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The difference between crystallization and cheat in the honey bee

By Ahmed Mohamed Aly
Honey is a gift from God, a food where in is healing for men, but this was the most people want to make sure the quality of honey, though it can not be verified content only laboratory examination.
But can use some simple ways possible even if it is not accurate and more proves reassuring honey is crystallization.
And the crystal caused by quality and is not considered a defect, and some people when crystallized honey believe that sugar, and this is not true, because every type of honey has its chemical properties as herbal Source. Some people say that honey original if you put it in the fridge does not freeze, it is not true, because there are honey freezes without putting it in the refrigerator, especially as it honey net because of its source herbal original, and all that has been said about the honey from the myths it is not true, but true If you want to know well honey must know the source, or the purchase of honey for food and not a drug. If someone wanted drug should be looking for confidence, or honey goes to the research center, and will receive wants that on careful examination and good segmental and this is the only way you can know the quality.
The phenomenon of crystallization
Of the most important qualities of honey bees natural shape, so attention should be paid well for the difference between each of the gelling of fraud., And also must realize that trying to prevent crystallization heat honey, it eliminates the benefits Of the most important qualities of honey bees natural shape, so attention should be paid well for the difference between each of the gelling of fraud., And also must realize that trying to prevent crystallization heat honey, it eliminates the benefits of food and medicine, where operating temperatures of the changing characteristics of honey greatly, but the phenomenon of crystallization area natural phenomenon caused by the concentration of sugars over the degree of saturation and occurs when the lower temperature, transforms glucose into crystals at a temperature of 14 Celsius.
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