https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F24%2FenTranslations:Honey/24/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/24/en&diff=155177&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Preservation ===<br />
Because of its composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for centuries. (However, no edible honey has been found in Egyptian tombs; all such cases have been proven to be other substances or only chemical traces.) The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its [[hydrophilic]] properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin.</div>FuzzyBot