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Honey is a sweet, sticky food made by bees and some related insects. Honeybees produce honey from sugary secretions of plants (nectar) or secretions of other insects (such as honeydew) by reflux, enzyme activity and water evaporation. Bees store honey in a wax structure called a honeycomb. The honey produced by APIs is well known for its global commercial production and human consumption. Honey is collected from wild colonies or domesticated hives, a practice known as beekeeping or beekeeping.
The sweetness of honey comes from monosaccharide fructose and glucose, and the relative sweetness is about the same as that of sucrose (edible sugar). When used as sweetener, it has attractive baking chemical characteristics and unique flavor. Most microbes don't grow in honey, so even after thousands of years, sealed honey doesn't go bad.
One tablespoon (15 ml) of honey provides 46 calories (kcal) of energy. Honey is safe if not overdosed.
The use and production of honey as an ancient activity has a long and diverse history. Cave paintings in Cuevas de la Ara ñ a, Spain, depict humans foraging for honey at least 8000 years ago.
Honey is produced by honeybees that collect nectar and is used as sugar consumed in foraging to support metabolism of muscle activity or as a long-term food supply. In the process of foraging, bees enter part of the collected nectar to support the metabolism of flying muscles, while most of the collected nectar will be stored in the form of reflux, digestion and honey. In cold weather or in the absence of other sources of food, adult and larval bees use stored honey as food.
A foraging bee leaves the hive, collects nectar rich in sugar, sucks it through its long nose, and places it in the front and back of its stomach (stomach or crop). Honey's stomach contains about 40 milligrams of nectar, about 50% of the empty weight of bees, which may take more than 1000 flowers and an hour to fill. Generally, the water content of nectar is 70% to 80%. Salivary enzymes and proteins from the hypopharyngeal glands of bees were added to the nectar, which began to decompose sugar and slightly increased the water content. Then the foraging bees return to the hive, where they return and transfer the nectar to the hive bees. The hive then uses the honey's stomach to absorb and reflow nectar, forming bubbles between the mandible repeatedly until it is partially digested. Each unit volume of the bubble will produce a larger surface area, and part of the water will be removed by evaporation. The digestive enzyme of honeybee hydrolyzes sucrose into a mixture of glucose and fructose, and decomposes other starch and protein, thus increasing the acidity.
Bees work together as a team to reverse flow and digest for up to 20 minutes, passing nectar from one bee to another until the product reaches storage quality. They are then placed in the honeycomb cells so that they are unsealed, while still requiring high water content (about 50% to 70%) and natural yeast, which, without inspection, can cause the fermentation of sugar in the newly formed honey. Honeybee is one of the few insects that can produce a lot of human body heat. Honeybee can constantly adjust the temperature of the hive, whether by self heating or water evaporation cooling, to maintain a relatively stable temperature of about 35 ° C (95 ° C). F) In the honey storage area. The process continues as the bees flap their wings to circulate the air and evaporate the water in the honey to about 18%, the sugar concentration exceeds the saturation point and prevents fermentation. Bees then cover the cells with wax to seal them. The honey is taken out from the hive by the beekeeper and has a long shelf life. If it is sealed well, it will not ferment.
Many wasp species have been found in South and Central America, such as br achygastra lecheguana and brachygastra mellifica, which feed on nectar and produce honey.
Some wasps, such as the variegated polarites, consume honey, feed on pollen in the middle of their life cycle, and then on honey, which can better meet their energy needs.
Honey is collected from wild colonies or domesticated hives. On average, a hive produces about 65 pounds (29 kilograms) of honey a year. Sometimes they follow a guide bird to find a wild hive.
In order to safely collect honey from the hive, beekeepers usually use bee smokers to pacify the bees. Smoke triggers the eating instinct (trying to save the hive's resources from possible fires), makes it less aggressive, and masks the pheromones bees use to communicate. The honeycombs are taken from the hives from which honey can be extracted by crushing or using a honey extractor. Honey is then usually filtered to remove beeswax and other debris.
Before the invention of the mobile framework, the swarm was often sacrificed for harvest. The harvester will absorb all available honey and replace the entire colony in the following spring. Since the invention of the movable framework, the principle of animal husbandry has prompted most beekeepers to ensure that their bees have enough storage space to survive the winter by leaving some honey in the hive or providing honey substitutes (such as sugar water or crystalline honey) to the colonies. Sugar (usually in the form of a candy plate). The amount of food needed for winter survival depends on the type of bee and the length and severity of the local winter.
Wild animals or domestic honey attract many animals.
One hundred grams of honey provides about 304 calories without a lot of essential nutrients. Honey is composed of 17% water and 82% carbohydrate, with low content of fat, dietary fiber and protein.
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