Understanding the power of honey through its proteins

Honey is a culinary staple that can be found in kitchens around the world. Humans have used honey throughout history, and its long shelf life and medicinal properties make it a unique, multipurpose natural product. Although ...

Pesticide cocktail can harm honey bees

A recently approved pesticide growing in popularity around the world was developed as a "bee safe" product, designed to kill a broad spectrum of insect pests but not harm pollinators.

Cuba's worker bees boost thriving honey business

In the floral valleys of Cuba's Matanzas province, old fashioned farming means bees can swarm without the threat of pesticides that have decimated populations across the world.

Saving bees, protecting forests and improving livelihoods

Imagine you are standing in a beautiful mosaic of meadow and forest habitats – buzzing bees flying from flower to flower. You are in the Zarand landscape corridor in Romania. As well as having rich floral diversity, this ...

New online tool and community to support bees

A new online tool and community, called Beescape, enables beekeepers, or anyone interested in bees, to understand the specific stressors to which the bees in their managed hives, home gardens or farms are exposed, according ...

Honey bees can help monitor pollution in cities

Honey from urban bees can tell us how clean a city is and help pinpoint the sources of environmental pollutants such as lead, new University of British Columbia research has found.

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Honey

Honey (English pronunciation: /ˈhʌni/) is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.

Honey bees transform nectar into honey by a process of regurgitation, and store it as a primary food source in wax honeycombs inside the beehive. Beekeeping practices encourage overproduction of honey so the excess can be taken from the colony.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar. It has attractive chemical properties for baking, and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6. However, honey sometimes 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 (see Health hazards below).

Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. 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.

This text uses material from Wikipedia, licensed under CC BY-SA