Liquid honey forms crystals over a period of time until the whole container is crystallized.
If your honey has crystallized, open the container and set it in a bowl of hot water. The crystals should return to liquid. It may take more than one try. Don't put it in the microwave or on the stove as the container may break or split, then you have a real mess.
honey
the intermolecular attractionsis account for this behaivour of honey.
Honey :)
suger
Warm honey is less viscous than cold honey.
Honey is a very concentrated solution, mainly of sugar. Such solutions become thinner (less viscous) when warmed and thicker (more viscous) when cooled. So the cold honey will be more difficult to pour or spread on your toast. The same would apply to engine oil. When the engine is cool the oil will be more viscous and tend to stick to engine components. When the engine runs the oil becomes less viscous and is easier to pump and splash about in the sump, so giving better lubrication to moving parts such as crankshaft bearings and big ends.
Because honey is viscous.
Crystalline is a solid and noncrystalline is a liquid. The word "crystalline" is from the base word "crystal". Salt is an example of a crystalline substance. Noncrystalline sugar is made from crystalline sugar (i.e., granules) and glucose syrup by heating an undissolved mixture of undiluted crystallized sugar and liquid glucose.
glucose
Obviously, sugar with honey in it!!!!!
From thickest to thinnest: lava, tar, honey, then water.
Honey is a liquid, sugar is a solid Honey is gold, sugar is white Honey tastes bad, sugar makes me hyper :)