> 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