Finman made the comment earlier in this thread that it's difficult to make a patty which is guaranteed that the bees will take. I think I may have found a simple explanation for why this is.
If you Google "Chapter 5 Nectar Chemistry", you'll find a link at the top of the list to an 800k .pdf file, which is an editor's 'proof' of Chapter 5 from the book 'Nectaries and Nectar', ISBN 978-1-4020-5936-0
It makes for great reading, although it certainly helps if you've got some biochemistry under your belt.
What comes across is just how little knowledge currently exists in regard of the amino acids, proteins, minerals, lipids etc., which can be found within various nectars.
From that text it is clear that there are certain chemicals which act as attractants to some insects and as deterrents to others - in particular, bitterness deterring bees. And notably, some brewer's yeasts *are* bitter. (Holland and Barratt do sell 'de-bittered yeast' - but at a price).
What impressed me most, was just how complex and varied the constituents of nectar can be (let alone pollens !) - and yet we optimistically hope to create a tasty protein supplement by simply mixing one or two ingredients together, whilst hoping for the best.
I think finding an acceptable patty mix could well be a good PhD project for somebody - run something along the lines of how dog foods are (allegedly) tested - you know - putting 12 plates of different food out, and observing which gets the highest 'hit rate'.
LJ
