Genetic memory of honey: myth or truth, how to check, experiment with Benard cells

The value and beneficial properties of honey have been proven by history and practical use for several millennia. The product of beekeeping has long been used as a prophylactic and curative agent to combat many diseases. Beekeepers believe that the genetic memory of bee honey protects buyers from buying counterfeit products. How true this statement is, we will understand further.

Genetic memory of honey - myth or truth?

Genetic memory is directly related to the consciousness of a living organism, which, by definition, a bee product cannot have.

But at the same time, an experiment that can be done at home refutes scientific opinion. Experienced beekeepers insist that honey has a kind of biological or genetic memory, and they prove it experimentally by adding a bee product to cold water. According to them, if the product is natural, then it forms a honeycomb in the water, which proves its presence in the hive, which means it is natural.

How to check?

Beekeepers recommend the following test for the naturalness of honey.

1. A drop of sweetness is added to cold, clean water. A few minutes later, a peculiar pattern appears in the form of polyhedral yellow cells.
2. If you put a tablespoon of honey in a deep plate or bowl, pour it with a glass of cold water and rotate the container for 1-2 minutes, then the nectar forms a honeycomb in the water.
3. They also use the method of uniform heating of a container with a delicacy filled with water. To do this, the ingredients are used in equal proportions, 1 tablespoon of sweets is poured with the same amount of liquid. The container is placed on a slow fire and heated evenly. After a while, a golden or yellow pattern appears on the bottom in the form of polygons resembling a honeycomb.

Important! Sellers of the healing product claim that only high-quality flower nectar can take the original form of honeycombs.

The phenomenon of the Benard cell

At the beginning of the last century, French physicist Henri Claude Benard added bee nectar to cold water during an experiment and heated it. As a result of heating, uniform multifaceted cells were formed at the bottom of the container, resembling honeycombs in shape and contour.

Later it turned out that not only honey, when heated, creates an unusual pattern in water, but also any substance that has a viscous or oily consistency. The same experiment can be done by adding vegetable oil, sugar syrup or petroleum products to the water. In any case, hexagon patterns will appear on the bottom of the container.

Therefore, honeycombs that appear in water after heating are called "Benard cells". A physical phenomenon occurs under the influence of first cold and then warm temperatures, transforming the structure of matter into an ordered form of polyhedra.

Exactly the same story with the crystal lattice of bee nectar, which, according to beekeepers, is formed in the product as it is candied.

It has been scientifically proven that these compounds occur exclusively in solids. Honey in its structure refers to liquids, contains up to 20% moisture, therefore it cannot have a crystal lattice.Candied sweetness occurs by hardening and converting carbohydrate compounds or beneficial sugars, which are the main components of the bee product.

Important! Crystallization of nectar directly depends on the variety of honey, its maturity and storage conditions. The process of sugaring the treat takes from 3 to 9 months.

Natural and fake honey

Increasingly, new varieties of bee gift appear on the shelves of markets and shops. But not always a healing product meets the qualities and requirements of natural honey.

To choose the right valuable delicacy, you must use the following rules:

• buy honey only from trusted sellers and beekeepers;
• require documents confirming the origin of the product;
• before buying, if possible, try a treat;
• the taste of natural nectar should be sweet, but not cloying, may have a slight bitterness;
• some varieties of honey have a slight bitterness or burning sensation in the throat area as an aftertaste, which quickly disappears;
• the aroma of a natural gift is floral or herbal, without caramel and other notes.

The consistency and color of the product depends on its age. Most varieties of bee, fresh honey are colored yellow, golden or amber. The exception is buckwheat, chestnut, coniferous and honeydew nectar. After sugaring, the product changes consistency and color. It becomes thicker and lighter, and a whitish coating appears in the form of bubbles on the surface of the natural delicacy.

Fake product is not fermented or candied, remaining clear and liquid for a long time.

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