Date of Award:
Master of Science (MS)
Even though honey is one of the oldest known sweets, there is a general lack of knowledge concerning its chemical and physical properties. This is particularly true of those honeys produced in the intermountain region. Beekeepers of this region have long felt that their product was sweeter than those honeys produced in other sections of the country. This, of course, implies that honey produced in the intermountain area is higher in sugar concentration and lower in percent moisture. The present study was made in order to supply some data concerning honeys of this area.
Rhees, Raymond C., "Physical and Chemical Properties of Utah and Idaho Honeys" (1943). All Graduate Theses and Dissertations. 1793.
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