I just found out that fructose when heated up becomes the stable form, glucose.. now honey contains: 20% water, 40% glucose and 40% fructose (of course these values depend of the honey type). It turns out that fructose is more soluble than glucose so we expect the crystals on the bottom of the honey glass to be glucose.
Then I propose two experiments to prove that:
1) Take honeys which contain more glucose than others: do they crystallize sooner and faster?
2) It is known that glucose is more stable than fructose: therefore if you take honey, heat it (according to this, the temperature of a hot coffee, say 60 Celsius degrees, should suffice.. ) and let it cool down, probably the molecules of fructose will become glucose, so we expect much higher crystallization rate after heating!
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7 anni fa