https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F39%2FenTranslations:Honey/39/en - Revision history2026-09-12T10:38:20ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/39/en&diff=155192&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>=== Phase transitions ===<br />
The melting point of crystallized honey is between {{convert|40|and|50|C|F}}, depending on its composition. Below this temperature, honey can be either in a [[metastable]] state, meaning that it will not crystallize until a [[seed crystal]] is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as [[brassica]] honey, crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or [[Tupelo (tree)|tupelo]] honey, do not crystallize. Some types of honey may produce few but very large crystals, while others produce many small crystals.</div>FuzzyBot