Page "Honey" Paragraph 18

The viscosity of honey is affected greatly by both temperature and water content.

The higher the humidity, the easier honey will flow.

Above its melting point, however, water has little effect on viscosity.

Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types.

At, honey with 14 % humidity will generally have a viscosity of around 400 poise, while a honey containing 20 % humidity will have a viscosity of around 20 poise.

Viscosity increase due to temperature occurs very slowly at first.

A honey containing 16 % humidity, at, will have a viscosity of around 2 poise, while at, the viscosity will be around 70 poise.

As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around.

However, while honey is very viscous, it has rather low surface tension.