Question

why honey doesn't spoil????

Answer 1

The water content of honey is a key factor in why it doesn’t spoil. At 17%, its water content is much lower than that of bacteria or fungi. Honey also has a low water activity; this is a measure of the amount of water in a substance that is available to support microbial growth. Water activity is on a scale of 0 to 1, with most moulds and bacteria being unable to grow under a water activity of 0.75. Honey has a water activity of 0.6. This, combined with the fact that its low water content dehydrates bacteria, makes it resistant to spoiling.

Answer 2

Honey begins with sucrose, a figure eight composed of two ring shaped molecules of glucose and fructose joined by an oxygen atom. Bees separate (hydralize) a sucrose into separate molecules of glucose and fructose (monosaccharides) by applying enzymes (glycoside hydrolases), acid, and a water molecule. The glucose molecule acquires  the oxygen that had been holding them together and one H from the water molecule. The fructose gets the other OH (hydroxyl radical) from the water.  The resulting glucose and fructose each have six carbons to which are attached H and OH. They each have one double-bonded O.