https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F12%2FenTranslations:Honey/12/en - Revision history2026-09-12T10:39:16ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/12/en&diff=155165&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Hive bees form honey-processing groups. These groups work in relay, with one bee subjecting the processed nectar to bubbling and then passing the refined liquid on to others. It can take as long as 20 minutes of continuous regurgitation, digestion and evaporation until the product reaches storage quality. The new honey is then placed in honeycomb cells, which are left uncapped. This honey still has a very high water content, up to 70%, depending on the concentration of nectar gathered. At this stage of its refinement the water content of the honey is high enough that ubiquitous [[yeast]] [[spore]]s can [[Asexual reproduction|reproduce]] in it, a process which, if left unchecked, would rapidly [[Fermentation|consume]] the new honey's sugars. To combat this, bees use an ability rare among insects: the [[Endogeny (biology)|endogenous]] generation of heat.</div>FuzzyBot