The chemical secrets that help keep honey fresh for so long
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Re: The chemical secrets that help keep honey fresh for so long
#2Really high sugar concentrations will pop the cells of any simple organisms.
Re: The chemical secrets that help keep honey fresh for so long
#3Really high sugar concentrations will pop the cells of any simple organisms.
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Re: The chemical secrets that help keep honey fresh for so long
#4The real secret is osmotic pressure.
Re: The chemical secrets that help keep honey fresh for so long
#5Similarly, chocolate.
Re: The chemical secrets that help keep honey fresh for so long
#6The story misses that lactic acid bacteria are fairly common in honey and seem to be out competing other bacteria and have anti microbial effects.
Re: The chemical secrets that help keep honey fresh for so long
#7Similarly, chocolate.
You can take honey that has crystalized and set it in sunlight to "melt" back into the gooey goodness, but you can't do that to chocolate that has that white powdery stuff on it.
Re: The chemical secrets that help keep honey fresh for so long
#8Really high sugar concentrations will pop the cells of any simple organisms.
I like to imagine it as humans stranded in a strange land where all the geography is dry cake. And only dry cake.
Re: The chemical secrets that help keep honey fresh for so long
#9Similarly, chocolate.
You can take honey that has crystalized and set it in sunlight to "melt" back into the gooey goodness, but you can't do that to chocolate that has that white powdery stuff on it.
Right. Once the undesirable crystals in chocolate have formed it has to be re-tempered to get the desirable ones to dominate. But it hasn't spoiled.
Re: The chemical secrets that help keep honey fresh for so long
#10Really high sugar concentrations will pop the cells of any simple organisms.
No, low. High sugar concentrations mean low water activity, which osmotically pumps water out of cells, not into them, so they shrivel rather than popping.