We learned about the crystallization process in honey, and factors that can influence crystallization. (For example, honeys with a higher fructose-to-glucose ratio do not crystallize as easily. Orange blossom honey is supposed to resist crystallization altogether. Heat can also influence if and when a honey crystallizes.)
We mixed honey with different amounts of water to see how fast it would crystallize in the fridge. We found the inspiration for our experiments here, here, and here.
We also heated some crystallized honey and watched how the process reverses and it becomes runny again. Very interesting!
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