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2025-06-17T11:54:38Z

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The [[viscosity]] of honey is affected greatly by both temperature and water content. The higher the water percentage, the more easily honey [[Fluid dynamics|flows]]. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of most types of honey also has little effect on viscosity. At {{convert|25|C|F}}, honey with 14% water content generally has a viscosity around 400 [[Poise (unit)|poise]], while a honey containing 20% water has a viscosity around 20 poise. Viscosity increases very slowly with moderate cooling; a honey containing 16% water, at {{convert|70|C|F}}, has a viscosity around 2 poise, while at {{convert|30|C|F}}, the viscosity is around 70 poise. With further cooling, the increase in viscosity is more rapid, reaching 600 poise at around {{convert|14|C|F}}. However, while honey is viscous, it has low [[surface tension]] of 50–60 mJ/m<sup>2</sup>, making its [[wettability]] similar to water, [[glycerin]], or most other liquids. The high viscosity and wettability of honey cause [[Adhesion|stickiness]], which is a time-dependent process in supercooled liquids between the glass-transition temperature (T<sub>g</sub>) and the crystalline-melting temperature.

Translations:Honey/43/en - Revision history

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