The Study of Physico-Chemical Properties of Honey Various Districts of Maku Free Zone

Honey as a good food for one's health is considered by beneficial medicinal properties. According to the physicochemical properties of honey in each region depending on the type of plants in that area is different, so it is important to recognize percent of its ingredients. This study aimed to determine the physical and chemical parameters of honey from the apiary of 30 samples of ten districts of Maku in West Azerbaijan Province in 1393. After transferring the samples to the chemical food laboratory of Islamic Azad University, prepare them to perform experiments such as the determination of moisture content, dry matter, ash, pH, acidity, density and viscosity. The average pH 4.042, ash 0.0562, 88/83% solids, acidity 22.6 meq/kg, density 1.303 gr/cm3 and viscosity 828 cp were obtained. The average of moisture content is 16/12% and the moisture of all samples is below twenty. All samples were free of commercial glucose. Of the ten areas studied, six samples showed diastase activity.