What does it mean that the concentration in honey is 42 waves

The Baumé degree of honey is a unit of measurement of the water content of honey in the world, and its degree is generally divided into 34-43 degrees. China stipulates that the water content in natural honey is generally 25%-18%. The honey collected by bees from flowering plants is called nectar, its water content is 40-60%, in the summer through bee brewing for two days--- the water content of qualified products is 25% (39 Baumé degrees), after 3 days of brewing--- the moisture content of high-quality products is less than 20% (41 waves), 5--6 days to form nest honey (43 degrees, that is, the moisture content is less than 18%, the concentration of honey sold in supermarkets.

In fact, honey can be kept unchanged for one year when sealed at 37-38 degrees, two years at 39 degrees, more than three years at 40 degrees, and several years at 43 degrees.

The 42 Baumés on the honey superscript refers to the concentration of honey, more precisely the soluble reputation of honey. The Baumé degree is a method of expressing the concentration of the solution, and the degree obtained by immersing the Baumé hydrometer in the measured solution is called the Baumé degree. At a standard temperature (20), the Baumé degree of honey is between 34-43 degrees.

The Baumé degree value is large and the reading is convenient, so the Bamei degree is often used in production to indicate the concentration of the solution. Based on the Baumé degree of honey, the water content and sugar content of honey can be converted.

The water content of honey. According to relevant information, the 42 Baumé degree (abbreviated as "42 degrees") on the honey superscript is the moisture content of the honey. The Baumé is a unit that measures the concentration of a sleepy solution, usually used to measure the concentration of honey and other syrups.

Honey below 40 degrees is high-quality honey, and honey above 40 degrees is ordinary honey.

It means 42 Baumés.

It is about 19 water content, which is the concentration of honey.

The exact meaning of honey concentration refers to the percentage of soluble solids in honey. Since the higher the concentration of honey, the greater the specific gravity, and the concentration is proportional to the Baumé degree, so in practical work, the Baumé degree of honey is called the concentration of honey, which has become a habitual name.

In addition, the Baumé scale (°bé) is a way to express the concentration of a solution. Immerse a Baume hydrometer in the measured solution, and the resulting degree is called Baumé degree.

Baumé is named after the French chemist Antoine Baume. Baume is an apprentice in pharmacy and a former professor at the Faculty of Pharmacy in Paris. He created a hydrometer for liquids, the Baume Hydrometer.

Baumé is the unit of measurement for a hydrometer.

The Baumé (0bé) degree is a way to express the concentration of a solution. Immerse a Baume hydrometer in the measured solution, and the resulting degree is called Baumé degree.

Once the Baumé degree has been measured, the mass percentage concentration of the solution can be easily found from the comparison table in the corresponding chemistry manual. For example, in 15 Baumé chambers 660bé of concentrated sulfuric acid, a table lookup shows that the concentration of sulfuric acid is 98%. Now the Baume watch for different solutions is dedicated, such as alcohol Baumé watch, salt water Baume watch, this kind of Baume watch, there is a difficulty in determining the Baumé degree of the solution corresponding to the type of solution, you can read it directly, no need to check the table.

The higher the proof, the better the quality of the honey and the higher the active ingredient.

Honey is a viscous liquid whose specific gravity is usually determined with a Baume hydrometer. The specific gravity of honey is related to the water content, i.e. to the ripeness. Immature honey, due to its high water content, its specific gravity is small, and the water content of honey is different, and the specific gravity varies greatly.

If the honey is exposed to high humidity in the air, it will form a thin thin layer, because the moisture content is large, the specific gravity of the small is retained in the upper layer, resulting in the inconsistency of the specific gravity of the upper and lower layers, if the two honeys with different water content are packed into the same bucket if they are not particularly mixed, then the high water content is above the low water content. This is the reason for the delamination of honey.

How to choose good honey.

At present, there are many varieties of honey on the market, and the products of large and small manufacturers are dazzling.

At present, there are many varieties of honey on the market, and the products of large and small manufacturers are dazzling. First of all, you should choose the products of regular honey processing enterprises, and the main thing depends on the quality of the products. Take acacia honey as an example, first look at the color of the honey from the packaging bottle, good acacia honey is bright in color and shiny (but not shiny); Poor quality honey is dark in color, or too translucent, dull, and bright.

Then look at its palatability, throat moistening, and aftertaste. Good honey has three characteristics in the upper reaches of the taste, that is, the taste is smooth and delicate, slightly sour, the throat is slightly spicy, and the aftertaste is long. The poor quality honey flower has a bland aroma, and the first thing you feel when you taste it is sweetness, there is no spicy sensation in the throat, and there is no aftertaste.

That is to say, good honey is not sweet in the mouth when tasted first, it is affected by the fragrance of flowers, etc., so that the taste organs feel the sweetness for a long time. The sweetness of good honey is only felt in our throats, and if the sweetness stays for too long, the better its quality. On the other hand, if the honey is of poor quality, it will feel sweet and sweet as soon as it is eaten, but the sweetness disappears in an instant, and there is no feeling in the throat.

This is the main difference between good and bad honey.

As for what kind of honey to buy, it depends on your specific situation. In general, what variety of honey has the function and function of the flower species.

Refers to the Baumé degree of honey, it is generally recommended that you buy high-quality natural mature honey, natural mature honey has a good accumulation of nutrients, and can also play a good enough tonic and conditioning effect after eating, helping to nourish qi and blood, nourish the stomach and intestines, improve cardiovascular and cerebrovascular problems, and enhance human resistance.

It refers to the concentration of honey, but the Baumé degree itself is also affected by the humidity of the air, and it must be combined with temperature and humidity to get an accurate value.

The density of honey is about - in other words, honey is heavier than water.

The Baumé degree (°bé) is a way to express the concentration of a solution. Immerse a Baume hydrometer in the measured solution, and the resulting degree is called Baumé degree.

It seems that your bottle of honey is obviously fake honey, and the Baumé degree of natural honey is generally between 40-42 degrees, and 43 degrees above is very good. It can't be 45 degrees, Baumé indicates the concentration of honey. Therefore, it is marked here at 45 degrees Celsius, which is definitely not natural honey, but definitely honey with a lot of processing.

Now there are too many fake honey, it is recommended to buy it in the case of acquaintances, our family has been buying in the farmhouse, and the honey is bought in **, the quality is good, and it is also suitable.