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The chemical properties for Honey bees


written by Ahmed Mohamed Aly
Honey  gets its sweetness from   the monosaccharide's 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

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