Table 3 A comparison between the theoretical and experimental value of the phase transition point.

From: Active macromolecules of honey form colloidal particles essential for honey antibacterial activity and hydrogen peroxide production

 

Honey

Phase transition point (theoretical value) c

Dilution at Phase transition point 2c

Uncertainty level (%)

Dilution at phase transition (experimental value)

Dark

H76

3.379 ± 0.273

13.6

8.07

16x

H226

3.7629 ± 0.3578

16.0

9.508

16x

H58

3.99998 ± 0.3323

29.2

8.308

32x

H77

4.8672 ± 0.07511

8.9

1.543

16x

H23

3.15211 ± 0.145

24.5

4.6

16x

H220

4.84809

29.9

na

32x

H149

4.6148 ± 0.1121

12.6

2.429

16x

H125

3.65302 ± 0.8858

10.4

24.25

8x

Medium

H96

2.50278 ± 0.6311

5.7

25.22

8x

H207

3.2468 ± 0.5854

9.5

18.03

8x

H99

2.71616 ± 1.05

6.6

38.65

8x

H224

3.35079 ± 0.6782

10.2

20.24

8x

H225

3.00433 ± 0.6788

8.0

22.59

8x

H223

3.03744 ± 0.5916

8.2

19.48

8x

H208

3.2912 ± 0.5425

9.8

16.48

8x

H221

3.66029 ± 0.4262

12.6

na

8x