Honey Powder (100 gm)

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a b Tomasik, Piotr (2004) Chemical and functional properties of food saccharides, CRC Press, p. 74, ISBN 0-8493-1486-0

Honey is said to be a natural antiseptic due to its tendency to absorb the life-sustaining moisture from bacterial cell walls. Once filled, the forager bees return to the hive. There they regurgitate and transfer nectar to hive bees. Once in their own honey stomachs the hive bees regurgitate the nectar, repeatedly forming bubbles between their mandibles, speeding its digestion and concentration. These bubbles create a large surface area per volume and by this means the bees evaporate a portion of the nectar's water into the warm air of the hive. [13] [15] [20] There is no evidence that honey is beneficial for treating cancer, [122] although honey may be useful for controlling side effects of radiation therapy or chemotherapy used to treat cancer. [123] The world's first winemakers were the world's first beekeepers. guildofscientifictroubadours.com (2 April 2012). Retrieved on 10 July 2012. Sievenpiper JL, de Souza RJ, Mirrahimi A, Yu ME, Carleton AJ, Beyene J, Chiavaroli L, Di Buono M, Jenkins AL, Leiter LA, Wolever TM, Kendall CW, Jenkins DJ (2012). "Effect of Fructose on Body Weight in Controlled Feeding Trials: A Systematic Review and Meta-analysis". Ann Intern Med. 156 (4): 291–304. doi: 10.7326/0003-4819-156-4-201202210-00007. PMID 22351714. S2CID 207536440.Crystallization is also affected by water content, because a high percentage of water inhibits crystallization, as does a high dextrin content. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17°C (55 and 63°F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather than if left at rest. However, the nucleation of microscopic seed-crystals is greatest between 5 and 8°C (41 and 46°F). Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5°C, the honey will not crystallize, thus the original texture and flavor can be preserved indefinitely. [45] a b "Extracted Honey Grading Manual" (PDF). U.S. Agricultural Marketing Service (AMS) . Retrieved 17 May 2019. According to the Codex Alimentarius of the United Nations, any product labeled as "honey" or "pure honey" must be a wholly natural product, although labeling laws differ between countries. [32] In the United States, according to the National Honey Board, "Ensuring honey authenticity is one of the great challenges facing the honey industry today. Over the past half century, a number of honey testing methods have been developed to detect food fraud. To date, there is no single universal analytical method available which is capable of detecting all types of adulteration with adequate sensitivity." [33] Root, A. I.; Root, E. R. (2005). The ABC and Xyz of Bee Culture. Kessinger Publishing. ISBN 978-1-4179-2427-1 . Retrieved 5 January 2016.

Report: Georgia Unearths the World's Oldest Honey. EurasiaNet (30 March 2012). Retrieved on 3 July 2015. Zdzisław E. Sikorski Chemical and functional properties of food components CRC Press 2007 p. 121 ISBN 0-8493-9675-1 Good—"has a good, normal flavor and aroma for the predominant floral source or, when blended, a good flavor for the blend of floral sources and the honey is free from caramelized flavor or objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source" a b c d "Honey and Bees". Archived from the original on 5 March 2010 . Retrieved 17 November 2015. National Honey BoardThe physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose precipitates into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients. [ citation needed] The average pH of honey is 3.9, but can range from 3.4 to 6.1. [62] Honey contains many kinds of acids, both organic and amino. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic or aliphatic (nonaromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. [62] Buhner, Stephen Harrod (2012). Herbal Antibiotics: Natural Alternatives for Treating Drug-Resistant Bacteria (2nded.). Storey Publishing. pp.188–196. ISBN 978-1603429870. The first written records of beekeeping are from ancient Egypt [ when?], where honey was used to sweeten cakes, biscuits, and other foods and as a base for unguents in Egyptian hieroglyphs. The dead were often buried in or with honey in Egypt, Mesopotamia and other regions. Bees were kept at temples to produce honey for temple offerings, mummification and other uses. [144] Pure honey is considered kosher (permitted to be eaten by religious Jews), though it is produced by a flying insect, a non-kosher creature; eating other products of non-kosher animals is forbidden. [153] It belongs among the parve (neutral) foods, containing neither meat nor dairy products and allowed to be eaten together with either.

The word "honey" appears for a further 39 times, outside the above-mentioned phrase. [149] In the Book of Judges, Samson finds a swarm of bees and honey in the carcass of a lion ( Judges 14:8). Biblical law covered offerings made in the temple to God. The Book of Leviticus says that "Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord" ( Lev 2:11). In the Books of Samuel, Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul has made ( 1 Samuel 14:24–47). Proverbs 16:24 in the JPS Tanakh 1917 version says "Pleasant words are as a honeycomb, Sweet to the soul, and health to the bones." [150] [ clarification needed] The Book of Proverbs says, "Eat honey, my son, for it is good" ( Prov. 24:13), but also, "It is not good to eat much honey" ( Prov. 25:27). [144] Bee or date honey? Wild or domesticated bees? Spottiswoode, Claire N.; Begg, Keith S.; Begg, Colleen M. (22 July 2016). "Reciprocal signaling in honeyguide-human mutualism". Science. American Association for the Advancement of Science. 353 (6297): 387–389. Bibcode: 2016Sci...353..387S. doi: 10.1126/science.aaf4885. ISSN 0036-8075. PMID 27463674. S2CID 206648494.

Grüter, Christoph (2020). Stingless Bees: Their Behaviour, Ecology and Evolution. Fascinating Life Sciences. Springer New York. doi: 10.1007/978-3-030-60090-7. ISBN 978-3-030-60089-1. S2CID 227250633. a b Pereira, Ana Paula; Mendes-Ferreira, Ana; Estevinho, Leticia M.; Mendes-Faia, Arlete (2015). "Improvement of mead fermentation by honey-must supplementation". Journal of the Institute of Brewing. 121 (3): 405–410. doi: 10.1002/jib.239. hdl: 10198/16120. In myths and folk medicine, honey was used both orally and topically to treat various ailments including gastric disturbances, ulcers, skin wounds, and skin burns by ancient Greeks and Egyptians, and in Ayurveda and traditional Chinese medicine. [136] History Honey seeker depicted in an 8000-year-old cave painting at Coves de L'Aranya, Bicorp in València Lecture 6: Real fluids – viscosity and turbulence" (PDF). physics.usyd.edu.au. 23 September 2014 . Retrieved 21 January 2022.

Of the 55 times the word "honey" appears in the Hebrew Bible, 16 are part of the expression "the land of milk and honey", and only twice is "honey" explicitly associated with bees, both being related to wild bees: Samson collecting bees' honey from inside a lion's corpse ( Judges 14:8–9) is the first instance, with Jonathan, King Saul's son, tasting from a honeycomb after the battle of Michmash ( 1 Samuel 14:27) being the second. [149] Unlike many other liquids, honey has very poor thermal conductivity of 0.5 W/(m⋅K) at 13% water content (compared to 401 W/(m⋅K) of copper), taking a long time to reach thermal equilibrium. [60] Due to its high kinematic viscosity honey does not transfer heat through momentum diffusion ( convection) but rather through thermal diffusion (more like a solid), so melting crystallized honey can easily result in localized caramelization if the heat source is too hot or not evenly distributed. However, honey takes substantially longer to liquefy when just above the melting point than at elevated temperatures. [51] Melting 20kg (44lb) of crystallized honey at 40°C (104°F) can take up to 24 hours, while 50kg (110lb) may take twice as long. These times can be cut nearly in half by heating at 50°C (122°F); however, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature and for the shortest time possible. [61] Acid content and flavor effectsIn ancient Greek religion, the food of Zeus and the twelve Gods of Olympus was honey in the form of nectar and ambrosia. [148] Judaism Hebrew Bible The promised "land of milk and honey" Botulism in the United States, 1899–1996, Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA. Centers for Disease Control and Prevention (1998)