Honey - a delicacy that love both adults and children. This sweetness is actively used not only in cooking and folk medicine, but also in cosmetics, as this product contains a huge amount of nutrients.
Customers choosing honey, usually pay attention to his appearance, so many saw in the bank crystallization of sugars, ascertain with confidence, they say, honey sugar. But beekeepers who really know all the nuances of this process, do not like to hear such a statement, because it is fundamentally wrong. In this article we will try to understand the truth and to understand what is really going on in the honey pot.
Inexperienced honey lovers believe that liquid honey - this is always a sign of freshness of the product. Far from it. In most cases, this condition of the item says anything about his forgery or as evidence of the special heating resorted to unscrupulous sellers to improve their external characteristics products.
In general, natural honey must necessarily crystallize as oversaturated substance eventually contained therein to precipitate, changing from liquid to solid.
Can we say that honey is sugar?
Typically, the sugar can only jam, sugar which, during prolonged storage, the separated crystallize and form a solid mass at the bottom of the can. Yes, there are similarities in principle, in these processes - and there, and there is crystallized sugars, but absolutely identical they can not be considered - in a jam crystallized sucrose and honey - glucose.
That this is the main difference between these two processes. Visually crystallized sugar also look different - in a jam, they are concentrated in the sediment, and in honey evenly distributed throughout the bank.
So, honey, "sugar" can not be called as the main active ingredient in it - glucose. But hardly anyone would use in his speech the word "zaglyukozivshiysya" - a bit too sloppy it sounds, at least from the point of view of physics and describes the process as accurately as possible.