Honey – Uses, Botanical Source, Characters, and Chemical Constituents


Mel, Clarified Honey, Strained Honey

Biological source:

Honey is a saccharine secretion produced from the nectar of flowers and accumulated in the honeycomb by the Honeybee, Apis mellifi.ca Linn. (Family Apidae).

Geographical source:

Although honey is collected in many tropical countries of the world, the chief sources of commercial supply include California, Jamaica, Chile and also Britain.


Macroscopical and microscopical characters:

Honey is a viscous, translucent, sticky liquid, when fresh. It becomes partially crystalline and semi-solid on keeping. Honey varies in colour from nearly white to yellowish brown. It possesses an agreeable characteristic odour and a sweet characteristic taste. Specific gravity of Honey is greater than one. It is soluble in water and alcohol.

Chemical constituents:

Honey contains 35 to 40 percent of ‘ dextrose, 35 to 40 percent of levulose, 15 to 20 percent of water and sucrose. It also contains small quantities of dextrin, volatile oil, wax and pollen grains.


Honey is used as a nutrient, a demulcent and as a sweetening agent.

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