There are some simple ways to help you choose quality and natural honey. To start, you should place a glass of 30-35 g of honey and cover with a lid. Define it is better in the daylight color. It is distinguish light, medium and dark honey. Open the glass and plastic spatula or spoon stir honey. Then slowly start to breathe in its aroma. It is much easier to determine the flavor of honey after its preliminary heat in a water bath for 10 minutes. Try to first determine the strongest scent. Getting used to it, you can feel and weaker "notes." Valuable types of honey differs gentle, pleasant aroma. Low-quality honey has a foreign smell and a faint aroma. Now take a spatula a little honey, heat it to 30oC and try to taste. Almost all types of honey have a strong sweet taste and a few, such as chestnut, willow, - a bitter taste, and the heather - and even roughness. Low-quality honey has certain properties. Such honey may have a sour taste. An important sign of maturity of honey is its consistency (viscosity). To determine the viscosity of honey, you should heat a tablespoon of it to a temperature below 20oC and a rapid circular motion invert the spoon a few times. Ripe sticky honey is dripping big drops rare. But we must remember that acacia and clover types of honey by their viscosity are very liquid, sunflower, dandelion and honey is a thick, heather honey has a jelly shaped. Honey is the best consumed ac (before meals). If you bought honey, you can test it using the following methods are also. Dissolve honey in water at a ratio of 1:2. The solution obtained is unclear with iridescent tints. Precipitation shows that honey is insoluble impurities. Add to the precipitate a few drops of vinegar. If there is foaming at the same time (produces carbon dioxide), honey is an admixture of chalk. Now drip a few drops of a solution of tincture of iodine. The appearance of blue color indicates the presence of starch or flour. More accurately determine the natural of honey can by contained in the activity of the enzyme diastase in it. Diastase activity in the decomposition of starch is expressed in units of Gotha (the family name of the researcher, who developed one of the first methods for its determination). The content of diastase in honey depends on its botanical origin, type, soil and climatic conditions in which plants are growing, the weather during the harvest of nectar by the bees, honey and a method for it producing a number of other reasons.
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