1 00:00:00,000 --> 00:00:04,260 Hello everyone. My name is Dorota Kołodziejczyk. 2 00:00:04,260 --> 00:00:09,960 I am an employee of the Institute of Animal Science and Fisheries at the University of Siedlce. 3 00:00:09,960 --> 00:00:14,660 I have the pleasure of leading the class today. 4 00:00:14,660 --> 00:00:23,560 which will be about bee products, their organoleptic evaluation and processing. 5 00:00:23,720 --> 00:00:30,760 Bee products available on the market must meet specific standards. 6 00:00:30,760 --> 00:00:36,320 which are described in the so-called Polish standard. 7 00:00:36,320 --> 00:00:43,820 It is worth mentioning that the Polish standard is one of the most restrictive standards. 8 00:00:43,820 --> 00:00:48,320 verifying organic apiaries in Europe. 9 00:00:49,080 --> 00:00:55,080 Quality assessments of bee products can be done using various methods. 10 00:00:55,080 --> 00:01:03,080 And here we can distinguish organoleptic, physical, chemical, and serological methods. 11 00:01:03,080 --> 00:01:08,080 Today's class will focus on organoleptic evaluation. 12 00:01:08,840 --> 00:01:17,840 which involves determining the taste, consistency, and smell of bee products 13 00:01:17,840 --> 00:01:24,840 Use senses to summarize in a note. 14 00:01:24,840 --> 00:01:32,840 and compared my observations with the requirements described for this product in the standards. 15 00:01:33,600 --> 00:01:40,600 When assessing the organoleptic properties of honey, we evaluate its consistency. 16 00:01:40,600 --> 00:01:48,600 We assess her by observing the honey dripping from the spoon. 17 00:01:48,600 --> 00:01:55,600 and viewing honey crystals in a smear on a glass slide. 18 00:01:55,600 --> 00:02:00,600 Honey color grading is done based on observations in daylight. 19 00:02:01,360 --> 00:02:05,360 watching a sample of honey under the light. 20 00:02:05,360 --> 00:02:17,360 We evaluate the scent of honey by sniffing slightly warmed honey. 21 00:02:17,360 --> 00:02:20,360 and possibly rubbed on a glass object. 22 00:02:20,360 --> 00:02:25,360 When it comes to taste, honey must be tasted. 23 00:02:26,120 --> 00:02:34,120 After tasting each honey sample, rinse your mouth with water and write down your observation. 24 00:02:34,120 --> 00:02:39,120 Organoleptic assessment of wax is carried out in the following way, 25 00:02:39,120 --> 00:02:46,120 that the consistency of wax is evaluated by pressing a sample of wax 26 00:02:46,120 --> 00:02:54,120 using a pencil, or by molding wax with your fingers. 27 00:02:54,880 --> 00:03:02,880 Wax is plastic when a depression forms upon pressing with a pencil. 28 00:03:02,880 --> 00:03:09,880 It can also be shaped by pressing with your fingers and does not stick. 29 00:03:09,880 --> 00:03:16,880 The wax colors are made in a similar way to honey colors in daylight. 30 00:03:17,640 --> 00:03:29,640 The scent of wax is achieved by melting the wax and sniffing such freshly melted wax. 31 00:03:29,640 --> 00:03:32,640 before it solidifies. 32 00:03:32,640 --> 00:03:37,640 Results and observations are compared similarly to honey. 33 00:03:37,640 --> 00:03:41,640 With the requirements specified in the Polish honey standard. 34 00:03:42,400 --> 00:03:50,400 We can observe the shape and color of the stamens or pollen. 35 00:03:50,400 --> 00:03:54,400 In daylight. 36 00:03:54,400 --> 00:04:01,400 The scent is evaluated immediately after opening the package containing the pollen. 37 00:04:01,400 --> 00:04:08,400 flowery, whereas when it comes to taste, we determine it through tasting the pollen. 38 00:04:09,160 --> 00:04:15,160 The organoleptic evaluation of propolis is similar to that of bee glue. 39 00:04:15,160 --> 00:04:22,160 Checking consistency, we hold propolis in our fingers and observe. 40 00:04:22,160 --> 00:04:27,160 whether after a short time, when the temperature rises slightly, 41 00:04:27,160 --> 00:04:30,160 Bee kit can be kneaded. 42 00:04:30,160 --> 00:04:35,160 As for the color, colors are best seen in good natural daylight. 43 00:04:35,920 --> 00:04:42,920 The scent is evaluated, like in the case of haylage, immediately after opening the package. 44 00:04:42,920 --> 00:04:53,920 All results are compared to the requirements described in the standards for this bee product. 45 00:04:55,920 --> 00:05:03,920 The next task in class is to perform organoleptic evaluation of selected honeys. 46 00:05:04,680 --> 00:05:09,680 Based on selected samples, 47 00:05:11,680 --> 00:05:20,680 After tasting and previously described in the ways of defining assessment. 48 00:05:22,680 --> 00:05:33,680 We fill in the table specifying the color, taste, and aroma of a particular variety of honey. 49 00:05:34,680 --> 00:05:42,680 The next task will be to make a wax candle, 50 00:05:42,680 --> 00:05:46,680 Either by rolling or pouring method. 51 00:05:46,680 --> 00:05:52,680 Candle rolling involves having a sheet of wax ready, 52 00:05:52,680 --> 00:05:58,680 we trim the sheet according to preferences, 53 00:05:59,440 --> 00:06:05,440 we lay the knot along the edge and roll it up evenly, 54 00:06:05,440 --> 00:06:11,440 Gently press while rolling up. 55 00:06:11,440 --> 00:06:18,440 The better we press the rolls, the stiffer our candle will be. 56 00:06:18,440 --> 00:06:27,440 The pouring method involves melting waxes in a water bath and pouring them into a mold. 57 00:06:29,440 --> 00:06:34,440 If the form is a vessel made of plastic or metal, 58 00:06:34,440 --> 00:06:41,440 It is recommended to wash the inner walls with a solvent or dishwashing liquid beforehand. 59 00:06:41,440 --> 00:06:48,440 Do not forget to place the knot inside the form. 60 00:06:50,440 --> 00:06:53,440 Thank you very much for your attention.