Which sugar occurs naturally in honey, fruit and green leaves?
Honey more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains. Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above . Like all sugar compounds, honey caramelizes if heated sufficiently, becoming
Honey locust (smaller on bipinnate leaves) and bright green. They turn yellow in the fall (autumn). Honey locusts leaf out relatively late in spring, but generally slightly earlier than the black locust ("Robinia pseudoacacia"). The strongly scented cream-colored flowers appear in late spring, in clusters emerging from the base of the leaf axils. The fruit of the honey locust is a flat legume (pod) that matures in early autumn. The pods are generally between . The pulp on the insides of the pods is edible, unlike the black locust, which is toxic. The seeds are dispersed by grazing herbivores such as cattle