A jar of honey, shown with a wooden honey dipper and scones

A capped frame of honeycomb

A honey bee on calyx of goldenrod

Honey is a sweet and viscous fluid produced by honey bees (and some other species^[1]), and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.^[2] Honey is a sweet and viscous fluid produced by bees and other insects from the nectar of flowers Honey may also mean: Honey A honey - a soft entertaining story in a newspaper designed to attract interest on a page Honey (movie) a 2003 movie starring Jessica Alba Honey (2004 movie... This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... For other uses, see Wood (disambiguation). ... Scones with honey. ... Honey in capped cells on frame Taken by user:shoefly 2004 File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Honey in capped cells on frame Taken by user:shoefly 2004 File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... For other uses, see Honeycomb (disambiguation). ... Image File history File links Bee_on_-calyx_935. ... Image File history File links Bee_on_-calyx_935. ... The honeybee is a colonial insect that is often maintained, fed, and transported by farmers. ... Species See text. ... Viscosity is a measure of the resistance of a fluid to deformation under shear stress. ... The honeybee is a colonial insect that is often maintained, fed, and transported by farmers. ... Nectar of camellia Nectar, in botany, is a sugar-rich liquid produced by the flowers of plants in order to attract pollinating animals. ... For other uses, see Flower (disambiguation). ... It has been suggested that this article or section be merged with Sugar substitute. ... The honeybee is a colonial insect that is often maintained, fed, and transported by farmers. ...

Honey has a similar composition to granulated sugar (50% fructose and 44% glucose) and approximately the same relative sweetness (97% of the sweetness of sucrose). ^{[3] [4]} Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. ^[3] Flash point N/A Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... Fructose (also levulose or laevulose) is a simple reducing sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... For other uses, see Sweetness (disambiguation). ...

Most micro-organisms do not grow in honey because of its low water activity of 0.6.^[5] However, it is important to note that honey frequently contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death^[6] (see Precautions below). Water activity or aw is the relative availability of water in a substance. ... An endospore is a dormant, tough, non-reproductive structure produced by a small number of bacteria from the Firmicute family. ... Binomial name van Ermengem, 1896 Clostridium botulinum is a bacterium that produces the toxin botulin, the causative agent in botulism. ...

The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey.^[7] Because bees carry an electrostatic charge, and can attract other particles, the same techniques of melissopalynology can be used in area environmental studies of radioactive particles, dust, or particulate pollution.^[8][9] SEM image of pollen grains from a variety of common plants: sunflower (Helianthus annuus), morning glory (Ipomoea purpurea), prairie hollyhock (Sidalcea malviflora), oriental lily (Lilium auratum), evening primrose (Oenothera fruticosa), and castor bean (Ricinus communis). ... This article or section is in need of attention from an expert on the subject. ... Melissopalynology is the study of honey and any pollen contained therein. ... Electric charge is a fundamental conserved property of some subatomic particles, which determines their electromagnetic interactions. ... Radioactive decay is the process in which an unstable atomic nucleus loses energy by emitting radiation in the form of particles or electromagnetic waves. ... Look up dust in Wiktionary, the free dictionary. ... Air pollution Pollution is the introduction of pollutants (whether chemical substances, or energy such as noise, heat, or light) into the environment to such a point that its effects become harmful to human health, other living organisms, or the environment. ...

A main effect of bees collecting nectar to make honey is pollination, which is crucial for flowering plants.^[10] Carpenter bee with pollen collected from Night-blooming cereus Pollination is an important step in the reproduction of seed plants: the transfer of pollen grains (containing the male gametes, sperm) to the plant carpel of flowering plants, the structure that contains the ovule (which in turn houses the female gamete... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants or angiosperms are the most widespread group of land plants. ...

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to give the bees supplementary nutrition.^[11]

Honey formation

Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy.^[12] By contriving for the bee swarm to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens, and some 20,000 to 40,000 worker bees.^[13] The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. , bees release Nasonov pheromones. These enable other bees to find their way to the site by smell.^[14] Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive.^[14] In the hive the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested.^[15] It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment.^[12] After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb which enhances evaporation of much of the water from the nectar.^[12] The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.^[12] A swarm about to land Swarming is the natural means of reproduction of honey bee colonies (considering the colony as the organism rather than individual bees which cannot survive alone), including the domesticated Western honey bee. ... The term Beehive can refer to several different things: Beehive (beekeeping) is a human-provided structure in which bees are induced to live and raise their young. ... Dogs and sheep were among the first animals to be domesticated. ... For the Queen bee in clique & social groups, see Clique Peanut-like queen brood cells extend outward and downward from the broodcomb. ... Drone Drones are male honey bees. ... A worker bee is a female honeybee which performs certain tasks in support of a bee hive. ... Fanning honeybee exposes Nasonov gland (white-at tip of abdomen) releasing pheromone to entice swarm into an empty hive Nasanov pheromone is released by worker bees to orient returning forager bees back to the colony. ... Fanning honeybee exposes Nasonov gland (white-at tip of abdomen) releasing pheromone to entice swarm into an empty hive A pheromone (from Greek φέρω phero to bear + ‘ορμόνη hormone) is a chemical that triggers a natural behavioral response in another member of the same species. ... Regurgitation is the controlled flow of stomach contents back into the oesophagus and mouth. ... For other uses, see Honeycomb (disambiguation). ... Vaporization redirects here. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Fermentation. ... A commercial beekeeper working in an apiary. ...

Nutrition

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),^[3] making it similar to the synthetically produced inverted sugar syrup which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.^[3] Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ... Niacin, also known as nicotinic acid or vitamin B3, is a water-soluble vitamin whose derivatives such as NADH, NAD, NAD+, and NADP play essential roles in energy metabolism in the living cell and DNA repair. ... Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). ... Pyridoxine Pyridoxal phosphate Vitamin B6 is a water-soluble vitamin. ... Folic acid (the anion form is called folate) is a B-complex vitamin (once called vitamin M) that is important in preventing neural tube defects (NTDs) in the developing human fetus. ... This article is about the nutrient. ... For other uses, see Calcium (disambiguation). ... Fe redirects here. ... Introduction Magnesium is an essential element in biological systems. ... General Name, symbol, number phosphorus, P, 15 Chemical series nonmetals Group, period, block 15, 3, p Appearance waxy white/ red/ black/ colorless Standard atomic weight 30. ... General Name, symbol, number potassium, K, 19 Chemical series alkali metals Group, period, block 1, 4, s Appearance silvery white Standard atomic weight 39. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... General Name, symbol, number zinc, Zn, 30 Chemical series transition metals Group, period, block 12, 4, d Appearance bluish pale gray Standard atomic weight 65. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... Fructose (also levulose or laevulose) is a simple reducing sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose molecule into one glucose and one fructose molecule. ... Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. ... Flash point N/A Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... Polysaccharides (sometimes called glycans) are relatively complex carbohydrates. ...

Honey contains trace amounts of several vitamins and minerals^[16]. As with all nutritive sweeteners, honey is mostly sugars and is not a significant source of vitamins or minerals.^[17] Retinol (Vitamin A) Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body [1]. The term vitamin does not encompass other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids. ... Minerals are natural compounds formed through geological processes. ...

Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.^[18][19] An antioxidant is a chemical that prevents the oxidation of other chemicals. ... Chrysin is a naturally occurring isoflavone chemically extracted from the blue passion flower (Passiflora caerulea). ... The antioxidant pinobanksin is a bioflavonoid (specifically a dihydroflavonol) that inhibits peroxidation of low density lipoprotein and it has electron donor properties reducing alpha-tocopherol radicals. ... This article is about the nutrient. ... RNA expression pattern Orthologs Human Mouse Entrez Ensembl Uniprot Refseq Location Pubmed search Catalase is a common enzyme found in nearly all living organisms. ... // Pinocembrin is an antioxidant found in honey. ...

The specific composition of any batch of honey will depend largely on the mix of flowers available to the bees that produced the honey.^[17]

Honey has a density of about 1.36 kg/liter (36% denser than water).^[20] For other uses, see Density (disambiguation). ... Kg redirects here. ... The liter (spelled liter in American English and litre in Commonwealth English) is a unit of volume. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ...

Typical honey analysis^[17]

• Fructose: 38.0%
• Glucose: 31.0%
• Sucrose: 1.0%
• Water: 17.0%
• Other sugars: 9.0% (maltose, melezitose)
• Ash: 0.17%
• Other: 3.38%

The analysis of the sugar content of honey is used for detecting adulteration.^{[citation needed]} Fructose (also levulose or laevulose) is a simple reducing sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Flash point N/A Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. ... Melezitose, also spelled melicitose, is a nonreducing trisaccharide sugar that can be extracted from the juices of various trees, including the larch and the Douglas-fir, or from honey made from such exudations. ... One of the components in the proximate analysis of biological materials, consisting mainly of carbonates and bicarbonates of metals. ... Adulterants are chemical impurities or substances that by law do not belong in a food or pesticide. ...

Types of honey

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Image File history File links This is a lossless scalable vector image. ...

Blended

Most commercially available honey is blended, meaning that it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.^[21]

Polyfloral

Polyfloral honey is derived from the nectar of many types of flowers.^[22]

Monofloral

Main article: Monofloral honey

Different monofloral honeys have a distinctive flavor and colour due to differences between their principal nectar sources. Beekeepers keep monofloral beehives in an area where the bees have access to only one type of flower, because of that flower's properties. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types. Typical examples of monofloral or varietal honeys are "orange blossom", "sage", "eucalyptus", "tupelo", "manuka", "buckwheat", "sourwood", and "clover". Monofloral honey is a type of honey which has a high value in the marketplace because it has a distictive flavor or other attribute due to its being predominately from the nectar of one plant species. ... -- see Discussion -- // Northern nectar sources for honeybees The nectar source in a given area depends on the type of vegetation present and the length of their bloom period. ...

Honeydew honey

Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Bees collecting this resource have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers. Honeydew is a sugar-rich sticky substance secreted by aphids and some scale insects as they feed on plant sap. ... Families There are 10 families: Anoeciidae Aphididae Drepanosiphidae Greenideidae Hormaphididae Lachnidae Mindaridae Pemphigidae Phloeomyzidae Thelaxidae Aphids, also known as greenfly or plant lice, are minute plant-feeding insects. ...

Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria. Honeydew honey is popular in some areas, but in many areas beekeepers have difficulty selling the stronger flavored product. A map of Germany, showing the Black Forest in red. ...

Honeydew honey has a much larger proportion of indigestibles than light floral honeys, which can cause dysentery, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Common diseases, parasites, pests, and ailments of the honey bee include: // Varroa mite on a honey bee larva Main articles: Varroa destructor Varroa destructor and Varroa jacobsoni are parasitic mites that feed off the bodily fluids of adult, pupal and larval bees. ...

Honey processing

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• Comb honey Honey sold still in the original bees' wax comb. Comb honey was once packaged by installing a wooden framework in special honey supers, but this labor intensive method is being replaced by plastic rings or cartridges. With the new approach, a clear cover is usually fitted onto the cartridge after removal from the hive so customers can see the product.^{[citation needed]}
• Certified Organic Honey, according to TheOrganicReport.com, organic honey is quite scarce to find because most beekeepers "routinely use sulfa compounds and antibiotics to control bee diseases, carbolic acid to remove honey from the hive, and calcium cyanide to kill colonies before extracting the honey, not to mention that conventional honeybees gather nectar from plants that have been sprayed with pesticides." http://www.theorganicreport.com/pages/461_organic_honey.cfm
• Raw honey Honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat above 120 °F. Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever (see Medical Applications below).
• Chunk honey or Cut-comb honey Honey packed in widemouth containers consisting of one or more pieces of comb honey surrounded by extracted liquid honey.
• Strained honey or Honey which has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or valuable enzymes. Preferred by the health food trade — it may have a cloudy appearance due to the included pollen, and it also tends to crystallize more quickly than ultrafiltered honey.^{[citation needed]}
• Ultrafiltered honey Honey processed by very fine filtration under high pressure to remove all extraneous solids and pollen grains. The process typically heats honey to 150-170 °F to more easily pass through the fine filter. Ultrafiltered honey is very clear and has a longer shelf life, because it crystallizes more slowly due to the high temperatures breaking down any sugar seed crystals, making it preferred by the supermarket trade. Ultrafiltration eliminates nutritionally valuable enzymes, such as diastase and invertase.^{[citation needed]}
• Heat-Treated honey Heat-treatment after extraction reduces the moisture level and destroys yeast cells. Heating liquefies crystals in the honey, too. Heat-exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. The heat also affects sensory qualities and reduces the freshness. Heat processing can darken the natural honey color (browning), too. [3]
• Ultrasonicated honey Ultrasonication is a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Yeast cells that survive sonication generally lose their ability to grow. This reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibit further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures of approx. 35 °C and can reduce liquefaction time to less than 30 seconds.[4]

Comb honey is produced by honeybees in a hive. ... Honey supers are parts of a beehive, which are used to collect honey. ... Allergy is an abnormal reaction to a substance foreign to the body that is acquired, predictable and rapid. ... For the play, see Hay Fever. ... For other uses, see Honey (disambiguation). ... Propolis is a wax-like resinous substance collected by honey bees from tree buds or other botanical sources and used as cement and to seal cracks or open spaces in the hive. ...

Other descriptions

• Churned honey or creamed honey See whipped honey.
• Crystallized honey Honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey."
• Honey fondant See whipped honey.
• Organic honey is honey produced, processed, and packaged in accordance with national regulations, and certified as such by some government body or an independent organic farming certification organization. For example, in the United Kingdom, the standard covers not only the origin of bees, but also the siting of the apiaries. These must be on land that is certified as organic, and within a radius of 4 miles from the apiary site, nectar and pollen sources must consist essentially of organic crops or uncultivated areas.[5]
• Set honey All honey will eventually set or granulate and this process can be reversed by gently warming the honey to remelt it. Some honeys set naturally with large granules and taste a little like granulated sugar in honey. Others set like royal icing — very hard and unspreadable. To overcome this problem beekeepers will mix in a small amount of fine-grained honey before it sets and then gently stir the honey to fix the setting prematurely, before it becomes hard, thereby producing a "soft set" honey.
• Spun honey See whipped honey.

Honey processed, by controlled crystallization, to a smooth spreadable consistency. ... Honey processed, by controlled crystallization, to a smooth spreadable consistency. ... Royal Icing is a hard white icing, made from softly beaten egg whites, icing sugar, and sometimes lemon juice. ... Honey processed, by controlled crystallization, to a smooth spreadable consistency. ...

Honey preservation

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Due to its unique composition and the complex processing of nectar by the bees which changes its chemical properties, honey is suitable for long term preservation and is easily assimilated even after long conservation. History knows examples of honey preservation for decades, and even centuries. "...small residues of edible honey have even been found in the pharaoh's tombs…"^[23]

A number of special prerequisites are, however, necessary to achieve the conservation periods of this order. These might include sealing the product in vessels of chosen material, kept in a favorable environment of specific humidity, temperature etc. An example of natural sealing of the honey with wax by the bees in little separated honey comb cells could be taken for reference.

When conventional preservation methods are applied, it is not recommended to preserve the honey for longer than 2 (maximum 3) years. As honey has a strong tendency to absorb outside smells, it is advisable to keep it in clean, hermetically sealed vessels. It is also advisable to keep it in darkened (not lucid) vessels, or in dark store-places. When honey remains in direct sunlight for about one day its lysozyme (an antibacterial albuminous enzyme) is destroyed.^{[citation needed]} Honey should also be protected from oxygen inflow, which brings about accelerated crystallization. Optimal preservation temperature is +4 – 10 °C. The store-place should be dark and dry, preventing the honey from absorbing any moisture. If excessive moisture is soaked up by the honey, it might start fermenting. "Bee honey can absorb the moisture from the air, therefore it might ferment in a damp place"^[24]

"Exposure to fresh air brings about the soaking up of external smells, oxygen and moisture, which cause fundamental chemical change of the product—decay of valuable amino acids, vitamins, enzymes and "antibiotics". The light has a similar influence."^[25]

Acacia honey is known to be more resistant to crystallization. "The acacia honey would not crystallize (as quick as other types)…"^[26]

Due to the above reasons (high tendency to absorb outside smells and moisture) it is not advisable to preserve honey uncovered in a fridge, especially together with other foods and products.

Honey is considered to gradually become toxic when preserved in metal containers. "Honey must not be preserved in metal containers, because the acids contained in its structure may cause oxidation. This leads to increased content of heavy metals in honey and decreases the amount of valuable healthy ingredients. Such a honey may cause obnoxious sensations in the stomach and even bring about a poisoning…"^[27] It used to be preserved in ceramic and wooden containers in ancient times. Glass bottles are recommended nowadays. "The wooden vessels of coniferous wood are not suitable for honey preservation (honey soaks up the coniferous smell in such vessels). In the oak wood vessels honey grows black."^[28]

Traditionally honey was preserved in deep cellars, but not together with wine or other products. It is considered even more sensitive to the store-place conditions than the best wines.

Honey should not be heated above 40°С (104°F) ^[29]. See also ^[30].

"The best honey is in the uncut honey combs. After being pumped out from there it is very vulnerable, and the main losses of quality take place during preservation and distribution. Heating up to 37°С causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°С destroys the invertase—the main bee enzyme, thanks to which the nectar becomes honey; heating up to 50°С turns the honey into caramel (the most valuable honey sugars become analogous to synthetic sugar). Generally any larger temperature fluctuation (10°С is ideal for preservation of ripe honey) causes decay."^[31]

Distinguishing quality honey

The high quality natural honey can be distinguished by its fragrance and taste. The best period to stock up on honey is in summer, when it is being collected in large quantities^{[citation needed]}. The ripe, freshly collected, high quality honey at 20°C (68°F) flows from the knife in a straight squirt, without breaking into separate drops. After falling down the honey should form a clear hillock. A saying goes: “the honey rustles and glues like viscose”. The ripe honey is being collected from the sealed honey combs, therefore it should always be of high quality^{[citation needed]}.

The honey should not lay down in layers. If this is a case, it indicates the excessive humidity (over 20%) of the product, and such a honey would not be suitable for long term preservation.

A fluffy thin layer on the surface of the honey (like a white foam), or marble-coloured and white spots in crystallized honey at the wallsides of the bottle are caused by filling of liquid honey with subsequent sealing—the air bubbles are surfacing and part of them is concentrated at the wallsides. This is an indication of a high quality honey, which was filled without pasteurization (heating).

If the honey is transparent, burning with amber-like colours, then (unless it is very fresh) it has most likely been heated and is of little value. Transparent and reluctant to thicken honey can also indicate its being a result of feeding the bees with sugar syrup or even sugar itself, which is bad both for the bees and for the honey they produce, as naturally they are supposed to feed on flower nectar.

A true honey that is at least one month old is usually of demure (not translucent) colours.

Honey in history, culture, and folklore

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In many cultures, honey has associations that go far beyond its use as a food. In language and literature, religion, and folk belief, honey is frequently a symbol or talisman for sweetness of every kind.

Honey comb

Honey Comb Taken by fir0002 File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Honey Comb Taken by fir0002 File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Honeycomb on a Langstroth frame A honeycomb is a mass of hexagonal wax cells built by honeybees in their nests to contain their larvae and stores of honey and pollen. ...

Honey collection

Honey collection by humans is an ancient activity. Bee Wilson (2004) states that humans began hunting for honey at least 10,000 years ago. Bee Wilson (2004: p.5) evidences this with a depiction a line drawing of a Mesolithic rock painting showing two honey-hunters collecting honey and honeycomb from a wild nest. The two men are naked and employ a long wobbly ladder which appears to be made out of a kind of grass in order to reach the wild nest. Both men carry baskets or bags. This rock painting is on a wall in a cave in Valencia, Spain. The Mesolithic (Greek mesos=middle and lithos=stone or the Middle Stone Age[1]) was a period in the development of human technology between the Paleolithic and Neolithic periods of the Stone Age. ... For other uses, see Ladder (disambiguation). ... Capital Valencia Official language(s) Valencian and Spanish Area  â€“ Total  â€“ % of Spain Ranked 8th  23,255 km²  4. ...

Biblical Period

The Old Testament contains many references to honey. The book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (devash) actually refers to the sweet syrup produced from the juice of the date.^[32] In The Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey. The word "honey" appears 73 times in the King James Version of the Bible.^{[citation needed]} Topics in Christianity Movements · Denominations · Other religions Ecumenism · Preaching · Prayer Music · Liturgy · Calendar Symbols · Art · Criticism Important figures Apostle Paul · Church Fathers Constantine · Athanasius · Augustine Anselm · Aquinas · Palamas · Luther Calvin · Wesley Arius · Marcion of Sinope Archbishop of Canterbury · Catholic Pope Coptic Pope · Ecumenical Patriarch Christianity Portal This box:      Note: Judaism... This article is about the second book in the Torah. ... Map of the Land of Israel as defined in the Bible The Promised Land (Hebrew: הארץ המובטחת, translit. ... A glass of cows milk. ... Binomial name L. The Date Palm (Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible fruit. ... Judges (Hebrew: שֹּׁפְטִים) is a book of the Bible originally written in Hebrew. ... This page is about the version of the Bible; for the Harvey Danger album, see King James Version (album). ... For other uses, see Bible (disambiguation). ...

In Jewish tradition, honey is a symbol for the new year—Rosh Hashana. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashana greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year. This article is about the Jewish holiday of Rosh Hashanah. ... This article is about the Jewish holiday of Rosh Hashanah. ...

Buddhism

Honey plays an important role in the festival of Madhu Purnima, celebrated by Buddhists in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The story goes that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art. Madhu Purnima (Sanskrit for honey full-moon) is a Buddhist festival celebrated in India and Bangladesh, especially in the region of Chittagong. ... A replica of an ancient statue found among the ruins of a temple at Sarnath Buddhism is a philosophy based on the teachings of the Buddha, Siddhārtha Gautama, a prince of the Shakyas, whose lifetime is traditionally given as 566 to 486 BCE. It had subsequently been accepted by... Siddhartha and Gautama redirect here. ... Approximate worldwide distribution of monkeys. ... Monasticism is one of the most fundamental institutions of Buddhism. ... Footprint of the Buddha. ...

Mediterranean region

In the Roman Empire, honey was possibly used instead of gold to pay taxes.^{[citation needed]} Pliny the Elder devotes considerable space in his book Naturalis Historia to the bee and honey, and its many uses. For other uses, see Roman Empire (disambiguation). ... GOLD refers to one of the following: GOLD (IEEE) is an IEEE program designed to garner more student members at the university level (Graduates of the Last Decade). ... -1... Pliny the Elder: an imaginative 19th Century portrait. ... Naturalis Historia Pliny the Elders Natural History is an encyclopedia written by Pliny the Elder. ...

In some parts of Greece, it was formerly the custom for a bride to dip her fingers in honey and make the sign of the cross before entering her new home. This was meant to ensure sweetness in her married life, especially in her relationship with her mother-in-law.^{[citation needed]} Bride Bride in formal dress North America. ... For other uses, see Sign of the cross (disambiguation). ... A persons mother-in-law is the mother of his wife or her husband. ...

In the accounts of the Ancient Egyptian Pharaoh Seti I, one hundred pots of honey were equivalent in value to an ass or an ox.^{[citation needed]} Ancient Egyptian and Middle-Eastern peoples also used honey for embalming the dead.^[33] Pharaoh is a title used to refer to any ruler, usually male, of the Egyptian kingdom in the pre-Christian, pre-Islamic period. ... Menmaatre Eternal is the Strength of Re[1] Nomen Seti Merenptah He of the god Seth, beloved of Ptah[2] Horus name Kanakht Khaemwaset-Seankhtawy Nebty name Wehemmesut Sekhemkhepesh Derpedjetpesdjet Golden Horus Wehemkhau Weserpedjutemtawnebu[3] Consort(s) Queen Tuya Issue Tia, Amennefernebes, Ramesses II, Henutmire (?) Father Ramesses I Mother Sitre... Binomial name Linnaeus, 1758 For other uses, see Donkey (disambiguation). ... Binomial name Bos taurus Linnaeus, 1758 Cattle are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... The pyramids are the most recognizable symbols of the civilization of ancient Egypt. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Embalming, in most modern cultures, is the art and science of temporarily preserving human remains to forestall decomposition and to make them suitable for display at a funeral. ...

Scythians, and later the other Central Asian nomadic people, for many months drove a wagon with a deceased ruler around the country in their last rites mourning procession, carrying the body in a casket filled with honey.^{[citation needed]} The Scythians (, also ) or Scyths ([1]; from Greek ), a nation of horse-riding nomadic pastoralists who spoke an Iranian language[2], dominated the Pontic steppe throughout Classical Antiquity. ...

After his death in battle, the head of Vlad III Ţepeş (of later Dracula fame) was cut off and presented to the Sultan of Turkey, preserved in a jar of honey.^{[citation needed]} Portrait of Vlad III in the Innsbruck Ambras Castle Vlad III Basarab (other names: Vlad Å¢epeÅŸ IPA: in Romanian, meaning Vlad the Impaler; Vlad Draculea in Romanian, transliterated as Vlad Dracula in some documents; Kazıklı Bey in Turkish, meaning Impaler Prince), (November or December, 1431 – December 1476). ... This article is about the novel. ...

Western culture

In Western culture, bears are depicted as eating honey, even though most bears actually eat a wide variety of foods, and bears seen at beehives are usually more interested in bee larvae than honey.^[34] Honey is sometimes sold in a bear-shaped jar. For this articles equivalent regarding the East, see Eastern culture. ... For other uses, see Bear (disambiguation). ... Jar can mean: Containers: Antique fruit jar Canopic jar, used in ancient Egyptian burial Leyden jar, a simple capacitor Killing jar [municipality in Zaqatalskiy region of Azerbaijan] JAR (file format) is a file format used to package Java programming language applications Jar, Norway, a centre in the municipality of B...

"Honey", along with variations like "honey bun" and "honeypot" and the abbreviation "hon", has become a term of endearment in most of the English-speaking world. In some places it is used for loved ones; in others, such as the American South, it is used when addressing casual acquaintances or even strangers. The U.S. Southern states or The South, known during the American Civil War era as Dixie, is a distinctive region of the United States with its own unique historical perspective, customs, musical styles, and cuisine. ...

Islamic tradition

The Qur'an mentions the true benefits of honey.^[35] The Qur’ān [1] (Arabic: , literally the recitation; also sometimes transliterated as Quran, Koran, or Al-Quran) is the central religious text of Islam. ...

"And thy Lord taught the bee to build its cells in hills, on trees and in (men's) habitations…there issues from within their bodies a drink of varying colours, wherein is healing for mankind. Verily in this is a Sign for those who give thought".^[36]

There is an entire Surah in Qur'an called al-Nahl (the Bee). According to hadith, Prophet Muhammad strongly recommend honey for healing purposes.^[37] Hadith ( transliteration: ) are oral traditions relating to the words and deeds of Prophet Muhammad. ... Muhammad in a new genre of Islamic calligraphy started in the 17th century by Hafiz Osman. ...

Modern use of honey

The main uses of honey are in cooking, baking, as a spread on breads, and as an addition to various beverages such as tea and as a sweetener in commercial beverages such as Sprecher's root beer. Cooking is the act of preparing food. ... For other uses, see Bread (disambiguation). ... For other uses, see Tea (disambiguation). ... Sprecher Brewery is a brewery founded in Milwaukee, Wisconsin by Randal Sprecher in 1985. ... A glass of root beer with foam Root beer is a beverage also known as Sasparilla outside of North America. ...

Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer" (although it is neither wine nor beer). It is also used as an adjunct in beer. Beer brewed with more than 30% honey as a source of sugar by weight, or mead brewed with malt (with or without hops), is known as braggot.^{[citation needed]} Modern microbrews of this style typically call their product "honey beer" instead, however, as "braggot" is an unfamiliar word to most English speakers.^{[citation needed]} Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... For other uses, see Wine (disambiguation). ... For other uses, see Beer (disambiguation). ... In beer making and homebrewing, an adjunct is an ingredient other than water, barley, hops, and yeast. ... For other uses, see Beer (disambiguation). ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ...

Its glycemic index ranges from 31 to 78 depending on the variety. (http://www.rirdc.gov.au/reports/HBE/05-027.pdf) Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their effect on blood glucose levels. ...

Medicinal uses and health effects of honey

For at least 2700 years, honey has been used to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained. Wound Gels that contain antibacterial honey and have regulatory approval for wound care are now available to help conventional medicine in the battle against drug resistant strains of bacteria MRSA. As an antimicrobial agent honey may have the potential for treating a variety of ailments. One New Zealand researcher says a particular type of honey may be useful in treating MRSA infections.^[38] Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect,^[39] and high acidity.^[40] Honey may also be used to alleviate the effects of a sore throat, by mixing with lemon juice and consumed. The mixture coats the throat alleviating discomfort, and the antibacterial, antiseptic properties are good for the throat as well. MRSA, or methicillin-resistant Staphylococcus aureus, is a bacterium that has developed antibiotic resistance, first to penicillin in 1947, and later to methicillin. ... MRSA, or methicillin-resistant Staphylococcus aureus, is a bacterium that has developed antibiotic resistance, first to penicillin in 1947, and later to methicillin. ... Water activity or aw is the relative availability of water in a substance. ... Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colorless in a dilute solution, slightly more viscous than water. ...

Osmotic effect

Honey is primarily a saturated mixture of two monosaccharides. This mixture has a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth. Water activity or aw is the relative availability of water in a substance. ...

Hydrogen peroxide

Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/L in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide. In chemistry free radicals are uncharged atomic or molecular species with unpaired electrons or an otherwise open shell configuration. ...

C₆H₁₂O₆ + H₂O + O₂ → C₆H₁₂O₇ + H₂O₂

When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic. Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... Gluconic acid is the carboxylic acid formed by the oxidation of the first carbon of glucose and has the chemical formula C6H12O7. ... Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colorless in a dilute solution, slightly more viscous than water. ...

In diabetic ulcers

Topical honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use other topical antibiotics.^[41]

Acidity

The pH of honey is commonly between 3.2 and 4.5.^[40] This relatively acidic pH level prevents the growth of many bacteria.

Nutraceutical effects

Antioxidants in honey have even been implicated in reducing the damage done to the colon in colitis.^[42] Such claims are consistent with its use in many traditions of folk medicine.^[43] Colitis is a digestive disease characterized by inflammation of the colon. ... A traditional healer in Côte dIvoire Folk medicine refe