![]() The hydrogen peroxide ultimately functions as a barrier that works against all the bad bacteria and organisms that could possibly grow. ![]() When they regurgitate the nectar from their mouths into the combs to make honey, this enzyme mixes with the nectar, breaking it down into two by-products: gluconic acid and hydrogen peroxide. Furthermore, bees have an enzyme in their stomachs called glucose oxidase. Nectar, the basic substance collected by bees to make honey, is naturally very high in water – anywhere from 60-80 percent, but through the process of making honey, the bees play a large part in removing much of this moisture by flapping their wings to literally dry out the nectar. So why does one sugar solution spoil, while the first last indefinitely? The answer is that, in the case of honey, the solution enters bees. And yet, although it may take a long time, eventually molasses will be spoil ed. Molasses, for example, which comes from the by-product of cane sugar, is extremely hygroscopic and acidic – though less than honey. However, honey isn’t the only hygroscopic food source in the world. Bacteria and spoil-ready organisms look elsewhere for a ‘home’ since the life expectancy inside of honey is just too low. This sugar has a pH that falls between 3 and 4.5, approximately, and that acid will kill off almost anything. The second characteristic that makes it last this long is its natural acidity.Basically, with such an inhospitable environment, organisms can’t survive long enough within the jar of honey to have the chance to spoil it. Honey in its natural form is very low moisture and very few bacteria or microorganisms can survive in such an environment. Honey is sugar, and sugars, according to science, are hygroscopic which means that they contain very little water in their natural state. ![]()
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