 

 
I had posted a few (2) issues back, asking about what yeasties would eat... 

Will they go after the pulp of fruits (et al) or just the sweet juice? 

I know humans can't digest the fiber, but microbes sometime can. 

This all boils down to the fact that I just got a juicer and it pruduces great 
PUR juice and lots of fresh smelling pulp... 

^- PURE 

Do I want to use both the pulp and juice or just the juice? 

Thanks, 

Joe Kazura 

Happy Holidays - Don't drink and drive! 

 
------------------------------ 

Date: Sat, 2 Jan 93 15:22:26 MST 
From: Mark. Gooley <mgooley@advtech.uswest.com> 
Subject: Saffron? 

I believe that saffron is an ingredient of Chartreuse.  Anyone know of its 
use in mead, a suggested amount, time to add it, etc.? 

Certainly expensive, but perhaps not insanely so if not much is needed. 

Mark. 

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End of Mead Lover's Digest 
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