https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F14%2FenTranslations:Honey/14/en - Revision history2026-09-12T10:39:15ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/14/en&diff=155167&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>The process of evaporating continues until the honey reaches its final water content of between 15.5% to 18%. This concentrates the sugars far beyond the [[Solubility#Factors affecting solubility|saturation point]] of water, which is to say there is far more sugar dissolved in what little water remains in honey than ever could be dissolved in an equivalent volume of water. Honey, even at hive temperatures, is therefore a [[Supercooling|supercooled]] solution of various sugars in water. These concentrations of sugar can only be achieved near room temperature by evaporation of a less concentrated solution, in this case nectar. For [[Osmotic pressure|osmotic reasons]] such high concentrations of sugar are extremely unfavorable to microbiological reproduction and all [[fermentation (food)|fermentation]] is consequently halted. The bees then cap the cells of finished honey with wax. This seals them from contamination and prevents further evaporation.</div>FuzzyBot