The first test for the naturalness of honey is passed by the seller - he is obliged to present a certificate for his products. The second check can be done visually. Natural honey will always contain small particles of pollen and wax, insect wings are possible. The third experiment is, of course, gustatory. You should definitely like honey. Only the product that suits your taste should be carefully studied.
It is necessary
- - the spoon;
- - iodine;
- - ammonia;
- - vinegar essence;
- - milk.
Instructions
Step 1
The most famous, old-fashioned way of checking honey is the chemical pencil test. It is believed that if a bright blue trace remains from it, then honey is bad. In fact, in this way the chemical pencil only shows the excess moisture in the honey. This may also be due to the fact that the product is diluted with water and an indicator of not fully ripened honey. The maturity of honey can be assessed in a simpler, visual way. If such a product is scooped up with a spoon and twisted, then it will wrap up and not drip. When poured from one container to another, good honey flows smoothly, forming appetizing folds. The stream of flowing honey should not be interrupted, but when it falls, form a hole! Such honey is too watery, which will lead to its rapid acidification and fermentation. These processes that have already begun are indicated by a sour smell, an alcoholic aftertaste, foam on the surface and bubbles moving from bottom to top. Honey with a normal moisture content will not run when dropped on newsprint. And remember that one liter of mature natural honey should weigh at least 1, 4 kilograms.
Step 2
Natural honey should not contain foreign impurities. Dissolve some honey in warm water. If a sediment has fallen to the bottom or flakes have appeared on the surface, then this product cannot be natural. The presence of starch or flour is determined by a drop of iodine. These additives are available if the iodine changes its color to blue. A drop of ammonia, which has become brown, indicates the presence of molasses in the product. The sizzling vinegar essence in honey reports the chalk content.
Step 3
The biggest concern among buyers is the presence of sugar in honey. An indirect sign that the bees were fed sugar is the excessively white color of the product. A simple test will be more reliable. Add some honey to hot cow's milk. If the milk curdled, then the bees fed on sugar or the finished product was diluted with sugar syrup.
Step 4
After 1-2 months after harvesting, natural honey begins to thicken. Complete sugaring takes place by November-October. Therefore, liquid honey can only be in summer. If in winter you are offered a transparent beekeeping product, it means that it is unnatural honey that does not crystallize over time. Perhaps honey was also heated and lost most of its beneficial properties. Warm honey can also be recognized by its caramel flavor. The naturalness of crystallized honey can be tested by rubbing it between your fingers. Small grains should melt quickly. The candied honey in the jar should be smooth. A poor-quality product stratifies and falls apart.
