## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **Feeding Type** & \multicolumn{2}{c}{**Average Concentration**} & \multicolumn{2}{c}{**Feeding Type**} & \multicolumn{2}{c}{**Average Concentration**} \\  & & **(\(\pm\)sd)** & & & & **(\(\pm\)sd)** & \\ \hline \multirow{4}{*}{Fructose} & Inverted syrup & 22.9 a\({}^{*}\) & \(\pm\)1.5 & & Inverted syrup & 0.06 & \(\pm\)0.3 \\  & Candy paste & 38.0 b\({}^{\text{b}}\) & \(\pm\)1.2 & & Candy paste & & n.d. & \\  & Control & 41.2 c\({}^{\text{c}}\) & \(\pm\)1.3 & & Control & & n.d. & \\  & Sugar syrup & 37.0 b\({}^{\text{b}}\) & \(\pm\)2.7 & & Sugar syrup & & n.d. & \\ \hline \multirow{4}{*}{Glucose} & Inverted syrup & 31.7 a\({}^{\text{a}}\) & \(\pm\)3.0 & & & Inverted syrup & & n.d. & \\  & Candy paste & 34.8 b\({}^{\text{b}}\) & \(\pm\)2.4 & & Candy paste & 1.4 b\({}^{\text{b}}\) & & \(\pm\)1.6 \\  & Control & 39.9 c\({}^{\text{c}}\) & \(\pm\)1.6 & & Control & 0.6 ab\({}^{\text{b}}\) & & \(\pm\)0.6 \\  & Sugar syrup & 33.9 ab\({}^{\text{b}}\) & \(\pm\)3.0 & & Sugar syrup & 3.0 c\({}^{\text{c}}\) & & \(\pm\)1.3 \\ \hline \multirow{4}{*}{Sucrose} & Inverted syrup & \multicolumn{2}{c}{n.d. **} & \multicolumn{2}{c}{} & Inverted syrup & & n.d. & \\  & Candy paste & 3.2 b\({}^{\text{b}}\) & \(\pm\)2.9 & & Candy paste & & n.d. & \\  & Control & 0.6 a\({}^{\text{a}}\) & \(\pm\)1.0 & & Control & 0.3 & & \(\pm\)0.3 \\  & Sugar syrup & 6.2 c\({}^{\text{c}}\) & \(\pm\)4.5 & & Sugar syrup & & n.d. & \\ \hline \multirow{4}{*}{Turanose} & Inverted syrup & 0.1 a\({}^{\text{a}}\) & \(\pm\)0.3 & & & Inverted syrup & 3.7 b\({}^{\text{b}}\) & & \(\pm\)4.5 \\  & Candy paste & 1.3 bc\({}^{\text{c}}\) & \(\pm\)0.8 & & & Candy paste & & n.d. & \\  & Control & 1.5 c\({}^{\text{c}}\) & \(\pm\)0.4 & & Control & & n.d. & \\  & Sugar syrup & 1.2 b\({}^{\text{b}}\) & \(\pm\)0.3 & & Sugar syrup & 0.05 a\({}^{\text{a}}\) & & \(\pm\)0.23 \\ \hline \multirow{4}{*}{Matlulose} & Inverted syrup & \multicolumn{2}{c}{n.d.} & \multicolumn{2}{c}{} & Inverted syrup & & n.d. & \\  & Candy paste & 0.5 bc\({}^{\text{b}}\) & \(\pm\)0.5 & & Candy paste & & n.d. & \\  & Control & 0.7 c\({}^{\text{c}}\) & \(\pm\)0.5 & & Control & & n.d. & \\  & Sugar syrup & 0.3 ab\({}^{\text{b}}\) & \(\pm\)0.5 & & Sugar syrup & & n.d. & \\ \hline \multirow{4}{*}{Matlose} & Inverted syrup & 20.1 a\({}^{\text{a}}\) & \(\pm\)3.4 & & & Inverted syrup & 0.4 & \(\pm\)0.7 \\  & Candy paste & 2.5 b\({}^{\text{b}}\) & \(\pm\)0.6 & & Candy paste & & n.d. & \\  & Control & 2.6 b\({}^{\text{b}}\) & \(\pm\)1.0 & & Control & & n.d. & \\  & Sugar syrup & 2.2 b\({}^{\text{b}}\) & \(\pm\)0.9 & & Sugar syrup & n.d. & \\ \hline \multirow{4}{*}{Trehalose} & Inverted syrup & 0.1 a\({}^{\text{a}}\) & \(\pm\)0.2 & & & Inverted syrup & n.d. & \\  & Candy paste & & n.d. & & Candy paste & & n.d. & \\  & Control & 0.5 b\({}^{\text{b}}\) & \(\pm\)0.8 & & & Control & n.d. & \\  & Sugar syrup & 0.03 a\({}^{\text{a}}\) & \(\pm\)0.1 & & Sugar syrup & & n.d. & \\ \hline \multirow{4}{*}{Isomaltose} & Inverted syrup & 0.4 a\({}^{\text{a}}\) & \(\pm\)0.5 & & & Inverted syrup & n.d. & \\  & Candy paste & & n.d. & & Candy paste & & n.d. & \\  & Control & 0.5 a\({}^{\text{a}}\) & \(\pm\)0.5 & & Maltotetraose & & Control & n.d. & \\  & Sugar syrup & & n.d. & & Sugar syrup & & n.d. & \\ \hline \multirow{4}{*}{Invertase} & Inverted syrup & 32.4 a\({}^{\text{a}}\) & \(\pm\)13.9 & & & & & \\  & Candy paste & 129.9 c\({}^{\text{c}}\) & \(\pm\)17.6 & & & & & \\  & Control & 153.7 c\({}^{\text{c}}\) & \(\pm\)46.4 & & & & & \\  & Sugar syrup & 68.9 b\({}^{\text{b}}\) & \(\pm\)47.2 & & & & & \\ \hline \hline \end{tabular}  
* Different letters in the same column show significant differences among the groups, based on [PERSON]’s multiple range test (a = 0.05). ** n.d.: not detected.  
\end{table} 
Table 3: Average (\(\pm\)sd) concentration of sugars (%) and invertase activity (U kg\({}^{-1}\)) in different honey samples produced after the application of different feeding types.