Exposing Fake Honey Using Carbon-13

Reactions July 3, 2025
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“Pretty much correct, occasionally entertaining.” — @ronaldgarrison8478 Reactions breaks things down to the molecular level to show you the chemical reactions that shape our world. And we don’t stop until we’re satisfied … or someone almost sets their basement on fire. The Reactions team is Alex Dainis, Kerri Jansen, Matthew Radcliff, Elaine Seward, Andrew Sobey, Janali Thompson, Darren Weaver and George Zaidan. Contact George: [email protected] Produced by the American Chemical Society (ACS), a chemistry-focused scientific organization and publisher. The fine print: The views expressed in these videos do not necessarily reflect the views or policies of ACS or its members.

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There’s been an increase of manufacturers cutting honey with corn syrup or cane sugar. This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys to see if they contain pure honey or have been adulterated. Criminal Podcast: https://thisiscriminal.com/episode-281-big-fish-8-16-2024/ Producers: Andrew Sobey Elaine Seward Darren Weaver Writer: Alex Dainis, PhD Host: Alex Dainis, PhD Executive Producer: Matthew Radcliff Scientific Consultants: Bobby Nakamoto, PhD Jennifer Cotton, PhD Brianne Raccor, PhD Michelle Boucher, PhD Anne Hylden, MS Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2025 American Chemical Society. All rights reserved. Sources: https://www.mdpi.com/2304-8158/9/11/1538 https://theweek.com/culture-life/food-drink/the-sticky-issue-of-honey-fraud https://www.sciencedirect.com/science/article/abs/pii/S0924224416302771 https://www.mt.com/gb/en/home/perm-lp/product-organizations/ana/brix-meters.html#:~:text=Brix%20is%20a%20measure%20of,in%20100%20grams%20of%20solution https://www.sciencedirect.com/science/article/abs/pii/S0308814619305308#:~:text=The%20 sugars%20in%20 honey%20are,are%20given%20in%20Section%202.3 https://pubs.acs.org/doi/abs/10.1021/jf102940s https://op.europa.eu/en/publication-detail/-/publication/330ee93f-c9fc-11ed-a05c-01aa75ed71a1/language-en

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