Why Honey does not Spoil?

Why Honey does not spoil?


Honey


Honey is a sweet, viscous food substance made by honey bees and some related insects. Bees produce honey from the sugary secretions of plants or from secretions of other insects, by regurgitation, enzymatic activity, and water evaporation.

Amazing Property of Honey

Bacteria and fungi is responsible for the spoilage of food.

                                                 

"But honey is not spoiled by bacteria and fungi due to the unique ability of the honey that is osmosis."

Osmosis:

Osmosis is the spontaneous net movement of solvent (water) molecules through a selectively permeable membrane into a region of higher solute concentration.


Main Reason

The water content of honey is less than fungi and bacteria and the honey have high solute concentration so the water from fungus and bacteria move to the honey and they die because water is essential to carry out the life processes of bacteria and fungi.

There is also another reason to prevent the spoilage of honey to know the reason read my coming article.

                                                    شہد خراب کیوں نہیں ہوتا؟

                                                                                                   شہد

شہد شہد کی مکھیوں اور کچھ متعلقہ کیڑوں سے تیار ایک میٹھا ، چپکنے والا کھانا ہے۔ شہد کی مکھیاں پودوں کے تیز تر رطوبت سے یا دوسرے کیڑوں کے سراو سے

شہد پیدا کرتی ہیں ، انضباطی عمل ، انزیمیٹک سرگرمی اور پانی کے بخارات سے۔

               


                                                                                شہد کی خاصیت

بیکٹیریا اور کوکی کھانے کو خراب کرنے کے لئے ذمہ دار ہیں۔

                                                                                                          لیکن شہد کی انوکھی قابلیت کی وجہ سے بیکٹیریا اور کوکیوں کے ذریعہ شہد خراب نہیں ہوتا ہے جو اوسموسس ہے۔


                                                                                              اوسموس       

اوسموسس سالوینٹ (پانی) کے انووں کی آسانی سے نقل و حرکت ہے جو ایک اعلی محلول اجزاء کے ایک خطے میں ایک منتخب طور پر قابل تحسین جھلی کے ذریعے ہوتی ہے۔


       شہد میں پانی کا مواد فنگس اور بیکٹیریا سے کم ہوتا ہے اور شہد میں زیادہ محلول حراستی ہوتی ہے لہذا فنگس اور بیکٹیریا کا پانی شہد میں منتقل ہوتا ہے اور وہ مر جاتے ہیں کیونکہ بیکٹیریا اور کوکیوں کے حیاتیاتی عمل کو انجام دینے کے لئے پانی ضروری ہے۔

میرے آنے والے آرٹیکل کو پڑھنے کی وجہ جاننے کے لئے شہد کی خرابی کو روکنے کی ایک اور وجہ بھی ہے۔

میرا مضمون پڑھنے کے لئے آپ کا شکریہ۔


Comments

Post a Comment

Popular posts from this blog

Reason of yawning

Image
                       Yawning A yawn is an involuntary reflex where the mouth is opened wide, and the lungs take in a lot of air. The air is then exhaled slowly. During this time, the eardrums stretch, and the eyes may also close tight, causing them to water.                             Reasons  of Yawning: The biggest reason for yawning is that when the brain gets tired of doing a lot of work, it doesn't get enough oxygen and it doesn't want it to fit perfectly if it can work properly. Due to which the brain does not get all the oxygen it needs. A respiratory function   Yawning may be a function of breathing. Yawns may be more likely when the blood needs oxygen. A yawn causes a big intake of air and a faster heartbeat, which could theoretically mean that it is pumping more oxygen through the body. So a yawn may be simply designed to help clea...
Read more

Why do we feel thirsty after eating sweets?

Image
Why do we feel thirsty after eating sweet?                        Sugar is a concentrated sweet . That means all the water has been removed from it to concentrate it. Therefore when you eat it tastes good, but you did not get the water that would be present if IT WAS NOT a concentrated sweet, therefore you are thirsty afterwards. When we eat sugar or sweet dishes, it first goes to your  stomach , and then into your bloodstream." Once the sugar particles reach your blood, water moves out of your cells and into your blood, to restore balance in your blood. As your cells lose water, they send signals to the brain indicating that they need more H2O.  We feel the urge to sip on something.               This [chain of events] happens pretty quickly, “Since glucose is absorbed by the  gut  and into the bloodstream fairly fast, you might feel thirsty within 5 or ...
Read more

Why does chopping an onion make us cry? Stop tears

Image
                        Why does chopping an onion make us cry? Ever cut an onion and started tearing up? Most people do. It turns out when you cut an onion, it releases a gas called Sulphur-oxide. When mixed with certain enzymes in the onion, it creates a sulfur gas. These gases then get to your eyes and create a mild acid which irritates the eyes.                  Normally, your body would signal you to close your eyes. This, of course, is not a good idea if you are cutting an onion. The next best thing your eyes can do is to make tears to protect the eyes. Rubbing your eyes is a bad idea, since your hands are likely full of the tear making onion juice. Stop the Tears: 1-     Burning Candle: My favorite trick is to light a large candle near the cutting board. The flame will help burn off the sulfur compounds released by the onion. Or, if you have a gas stove...
Read more