All translations

Enter a message name below to show all available translations.

Found 2 translations.

Name	Current message text
^h English (en)	Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture, with [[gluconic acid]] formed by the actions of [[glucose oxidase]] as the most prevalent. Minor amounts of other organic acids are present, consisting of [[formic acid\|formic]], [[acetic acid\|acetic]], [[butyric acid\|butyric]], [[citric acid\|citric]], [[lactic acid\|lactic]], [[malic acid\|malic]], [[pyroglutamic acid\|pyroglutamic]], [[propionic acid\|propionic]], [[valeric acid\|valeric]], [[capronic acid\|capronic]], [[palmitic acid\|palmitic]], and [[succinic acid\|succinic]], among many others.
^h Japanese (ja)	有機酸はハチミツ中の酸の大部分を構成し、混合物の0.17〜1.17%を占める。その中で、[[glucose oxidase/ja\|グルコースオキシダーゼ]]の作用によって形成される[[gluconic acid/ja\|グルコン酸]]が最も豊富に存在する。他に少量の有機酸として、[[formic acid/ja/ja\|ギ酸]]、[[acetic acid/ja\|酢酸]]、[[butyric acid/ja\|酪酸]]、[[citric acid/ja/ja\|クエン酸]]、[[lactic acid/ja\|乳酸]]、[[malic acid/ja\|リンゴ酸]]、[[pyroglutamic acid/ja\|ピログルタミン酸]]、[[propionic acid/ja\|プロピオン酸]]、[[valeric acid/ja\|吉草酸]]、[[capronic acid/ja\|カプロン酸]]、[[palmitic acid/ja\|パルミチン酸]]、[[succinic acid/ja\|コハク酸]]など、多数のものが存在する。