https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F37%2FenTranslations:Honey/37/en - Revision history2026-09-12T09:58:11ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/37/en&diff=155190&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:37Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a [[supersaturation|supersaturated]] liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a [[supercooling|supercooled]] liquid, in which the glucose precipitates into solid granules. This forms a semisolid solution of [[precipitation (chemistry)|precipitated]] glucose [[crystal]]s in a solution of fructose and other ingredients.</div>FuzzyBot