本帖最后由 jiangchh 于 2021-3-27 23:26 编辑
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声明第一版中文：蜂蜜脱水后，糖浓度随之升高，成熟蜂蜜的吸湿性也加大。蜜蜂用蜂蜡封住装满蜂蜜的巢房，以保护成熟的蜂蜜，至此，当巢房被蜂蜡封上盖时，宣告了蜂蜜成熟过程的结束。由于成熟蜂蜜具有高吸湿性，所以这也是一场成熟与稀释或发酵的赛跑。 ! m$ D# A5 _# R4 @, n# j' x# h6 `
声明第一版英文：As the nectar is dehydrated, the absolute sugar concentration rises,rendering the ripening product increasingly hygroscopic. Bees protect the mature product by sealing off cells filled with honey with a lid of wax.Therefore, the ripening process finishes when capping has already started,suggesting the possibility of a race against honey dilution (and unwanted fermentation)due to the high hygroscopic nature of mature honey (Eyer et al., 2016). * Q" F/ D' ]3 P7 I
声明第二版中文：蜂蜜脱水的时候，糖浓度随之升高，成熟产品的吸湿性也加大， 蜜蜂用蜂蜡封住满溢着蜂蜜的巢房，以保护成熟的蜂蜜。至此， 成熟过程就是在贮存蜂蜜的巢房被蜂蜡封上盖时宣告完成。由于成熟蜂蜜具有高吸湿性，这象是一场与稀释和发酵的赛跑 : N- R2 z; x' Y
声明第二版英文：As thenectar is dehydrated, the absolute sugar concentration rises, rendering the ripening product increasingly hygroscopic. Bees protect the mature product by sealing off cells filled with honey with a lid of wax. Therefore, the ripening process finishes when capping has already started, suggesting the possibility of a race against honey dilution (and unwanted fermentation) due to the high hygroscopic nature of mature honey (Eyer et al., 2016). ; X" k! r/ E- `( B- u/ W+ f }
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9 j5 D' V# U3 a9 D这段话引用的原文：A Look into the Cell: Honey Storage in Honey Bees, Apis mellifera " O: U# y, @2 a5 X% D$ F
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摘要如下： ( q" _4 s9 b* _% u: m
IntroductionSocial insects, incl. honey bees, Apis species, display a complex colonial organisation based on division of labour among nestmates, which in particular applies to the acquisition and storage of food [ 1]. Floral pollen is the main source of protein for the honey bee. Nectar is obtained from flowers and honey-dew is derived from plant-sucking insects [ 2]. These secretions provide the honey bees with the carbohydrates necessary to maintain their metabolism and conduct specific duties within and outside the hive [ 3]. Surplus pollen, nectar and honeydew are stored into the cells of the wax combs built by workers. These stores allow honey bees to overcome dearth periods,when foraging is not possible (e.g. during bad weather spells or overwinter in the temperate regions). If the processes involved in food collection are well described and understood [ 4], those leading to the production and storage of honey are poorly understood.This is paradoxical given the importance of this product for colony survival and for beekeeping and trade. Once brought back to the nest by foragers, carbohydrates are delivered to storer bees, who distribute them to hungry nestmates or process them to produce honey [ 4].This ripening process involves physicochemical transformations of nectar during which sucrose is inversed into two simple sugars (dextrose and levulose) by enzymes originating from the hypopharyngeal glands of workers [ 5, 6].In parallel, water is eliminated to increase sugar concentration [ 5, 6],which is the process we will focus on in this study. The concentration processis driven by active evaporation behaviour by the workers [ 7– 9]and by passive evaporation of cell content under hive conditions [ 5, 10– 12]. Ripening dynamics are affected by various parameters such as colony size, amount of available honeycomb cells, movement and humidity of air within the hive, prevalent climatic conditions and botanical origin that determines the ratios of sugar to water content of nectar [ 5, 11, 13].As a consequence of variable interactions between these factors, ripening duration can vary from 1 to 11 days [ 13, 14]. Our knowledge on honey ripening and storing is derived from qualitative descriptions of worker behaviour [ 7],but measurements of sugar concentration are largely lacking to verify the claims. Moreover, the previous studies designed to investigate these processes prevented further intake of nectar and observations of active ripening [ 10, 11, 13],and thus provide only a fragmentary picture of honey production. Concentration measurements also had a limited resolution because they were performed on the pooled contents of several cells [ 8, 13].More recent studies of carbohydrate storage in honey bee nests used diagnosticradioentomology [ 15, 16],a non-destructive computer tomography based technique allowing measurements of sugar concentration in large numbers of individual cells. With a single snapshot of storage combs, diagnostic radioentomology helped determine whether spatial distribution of storage cells depended on the sugar concentration of their content [ 17, 18]. Here we took advantage of diagnosticradioentomology [ 16, 17, 18]to monitor density patterns and measure sugar concentration in individual cells over time. Our aim is to gain a more comprehensive understanding of carbohydrate storage and ripening processes. We worked under more natural conditions compared to previous studies (e.g. [ 8, 10, 11, 13])by using free-flying colonies in which cell filling and ripening were both performed by the workers. To be able to control food provisioning of the test colonies as well as to mimic natural conditions when foraging occurs on plants secreting nectar of different qualities [ 11, 19– 21],solutions with different sugar concentrations were provided. Based on the observation of cell use, food consumption and density measures of cell content,we determined how sugar concentration and filling status of storage cells changed throughout the ripening process to form honey. We deduced the cell filling and ripening behaviour of workers indirectly from the pattern of content density observed in single cells. We also aimed at testing the hypothesis that cell content relocation is an integral part of ripening process[ 5, 11]. Relocation can only be linked to ripening if the concentration of content removed is lower than that of content deposited subsequently. Another process we lack information on, is the final stages of honey production, i.e. the capping of the cell over the ripe content [ 1].As nectar is concentrated during ripening, it becomes hygroscopic [ 5, 22]and can therefore absorb water from the hive atmosphere, which can lead to its fermentation [ 23, 24].Parallel concentration and capping processes of individual storage cells therefore appear essential for efficient ripening by reducing the absorption surface. To gather evidence towards such a potential race again honey dilution during the capping process, we here test the hypothesis that ripening is still ongoing as the workers seal the cells with wax. For this, we measured sugar concentration during and after the sealing of the honey cells. Our results will help broaden our understanding of a unique hoarding behaviour, which constitutes a central adaptation of honey bees to overcome dearth periods,especially in the temperate regions. 8 x$ _$ ]$ J5 y
To gather evidence towards such a potential race again honey dilution during the capping process, we here test the hypothesis that ripening is still ongoing as the workers seal the cells with wax.6 ^4 S/ e8 U+ F; z+ o
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为了收集证据，证明在封盖过程中蜂蜜可能再次稀释，我们在此测试以下假设：工蜂用蜡密封巢房后，仍在继续成熟。
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