SUMMARYThe effect of heating honey upon its peroxide accumulation value (inhibine) has been examined. Wide variation in sensitivity to heat was noted among 29 samples, which reduces the utility of the inhibine value as a measure of the heat exposure of honey. Between 55 and 70°C., the half-life of the peroxide accumulation system is a logarithmic function of temperature, with a slope approximately that for honey diastase and invertase. In the samples examined, inhibine shows a sensitivity to heat as great as, or greater than, these two enzymes.