Physical properties of honey

1- The ability to absorb air humidity by honey:

This is the ability to absorb moisture by a substance. The term is usually expressed by the relative humidity of the air in which the substance is in equilibrium, that is, it does not absorb moisture or moisture. The true degree of humidity absorption by honey depends on the specific composition of the sample, the composition of the sugar and the moisture content of the honey. There is not much difference between samples. Honey with 17.4% humidity is in equilibrium with air having a relative humidity of 58%. Such a honey, if exposed to air with a higher moisture content, absorbs moisture from such air and if it is exposed to less than 58% relative humidity, it will lose water. Change the humidity until the honey contains moisture content equivalent to the moisture content of the environment.

Approximate points of equilibrium between the relative humidity of the environment and the percentage of water of clover liquid honey

Honey percentage Relative humidity in equilibrium
1/16 52
4/17 58
5/21 66
9/28 76
9/33 81

Humidity can be reduced by placing it in air at lower relative humidity. One of the more common ways to reduce their moisture content is to rotate hot air between them. The ability to absorb moisture by honey is such that when honey is packed in a glass container, it can absorb moisture from the piece of cardboard in the bottom of the glass lid. Also, if there is a gap between the honey level in a fully-sealed container and the empty vial container, the honey absorbs air humidity in the empty portion of the container.

2. Honey’s viscosity or adhesion:

It is the resistance of a substance versus leakage. The beekeepers are called “ body “. A heavy-bodied honey has a high adhesion and is slowly flowing.

Honey has a lot of practical importance for the bee. It is difficult to stick honey, evacuating dishes and extracting honey from them. It also postpones the amount of clear honey, including the settling of particles and the loss of air bubbles.Heat reduces the adhesion of honey. Warming up honey in a few degrees will greatly facilitate the extraction, refining, depositing and flowing in the pipes and draining it out of the dishes. Honey heating up to 30 degrees Celsius has no practical effect on the extraction and further purification of honey. But heavy honey, which has a moisture content of 14 percent or less, becomes more fluid when heated to over 30 degrees Celsius.

3- Honey Ticototropy:

Is to reduce the viscosity of honey after shaking or shaking, which, after being shaken, keeps the viscosity back to its original size.

American honey should not have any tectonic properties.

Heather honey in Europe and manuka honey in New Zealand have a lot of ticsotropic properties.

In 1953, John Perce found that the agent of this honey property is a protein, and the honey’s thixotropic property disappears when that protein is removed from honey. When clover honey is added to the European heather honey protein, clover honey is found to have a thixotropic effect.

4. Honey density:

The volume is the mass of a material. The most famous of these units is pounds per gallon for honey. Honey, which is known as an American luxury honey or premium honey, should have a density of at least 11 pounds and 12 ounces per gallon.

5. Specific gravity of honey:

Is the ratio of the weight of a given volume of a substance to the weight of the same volume of water.

The minimum density for top grade honey has a specific weight of 1,4129. Specific density and specific gravity are determined by weighing specified volumes or by the hydrometer . These two physical properties vary in terms of temperature and moisture content of honey, and therefore the temperature should be mentioned in tables related to moisture content and density and specific gravity.

6. Profile of Honey Reflection:

It is the ratio of light speed in that material to the speed of light in the air. This measurement of the problem is the easiest and probably the most accurate method for determining the amount of honey water. Using a refractometer, a relatively simple means. Honey moisture is simply determined and can be compared with other methods. The device is expensive and since it requires a small sample of one drop, it should be taken into account that the actual sample is representative of the whole. The higher the moisture content of the honey, the lesser the refractive index.


7. Honey color:

A visible property of honey. And most of the function is the different degrees of absorption of light with different wavelengths of honeycomb components. Honey in different colors is produced from really colorless to reddish, yellow, amber, brown with red or green (or red and green veins). In Northern California, a honey has been produced in blue with an unknown origin. Most honey, when exposed to ultraviolet light, emits visible light in different colors, which is a honey fluorescence property.

8. Optical Honey Rotation:

Optical rotation or rotation of polarized polarized polarized light. It is represented by various types of organic matter. The direction and amount of such rotation varies for different materials. Natural honey is a levorotatory honey , while honeydews with depleted horseradish sugars are dextrorotatory . Therefore, measuring the optical rotation of honey sugars is also used to analyze sugars in honey and to show the presence of honeydew.

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