Oh Honey!

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Bees process the nectar in flowers and produce honey…but how? They dehydrate the nectar and make it very concentrated. Enzyme activity converts the gluconic acid and sucrose that are produced to glucose and fructose. Now which one is responsible for the sweetness of honey? If you answered fructose, yay for you! Fructose can be in two forms; β-D-Fructopyranose and β-D-Fructofuranose. The pyranose form is the more popular form of fructose. This is one of the sweetest carbohydrates BUT when temperature increases the honey becomes less sweet, WHY?! This is because due to the heat, the equilibrium of the system shifts the pyranose to the furanose form.

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Posted on February 9, 2014, in Uncategorized. Bookmark the permalink. Leave a comment.

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