In the people May honey is called "the first honey". Bees bring together him from first, blossoming in May, trees and plants. This product enjoys the greatest popularity at people, it is rich with fructose which allows May honey, in comparison with other grades, to be acquired by an organism quicker. Due to the keen interest of people in this product some unfair sellers give for it honey of other grades. Therefore before purchase it is very important to check May honey for quality.
It is required to you
- - scales;
- - newspaper;
- - grain crumb;
- - acetic acid;
- - iodine.
Instruction
1. Fresh May honey represents syrup, light with a greenish shade. And only after its maturing on which 3-5 months, as a rule, leave, May honey develops unique menthol aroma and the cooling taste.
2. Surely check May honey for density. Scoop a product a tablespoon and, holding it it is horizontal, rotary motions reel up on it honey. As a result the spoon has to is wrapped up in it. Stop to rotate a spoon. If May honey qualitative, it he is lazy to flow down from it a continuous stream, without merging with honey in bank, forming the hill on a surface.
3. Many components of May honey it is slightly heavier than water therefore you can check quality of a product, having compared its weight and volume. Ideally one liter of May honey has to weigh not less than 1.4 kg.
4. Drip a little honey on the newspaper. If you noticed that the drop spread on a surface, and paper around it became wet, as a part of a product a large amount of water contains.
5. Lower a grain crumb in honey. If it doesn't become wet or will become even firmer, than was, before you quality May honey.
6. Attentively look narrowly at a honey surface. The weak movement of the emerging bubbles says that the product began to ferment. The alcohol flavor of honey and its sourish smell also indicate fermentation of a product.
7. In order that the buyer didn't notice signs of not naturalness of a product, some unfair sellers of honey add to it various substances.
8. Lower in a glass with warm water a honey spoon. The quality product has to be dissolved completely in water, having made liquid slightly turbid. Emergence at the bottom of a glass of a deposit indicates existence in honey of extraneous impurities.
9. You can define existence in May honey of chalk by acetic acid. Result of interaction of the product containing chalk with vinegar, is intensive release of carbon dioxide and specific hissing.
10. Drip in honey a little iodine. Coloring of a product in blue color indicates that honey contains starch.