Why Doesn't Honey Go Bad?

Why Doesn't Honey Go Bad?

Archaeologists have unearthed ancient honey in Egyptian tombs and it is still edible.

In the process of harvesting honey, bees carry out repetitive dehydration processes, as part of the honey is converted into monosaccharides, facilitating the decomposition of honey. Then from the monosaccharides. The enzyme that converts honey into sugar is high in sugar and crystallizes easily, lowers the pH and makes it unsuitable for microbial life.

Modern beekeeping has led to a gradual increase in the use of honey thousands of years ago and the demand for long-standing human honey.

Archaeologists have unearthed photographs of people harvesting honey from wild bee colonies over 8,000 years ago. Honeycomb dresses are reminiscent of honey, which proved invaluable in ancient times.

What is this sweet-scented golden yellow liquid? How do bees work?

As the name suggests, honey is a species of bee known as a monkey species. Some close relatives, such as wheat bees and wasps, also make honey. However, pure bee honey has a wonderful feature: it is never bad.

"Honey is hydrological, which means it absorbs moisture from the air," said Dr. Lewis Bartlett, professor of bee disease and evolution at the University of Georgia. "But when the water level rises, the yeast grows and the honey ferments." In addition, the natural processes produced by bees reduce the amount of water in honey, so no microorganisms, including yeast, can survive in honey for long. He explains that scientists still find edible honey in the dry tombs of ancient Egypt!

Honey's unique and sweet chemical composition is due to a number of factors. Honey is obtained from honey collected by working bees and its main constituents are sucrose, glucose and fructose. Once the honey is back in the hive, the bees move the honey back and forth through the mouth, a process called thrombophilia that helps reduce humidity.

Worker bees also store updated honey in the glove compartment; So the high temperature causes the water to evaporate. If the amount of water is low enough, the bees will suck the honey. Bartlett "The whole process is quick, maybe less than a week, but it also depends on the biological processes in the colony."

As for the biological processes in the state, bees affect the chemical composition of honey in many ways. Sugar cane honey can be broken down into glucose and fructose by the digestion of bees. If it progresses to this stage, honey creates an excellent source of nutrients for microorganisms such as yeast that are unsuitable for storage.

In this case, however, the low water content of honey prevents the growth and reproduction of these microorganisms, while other bees add bees that fight an enzyme that breaks down glucose oxide. This enzyme, which has powerful antibacterial properties, stimulates glucose oxide to produce hydrogen peroxide.

Biochemical and behavioral methods are commonly used to convert bees to honey. But why do they do it? Bees love honey for the same reasons we love: Honey is a long-term source of sugar. Since there are no flowers to eat in the winter and the air is cold enough to fly, the bee colony needs a lot of honey in the winter.

Some beekeepers try to take steps in honey production, sometimes it is necessary. For example, when the weather is very humid, bees have a hard time reducing the humidity of the honey and beekeepers try to evaporate the residual moisture by extracting the honey. However, some believe that the amount of honey is less than the actual amount. Bartlett "I don't really like it." "I think it's very different."

Climate change is changing global warming and humidity, making it difficult for bees and beekeepers to produce their favorite honey.

But looking at the evolution of beekeeping 8,000 years ago, there is good reason to believe that human creativity and climate change activism could be as sweet as honey.
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