Products from the beehive theory course

Products from the beehive
1Theoretischer Anfängerkurs FUAL
Andreas Reichart 2016
Honey
juice of sieve tubes
nectaries of the flowers lice
nectar honeydew
Collecting bees
delivery to the hive bees
active drying
passive drying
capping
photosynthesis
food cain
drying
accumulation with salvia
change in composition
bee dancing
needs
food offer
Origin of honey

Raw materilals for the honey
production are nectar and
honeydew
• photosynthesis
The photosynthesis is a metabolism process with which from inorganic
substances like carbon dioxide and water under use of the solar
energy the organic matter glucose as well as oxygen and water
originate.
The photosynthesis is possible by the colouring for chlorophyll of the
plants
The colouring are in the chloroplasten. This are organelles of the plant
cells which seem in big number in particular in leaves and needles.
The substances produced by photosynthesis are altered partly and
transported in the sieve tubes.
honeydew
• sieve tubes
Sieve tubes are in plants in which organic matters are
transported.
One calls the transported liquid sieve tube juice.
Beside other substances are included above all different
sugar.
A main sugar in the sieve tube juice is the saccharose
honeydew
• Nectar (exudates of flowers)
• The nectar glands stand in connection with the sieve
tubes of the plants. Nectar glands are also called
nectaries.
Nectar glands are mostly in the blossom, often in the
receptacle.
If the nectar glands are put on in the blossom of the
plants, we speak of floralen nectar glands or of floralem
nectar.
The nectar glands which will lie beyond the blossom as
extraflorale nectaries or which calls nectar extrafloraler
nectar (e. g. , with the cornflower)

Ingredients of the nectars
sugar solution with varying concentration
5% to 80% sugar content !
in dry substance:
• 95% sugar (Saccharose, Glucose u. Fructose)
• 0,05% aminoacids
• 0,02% bis 0,04% minerals
• smaller quantities from organic acid,
• vitamins and fragrances
Sugar content in nectar
Appel
Heather
Lime
Rape
Dandelion
Rasberry
Cornflower
heather
rape
acacia
lime

Dependence of the sugar
concentration of climatic factors:
temperature: optimale temperature are 10 to 30 °C.
humidity: with raised air humidity the nectar amount is bigger, but the
sugar concentration is smaller.
.
soil condition
daytime and season Strong wind decrease the nectar secretion.
The nectar secretion also depends on the time of day. Maximum secretion
is at the midday and early in the afternoon.
.
Bees prefer nectar with higher sugar contents, e. g. about 50%, and do not
collect nectar if he contains only 5% sugar.
Honeydew
honeydew is the secretion product from the plant sucking insects
(Hemiptera).
These insects (mostly lice) pierce the foliage or other places of the
plant and live by her juice. The taken up juice passes the intestine of
the insect, and this produces the profit as a honeydew droplet.
Most plants are trees, conifers deliver the largest amounts to
honeydew. However, other plants, e. g. , cotton, Lucerne, potatoes
and sunflower can also deliver honeydew.
Honeydew content
Honeydew is a solution of variable sugar concentration (5-60%)
which includes primarily from saccharose, fructose and glucose, and
a little higher sugaring (oligosacharide).
There are also tiny amounts in amino acids, minerals, acids and
vitamins. Moreover, honeydew contains algae and mushrooms.
Some insects produce large amounts of the trisaccharids melezitose
which is only very little dissolvable in water. This so called
melezitose or cement honey can crystallise in the honeycombs.

Sugar in honey
• According to the honey sort the following sugar kinds
appear in different composition
• Fructose 27 to 44 %,
• Glucose 22 to 41 %,
• Saccharose up to 5 %,
• Maltose 4 to 14 %,
• weitere Mehrfachzucker 1 to 14 %.
Gute Imkerliche Praxis für das Ernten eines
Qualitätshonigs
• Verwendung von nur zugelassenen Bienenmedikamenten.
• Keine Verwendung von Antibiotika oder andere Chemikalien, die den Honig belasten.
• Keine Fütterung mit Zucker bis zu mindestens 1 Monat vor der Honigernte.
• Keine Verwendung von übermäßigem Rauch.
• Kein Ernten von Waben mit Brut.
• Nur verdeckelte Waben ernten.
• Wassergehalt im Honig sollte so niedrig wie möglich sein, wenn möglich, tiefer als
17,2%.
• Schleuder und Entdeckelungsgerät ist sauber.
• Frisches und sauberes Wasser ist vorhanden.
• Alle Geräte und Lagergefäße, welche in Kontakt mit dem Honig kommen, sind sauber.
• Maschenweite des Honigsiebs ist größer als 0,2 mm.
• Für eine optimale Trennung von Wachs, Fremdpartikeln und Schaum Honig mehrere
Tage im Tank lagern bevor er in Behälter oder Töpfe abgefüllt wird, Klären!
• Durch Lagerung des Honigs in der Dunkelheit, bei Temperaturen unterhalb 15°C in
luftdichten Behältern und Töpfen, ist der Honig sicher vor Verderb durch
Luftfeuchtigkeit und Fremdgeruch.
Clean room for extraction
of honey!

Quelle: Dr. W.Mühlen
Not like this!!!
Quelle: Dr. W.Mühlen
But like this!
Uncapping with a fork

Uncapping with a knife
Uncapping machine
Uncapping with hot air
dryer

Tangential extractors for 4
frames, ideal for a hobby
beekeeper
Radial extractors with moveble
frame pockets
The honey flows !

Clearing of honey
• Entfernung von kleinsten Wachspartikeln und Schmutzteilchen die das Feinsieb
passieren
• Lufteinschlüsse (Bläschen mit großer Oberfläche) geraten während des
Schleudervorgangs vermehrt in den Honig und binden Proteine, die sich als
„Schaum“ an der Honigoberfläche absetzen
Which parametres influence clearing of honey ?
• Viscosity
• Temperatur
• Water content
• Number of air particles
Clearing of honey
.
Clearing of
honey needs
time. Repeat the
process several
times.
Production of creamy honey
• stir period
– cool down 14°C – 15°C
– homogenise 20-30 min stir
– stir 3 - 4 x / day 5 min.

Botteling of honey
with a electronic balance
28
Theoretischer Anfängerkurs FUAL Andreas Reichart 2016
Fresh bottled (creamy) honey in
the jar
After bottling a
creamy honey
this should be
kept for about 12
hours very
warmly, so that
the air bubbles
can escape from
the honey
Creamy honey in jar
Die Oberfläche des
Honigs soll matt und
möglichst frei von
Luftblasen sein.

Releasing parametres for the
fermentation of honey
• watercontent
• temperatur in the store.
• nummers osmophiler (sugar toleranter) yeastcells in the
honey.
• Water admission during the storage
• Oxyen content in honey (ocer stirred honey)
• condition (liquid - solid)
Pollen/beebread
Fresh collected pollen Beebread, stored pollen
Pollen
• Pollination: Transport of pollen on the stigma of a
blossom
• The pollen or the pollen grain transfers with the
pollination of the blossoming plants the male genome on
the female organ.
• Besides, substantial amounts of pollens from the flower
plants are produced. Every year are put down on 1
hectare approx. 30 kg to 35 kg of pollen.
•
The weight of a pollen grain lies between 0.8 10-9g and
in 1068 10-9g.
Theoretischer Anfängerkurs FUAL
33

• Pollen serves many insects as an exclusive
source for the own care with proteins and to
the production of feed juice for the breeding
of the brood
Pollen trousers include up to 500,000 single
pollens. 1 g contains about 200 "trousers"
and up to 100 million pollens.
Annual need of bee colony 30 to 50 kg.
Structur of a pollen grain
• protoplasten with cell
nucleus.
• Sporoderm consists of
Intine and Exine.
• Exine is build complex
and partly oil and wax
can be adhered.
Different types of pollen
Gunnar Erdtman
1954
keepingbee.com

Nutrition of the bees
• pollen
• protein 5,9%-36%
• lipids 1%-19%
• vitamins/Enzyme
• minerals
karotinoide
flavonoide
• nectar/honeydew
• carbohydrats
• water
• water
Collecting of the pollen
Bee, which transports
beecollected pollen

Storage of the pollens
• Pollen colleting bee strip the trousers in
empty combs near the brood.
• The hive bees break the trousers.
• With saliva and honey, the workers press the
pollen with there head in the comb.
• After the cell is filled to two-third, the bees
cap it with honey (from June).
Use of pollen

Feeding the brood
• 1-3 days old larvae receive a juice from the
hypopharynx gland, which the quee larvae also
receive further up to the pupation (Gelee royal).
• 4-6 days old worker- and drones larvae are fed on a
mixture of honey and pollen.
Brood frame with pollen-
and honey
Adult bees
• Summerbees
Adult bees must eat pollen for serveral days to
develop glands and fat bodies completely. Only
then they become full nurse‘s bees oreven later
contstruction bees.
winterbees
To activetethe hypopharrynx glands after the
winter break they must eat pollen again

Pollen harvest by the
beekeeper
• Most pollen offered in
Luxembourg comes from
Southern Europe (Spain)
• However, a pollen harvest is
also possible here, but requires
a high amout of work.
Pollen trap
In Luxembourg about 250g a day
(In Spanien e.g. 1-2 kg dayly)
Storage of pollen
• Only betwee April and August possible
• dayly collecting the pollen in the tray
• Clean the pollen trousers (beelegs, foreigne objects,
ect.)
• conservtion:
mix with honey
drying of the pollen
put the pollen in the deep-freeze
• Bee collected pollen must stored dry, cool and dark
• Declaration like honey
designation of origin and shelf life

Bee wax
Bees screte beewax
Worker bees of a certain age will secrete beeswax from a series(4
pairs) of glands on their abdomens. They use the wax to form the
walls and caps of the comb
characteristics
consist of about 300 different componentes
melting point at about 65 °C
Bees screte beewax

Candle production
• Roll a foundation
• Candle mould
• Drawing of candles
Wick
53
wick
thickness
Fadenzahl candle diameter in mm
Meter pro
kg
Nr. 0 24 05-15 1290
Nr. 1 28 10-20 1110
Nr. 2 32 15-25 950
Nr. 3 36 20-30 850
Nr. 4 40 25-35 750
Nr. 5 44 30-45 680
Nr. 6 48 35-50 610
Nr. 7 52 40-55 560
Nr. 8 56 45-60 520
Nr. 9 60 50-65 490
Nr. 10 66 55-70 430
Nr. 11 74 55-70 400
Nr. 12 82 65-75 350
Nr. 14 98 70-80 290
The beginning of the wick
must be the at the top of the
candle
Roll a candle
• warm up foundation
about 35-40°C.
• put the wick with the
right direction at one
side of the foundation.
• firmly roll up, ready.

Mould candles
55
Aus Bienenweber
Mould candles
• Wick diameter depends
on the diameter of the
candles.
• Heat the wax on 75°C.
• Cool the mould over
night.
Drawing of candles
57

Drawing of candles
58
Propolis
Propolis
• bees collect propolis at flower buds brich tree, chestnut
tree, oak tree and especially from the polplar tree.
• per colony (Carnica) 100g/season
• 300 ingredianst known
• natural antibiotic of the bees

Characteristics
of the propolis
consistency:
at tempertures higher than 30°C propolis is smooth and
very viscous, under 15°C it is firmly and inflexibly.
aroma:
smells stringly and pleasantly resinous
colour:
strongly according to the origin brown-yellow, brown-
greeen or brownish-red to dark red, depending on the
botanical and geographic origin.
Physical-chemical qualities of the
propolis
• density: 1,11 bis 1,14
• melting point: 80 – 104 °C
• Less soluble in water, even when you cook it.
• Good solubility in ethanol of the low-molecular
substances, with increasing warmth and extraction time,
wax components remain indissoluble.
Function of the propolis in
the bee hive
• desinfection (e.g. floor mat in the entrance of the hive,
mummification of intruder, inhibition of baceria and
viruses)
• isolation, protection (e.g.restrict the entrence and
scratches in the magazin as a protection from draft)
• strengthening of the honeycombs.

Propolis grid
64
Harvest of the propolis
Production of a alcoholic propolis
solution
• propolis
• 70% alcohol
• mineralwater bottels
• tea filter or nylon
stockings

Villmools Merci firs nolauschteren
67

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