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Date: | Wed, 1 Nov 1995 10:39:03 -0500 |
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> I know about the affects of temperature (both high and low) on honey
> crystallization but that doesn't seem to explain the following strange
> observation.
>
> I've recently returned from a trip to N. America. I took a jar of honey
> with me that I ultimately gave to some relatives who live in Canada.
> When I set off from home the honey was liquid. When I handed it over
> about two weeks later it had crystallized from top to bottom. In the
> meantime it had been subjected to three plane flights (London UK to
> Vancouver BC, Vancouver to Portleand Oregon and Boise Idaho to Seattle)
> and a couple of thousand miles of surface transport (car, bus and
> train). For about a week I was visiting places above 6000 ft and part
> of the time was over 8000 ft. When I got home again the rest of the
> batch, bottled at the same time from the same bulk honey container, was
> still liquid (although a few small crystals could be seen at the bottom
> of the jars by using back lighting.)
>
> I discount temperature. Modern aircraft holds are, I believe, heated
> and, in addition, the weather was mild and, even when travelling, my
> luggage was taken indoors every night. The only other factors I can
> think of are vibration and air pressure. (There was no sign of the jar
> leaking honey.) Has anyone else observed this effect?
>
> --
> Malcolm Roe Phone : +44 1442 345104
> Crosfield Electronics Ltd Fax : +44 1442 343000
> Hemel Hempstead, Herts. HP2 7RH, UK E-mail : [log in to unmask]
> ------------------------------------------------------------------------
>
REPLY: U never told us the floral source. It must have been
goldenrod, the king crystalizer??? Jack the B-man Ellicott City Md usa
John Iannuzzi PhD * "Singing masons building roofs
9772 Old Annapolis Rd * of gold." --Shakespeare
Ellicott City MD 21042 usa * 20 Italian colonies
[log in to unmask] * 3-1/2 decades in beedom
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