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	<title>eivinds bier &#187; krystallisering</title>
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	<description>en birøkters dagbok</description>
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		<title>Ny runde med maursyre</title>
		<link>http://bieblog.morkland.org/archives/207</link>
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		<pubDate>Sun, 05 Oct 2008 19:14:34 +0000</pubDate>
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				<category><![CDATA[Bigården min]]></category>
		<category><![CDATA[krystallisering]]></category>
		<category><![CDATA[maursyre]]></category>
		<category><![CDATA[varroa]]></category>

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		<description><![CDATA[I går (lørdag) ble det en ny tur til bigården for en ny runde med maursre mot varroa. Det var ikke så mye nedfall i den vanlige kuba, men der har jeg vært flink med droneutskjæring hele sommeren.  Det var &#8230; <a href="http://bieblog.morkland.org/archives/207">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Røring</title>
		<link>http://bieblog.morkland.org/archives/159</link>
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		<pubDate>Sat, 30 Aug 2008 10:00:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Diverse]]></category>
		<category><![CDATA[honning]]></category>
		<category><![CDATA[krystallisering]]></category>
		<category><![CDATA[podehonning]]></category>
		<category><![CDATA[røring]]></category>

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		<description><![CDATA[Dersom man ikke rører i honningen etter slynging, vil den grovkrystallisere seg og få en sukret konsistens. Det er fordi blandingen av sukrose og glukose fra nektaren i den norske floraen er i et forhold hvor dette skjer. Fra andre &#8230; <a href="http://bieblog.morkland.org/archives/159">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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