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Dave Black

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Dave Black last won the day on July 16 2018

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About Dave Black

  • Rank
    Guard Bee

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  • DECA Holder
    Yes
  • Beekeeping Experience
    Hobby Beekeeper

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    Bay of Plenty

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  1. Dave Black

    Varoa death strips

    Oxalic acid actually.
  2. Dave Black

    Commodity Levy - Voting Now Open

    These reports are published annually on the Forum; have been since 2009.
  3. Dave Black

    Hive setup

    I can't see what the set up has to do with not liking QXs, but put that to one side. Can you explain why you think that bees 'naturally' work downwards?
  4. Dave Black

    Air bubbles in thixotropic Manuka

    NZ is truly a different world. Maybe, but the smell will tell you. More often I find granulated/creamed honey is a great way of concealing a multitude of sins, including fermentation.
  5. Dave Black

    Lactic Acid Staples

    Last I looked EU permits LA and does not require an MRL. I imagine NZ just couldn't be bothered.
  6. Dave Black

    Air bubbles in thixotropic Manuka

    So right @john berrypart of the beauty of manuka (& heather). I refuse to consume the granulated version of either. Stir in more bubbles I say, they're like little aromatic jewels.
  7. Dave Black

    Lactic Acid Staples

    I would say formic and oxalic, lactic would come a distant third.@Philbee is right, try it.
  8. Dave Black

    The Rhubarb Treatment

    @DavyK Probably! I looked it up. Estimates vary, but equally, probably not. Nevertheless, your point is well made.
  9. Dave Black

    The Rhubarb Treatment

    Oxalic acid in rhubarb leaves? 0.5-1.0%, generally something like 0.6-0.7g/100g.
  10. Dave Black

    Lactic Acid Staples

    Same species, note the date of the reference - prior to reclassification. I'm pretty sure all the information will be quite old, lactic acid was quite commonly used but falling out of favour in the mid '90s when I started. However using it in this way hadn't been thought of AFAIK. There were a few reasons it was dropped. I guess the relevant one to think about is the therapeutic index, the ratio between the harm caused to the mite compared with the harm caused to the bee, was quite low. Be cautious if you increase the concentration above 15%. What do you think using a different acid will achieve?
  11. Dave Black

    Herbicide contamination

    Happily the thread is adding to a fine "pretty dodge" tradition. It reminds me of the Six Wise Men of Hindustan parable. Why the phase-out? Politics. If you want the longer answer with holiday reading for homework start a new thread.
  12. Dave Black

    The purpose of feeding Raw Sugar

    Could be, that's the molasses syrup on the outside of the crystals, which is the stuff I'm suspicious of. I heard (from NZ Sugar) all NZ's raw sugar comes from Fuji; I don't know if it's still true. We don't these days do most of the refining at all, just import VLC sugar and do the controlled crystallization at the end. In Britain everything was beet sugar, and raw sugar was different, essentially, coloured white sugar.
  13. Dave Black

    The purpose of feeding Raw Sugar

    Hmm. No, but I know that's what they feel and taste like...
  14. Dave Black

    The purpose of feeding Raw Sugar

    Feeding dry sugar was/is quite a common emergency strategy for helping out a starving or underweight colony in winter if you’re too lazy or disorganized to make candy boards. The rationale is that the bees can’t process a syrup – it’s too cold and damp, and their invertase works very, very slowly. The crystalline sucrose is just dissolved and consumed it seems, water being collected from outside or from condensation inside. I used to buy 1kg bags, cut a cross in one side with a penknife and tip in about 100ml of water. This would bind the sugar so that I could just invert the packet and put it on the top bars or over a feeder hole in the hive cover-board. The other reason for dampening it was that if you didn’t the bees would pick up the loose dry crystals in their mandibles and dump them outside as trash. They didn’t eat it at all. There is a relevant study in the Journal of Apicultural Research, J Simpson, (1964), ‘Dilution by honeybees of solid and liquid food containing sugar’. The only place I’ve ever come across ‘raw’ sugar being used is in New Zealand, and no one has ever been able to tell me why ‘raw’ is used in preference to plain white granulated stuff. Using raw is counter intuitive for me because of the impurities left in it (if it is genuinely ‘raw’). Just as another observation, I have had colonies starve out leaving crystalised oil-seed rape and ivy honeys; dry nodules of sucrose left in the honey cells. Why didn’t they eat that if they use granulated sucrose? The other thing I’m interested in is the honey testing. We are told sucrose is detected in honey from syrup fed pollination units, is it really not being found in dry-fed colonies? Testing honey for sucrose was something no one bothered about in the old days, now tests for adulteration pick it up. As honey has several sugars, glucose, fructose, sucrose, and others, I’m not quite sure quite how sucrose ‘contamination’ is telling us something, but the authorities think it is.
  15. Dave Black

    Pollen Colour Chart

    For protein etc consult the following (all free downloads): Somerville, D. (2001). Nutritional Value of Bee Collected Pollens Somerville, D. (2005). Fat Bees, Skinny Bees. I'm jealous of such skill, but it suggests you might appreciate a related project I'm following; https://3dpollenproject.wixsite.com/main I would like to be a fine arts photographer, but I just take pictures.
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