posted on Apr 19, 2014, 03 am
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, Apr 19, 2014, 06 am
I thought it had to do with bees. Unless you're talking about the honey flavored syrup made with corn. In which case they convert a bucket full of processed corn sap or sugar and turn it into a cup of syrup that's half as sweet as processed sugar and maple syrup combined.
, Apr 19, 2014, 12 pm
Of course it has to do with bees. Like everything else in nature, the bees facilitate a chemical process though! ;)
, Apr 19, 2014, 08 pm
The bees add enzymes and also flap their wings to help dehydrate the nectar.
, Apr 20, 2014, 10 am
I'm pretty sure it's actually magic.
, Apr 20, 2014, 06 pm
they are insect-oid wizards, those tricky bees
, Apr 22, 2014, 12 pm
Mary got it pretty darn close.
Only one enzyme is used, invertase, which breaks down the complex sugar in nectar into fructose and glucose.
The rest is dehydration which also gives the hive the added bonus of evaporative cooling during the hot days of summer.
Any flavours you get are from any extra bits coming from the plants the nectar is gathered from. That is why pure honeys have different colours, flavours, aromas and their tendency to crystallize or not.
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