Why honey doesn't spoil?
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as itself it is antibiotic in nature
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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.
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