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 is highly viscous due to its high sugar content, primarily glucose and fructose. These sugars bind with water molecules, reducing their mobility and resulting in a thick, sticky consistency. Additionally, honey also contains proteins and other compounds that contribute to its viscosity.
the intermolecular attractionsis account for this behaivour of honey.
Honey :)
When sugar is melted, it undergoes a physical change from a solid crystalline structure to a viscous liquid. This transformation disrupts the orderly arrangement of sugar molecules, allowing them to move freely. Upon cooling, the liquid sugar can solidify again, but it may form an amorphous structure instead of returning to its original crystalline form, resulting in a different texture, such as that found in candy or caramel.
It is due to the difference in viscosity . Honey is more viscous than water due to strong inter molecular forces. On the other hand water is less viscous than honey . Therefore, it's easier to pour water as compared to honey . :-)
no honey is not dense than oil because oil has grease in it which makes it thinner but honey is too thick to be more dense than oil Another Answer: Honey is more dense than water. Water will float on honey. Try it. Is oil is more dense than water. Take some cooking oil and pour it on water. Which floats on the other? If the oil floats on the water then honey is more dense than honey. If the water floats on the oil then you will need to see if the oil floats on the honey or if the honey floats on the oil.
Yes, sugar is a crystalline solid. It is composed of sucrose molecules that are arranged in a repeating pattern to form a crystalline structure.
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.
Honey is dense due to its high sugar content, mainly glucose and fructose, which gives it a thick, viscous consistency. The process of bees collecting nectar and then regurgitating and drying it off reduces the water content in honey, contributing to its density.
Honey is more viscous than kerosene because honey is a thick, sticky liquid composed of sugars and water molecules that resist flow. Kerosene is a thinner, less viscous liquid composed of hydrocarbons that flow more easily. Honey's higher viscosity means it is more resistant to flowing compared to kerosene.
glucose
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.